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This may be our best yet. Marinated, meaty, thick portobello mushrooms, caramelized onions,
kale, spinach, cranberries, and walnuts in a flakey pastry. Add a healthy drizzle of baby-bella
gravy and a side of our spiced honey cranberry sauce for the ultimate, flavor packed, elevated
comfort food.
Ingredients
For the wellington
8 oz. baby bella mushrooms
2 cups fresh spinach (packed)
¼ cup fresh cranberries
¼ cup toasted walnuts
3 medium portobello mushroom caps
1 tbsp. balsamic vinegar
1 tsp. herbs de provence
1 sheet vegan puff pastry
3 medium yellow onions
½ cup vegan butter (divided)
3 tbsp. plant based milk
For the mushroom marinade
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. Mad Hare Vegan Shire Sauce
2 tbsp. balsamic vinegar
1 tbsp. steak seasoning
1 tsp. salt
½ tsp. black pepper
½ tsp. onion powder
½ tsp. garlic powder
For the caramelized onions
3-4 sweet yellow onions
4 tbsp. vegan butter
1 tbsp. olive oil
Salt and black pepper, to taste
For the mushroom gravy
2 cups vegetable broth
4 tbsp. vegan butter
1 tbsp. olive oil
¼ cup flour
1 tbsp. herbs de provence
2 tbsp. Shire Sauce
½ cup sliced mushrooms
Salt and black pepper
Instructions
Make the mushroom marinade
- Mix all ingredients for mushroom marinade into a small bowl.
- Place the portobello caps into the bowl and cover.
- Place in refrigerator and let marinate for at least 4 hours and up to overnight.
Make the caramelized onions
- Peel and thinly slice the onions.
- In a large sauté pan, melt the butter over medium heat.
- Add olive oil and sliced onions, stirring the onions to coat with the oil/butter.
- Stirring occasionally, let the onions cook for 10 minutes.
- Add salt and black pepper, and stir.
- Lower the heat to medium low, and let sauté for 45-55 minutes (stirring every 10-15 minutes to ensure none of the onions stick to the pan), or until golden brown.
Make the mushroom filling
- Finely chop the baby bella mushrooms.
- Melt 2 tbsp. of the butter in a large sauté pan.
- Add the mushrooms, and sauté until browned and water is removed, about 10-15 minutes.
- Add the balsamic vinegar and herbs de provence, and stir until well coated.
- Stir in the cranberries, toasted walnuts and the caramelized onions. Cook until cranberries have softened and are starting to pop, about 10 minutes.
- Working in batches, stir in the spinach and cook until wilted. Repeat until all spinach has been added to the pan.
- Season with additional salt and pepper to taste, and set aside.
Make the Wellington
- Remove the puff pastry from its wrapper, and set aside to let it come to room temperature.
- Preheat the oven to 350º F.
- Remove the portobello caps from the marinade (save the marinade), and place on a lined baking sheet.
- Brush the portobello caps with the remaining marinade, and place baking sheet in oven.
- Let bake for 8 minutes, then turn caps over and brush with any remaining marinade.
- Bake for an additional 8 minutes, or until soft. Remove from oven, and set aside to cool.
- Increase the heat of to oven to 400º F.
- In a small bowl, melt the remaining 2 tbsp. of butter. Stir in the plant based milk, and set aside.
- Roll out the puff pastry onto a lightly floured surface.
- Spread a layer of the mushroom filling onto the center of the puff pastry.
- Placed the cooled portobello caps on top of the mushroom filling.
- Top with the remaining mushroom filling.
- Carefully fold the edges of the puff pastry over the filling to create a log shaped loaf.
- Place on a lined baking sheet with the folded edge side down.
- Cut slits into the top of the wellington (making sure you completely cut through the puff pastry).
- Brush the wellington with the basting liquid and bake for 25-35 minutes or until the puff pastry has risen and turned a light golden brown.
- Let cool, and slice for serving.
Make the mushroom gravy
- In a medium sauté pan over medium heat, add the oil.
- Place the sliced mushrooms in the pan, and sauté until all of the mushrooms have lost their water, about 10 minutes. Remove from heat and set aside.
- In a large sauté pan over medium heat, melt the butter.
- Add the butter, and stir continuously until the flour has become golden brown (about 2-4 minutes).
- Lower the heat, and stir in the vegetable broth and cooked mushrooms.
- Raise heat back to medium, and bring to a simmer while constantly stirring.
- Once it has begun simmering, lower the heat to medium low, and simmer until the desired thickness is reached.
- Serve immediately, or keep covered on low heat until ready to use.