Mad Hare Vegan Recipes Portobello Mushroom Wellington

Portobello Mushroom Wellington

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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.


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


Make the mushroom marinade

  1. Mix all ingredients for mushroom marinade into a small bowl.
  2. Place the portobello caps into the bowl and cover.
  3. Place in refrigerator and let marinate for at least 4 hours and up to overnight.

Make the caramelized onions

  1. Peel and thinly slice the onions.
  2. In a large sauté pan, melt the butter over medium heat.
  3. Add olive oil and sliced onions, stirring the onions to coat with the oil/butter.
  4. Stirring occasionally, let the onions cook for 10 minutes.
  5. Add salt and black pepper, and stir.
  6. 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

  1. Finely chop the baby bella mushrooms.
  2. Melt 2 tbsp. of the butter in a large sauté pan.
  3. Add the mushrooms, and sauté until browned and water is removed, about 10-15 minutes.
  4. Add the balsamic vinegar and herbs de provence, and stir until well coated.
  5. Stir in the cranberries, toasted walnuts and the caramelized onions. Cook until cranberries have softened and are starting to pop, about 10 minutes.
  6. Working in batches, stir in the spinach and cook until wilted. Repeat until all spinach has been added to the pan.
  7. Season with additional salt and pepper to taste, and set aside.

Make the Wellington

  1. Remove the puff pastry from its wrapper, and set aside to let it come to room temperature.
  2. Preheat the oven to 350º F.
  3. Remove the portobello caps from the marinade (save the marinade), and place on a lined baking sheet.
  4. Brush the portobello caps with the remaining marinade, and place baking sheet in oven.
  5. Let bake for 8 minutes, then turn caps over and brush with any remaining marinade.
  6. Bake for an additional 8 minutes, or until soft. Remove from oven, and set aside to cool.
  7. Increase the heat of to oven to 400º F.
  8. In a small bowl, melt the remaining 2 tbsp. of butter. Stir in the plant based milk, and set aside.
  9. Roll out the puff pastry onto a lightly floured surface.
  10. Spread a layer of the mushroom filling onto the center of the puff pastry.
  11. Placed the cooled portobello caps on top of the mushroom filling.
  12. Top with the remaining mushroom filling.
  13. Carefully fold the edges of the puff pastry over the filling to create a log shaped loaf.
  14. Place on a lined baking sheet with the folded edge side down.
  15. Cut slits into the top of the wellington (making sure you completely cut through the puff pastry).
  16. 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.
  17. Let cool, and slice for serving.

Make the mushroom gravy

  1. In a medium sauté pan over medium heat, add the oil.
  2. 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.
  3. In a large sauté pan over medium heat, melt the butter.
  4. Add the butter, and stir continuously until the flour has become golden brown (about 2-4 minutes).
  5. Lower the heat, and stir in the vegetable broth and cooked mushrooms.
  6. Raise heat back to medium, and bring to a simmer while constantly stirring.
  7. Once it has begun simmering, lower the heat to medium low, and simmer until the desired thickness is reached.
  8. Serve immediately, or keep covered on low heat until ready to use.

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