Vegan "Beef" Wellington w/ Marinated Oyster + Shiitake Mushrooms
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 50 minutes
Servings: 4-5
The Challenge: Beef Wellington
Mm mmm mmmm. Beef Wellington is something I have never have had before. I wanted to try my hand at this dish. I have seen this recipe a couple places, but thought we could improve on it with a few tweaks. I also just really wanted to make this.
One of the keys is shiitake + oyster mushrooms. I like these two mushrooms because they are super flavorful and melt in your mouth. We marinate them in a number of spices as well as red wine and truffle oil (mmmmm). Then we wrap it in a flaky puff pastry and bake it. VOILA...PLANT BASED MAGIC.
Another key to this dish is pecans. Pecans are so delicious and a great nutty combination to this. They are not overwhelming but add this great rich flavor and nutty texture that take this dish to the next level.
Finally, I can't say enough about fresh herbs. Got to get some fresh rosemary for this dish...it really takes the cake.
Alright I'm salivating now...
Let's get into it!
Beef Wellington
- 2 tbl vegan butter
- 2 medium shallots
- 4 gloves of garlic, minced
- 4 oz oyster mushrooms, diced
- 4 oz shiitake mushrooms, diced
- 1 tbl fresh rosemary
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 cup red wine
- 1 tsp truffle oil
- 1 tsp balsamic vinegar
- 2 cups spinach
- 1 cup pecans, roughly chopped
Egg Wash
- 1 tbl dairy-free milk
- 1 tbl vegan butter, melted
Other
- 1 vegan puff pastry sheet (sometimes called a shell)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Baking Sheet . Whisk . Pastry Brush . Frying Pan . Spatula
Before You Cook:
- Preheat oven to 400F
- Wash + chop fresh ingredients
- If pastry is frozen, thaw
1. Add vegan butter to large frying pan over medium heat. Once melted, add in shallots + garlic, cook for five minutes. Next, add in the chopped mushrooms and cook for another 2-3 minutes until it starts to soften.
2. Next, add in the spices. Mix and cook for another 60 seconds. Next add in the wine + truffle oil, mix well. Then add in the pecans + spinach. Cook until spinach is wilted.
3. While the spinach wilts, mix together the melted butter + dairy-free milk with a whisk/pastry brush. Set aside.
4. Roll the puff pastry. Dump the mushroom mixture onto the puff pastry.
5. Next, we will roll the puff pastry. Take one side and cover the mushroom mixture with one half. Then take the other half and cover the other half. Use a little water on your fingertips along the seal.
6. After folded, brush on the egg wash with a pastry brush across the top.
7. After the egg wash, make a lattice design cut ... diagonal cuts in each direction across the top. You can do other designs as well ... be creative!
8. Place the roll in the oven and bake for 35 minutes, rotate the roll once or twice.
9. Cut into pieces and ENJOY!
