Ottolenghi finishes the dish with cubes of feta marinated briefly in olive oil and crushed caraway seeds. Celebrate the holidays with these recipes courtesy ofNew York Times Cooking, specially chosen for "Sunday Morning" viewers. The Croutons are so appealing, its almost a shame that theyll end up under the mushrooms. Couscous, Cherry Tomato & Herb Salad. Step 3: Prepare an ice bath in a large bowl. It was great tasting, but I am thinking of adding a few eggs to bind the mixture together a bit more. Sassy, salty preserved lemons belong in your pantry. You want all the layers of the pastry to cook all the way through. Prep 15 minCook 1 hr 45 minServes 4 as a starter, 600g oyster mushrooms, roughly torn in half if large200g baby king oyster mushrooms10 sprigs fresh thyme3 large sprigs fresh rosemary2 bay leaves1 tsp dried pink peppercorns, lightly crushed, plus tsp extra, to serve2 lemons zest of 1 finely shaved, to get 8 strips, and juiced, to get 1 tsp, the other cut into 4 wedges, to serve6 garlic cloves, peeled and bashed with the flat of a knifeFlaked sea salt600ml olive oil2 egg yolks1 tsp dijon mustard1 tbsp sunflower oil1 tbsp finely chopped parsley. Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Return the first batch to the skillet. When I made these, I made one roll vegan and one with cheese. Feed your appetite for cooking with Penguins expert authors. In four or five batches, finely chop the fresh mushrooms in a food processor on the pulse setting, then tip into a large bowl and toss with three tablespoons of oil and a teaspoon of salt. 2022 CBS Interactive Inc. All Rights Reserved. Presale tickets for the Flavour of Life tour are available now from Ticketmaster. Stir through half the parsley, then transfer to a bowl and repeat with the remaining mushrooms, another tablespoon and a half of their oil and the remaining parsley. Be the first to leave one. The polenta is ready when it leaves the sides of the pan but is still runny. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, 3 minutes. Yotam Ottolenghi's Mushroom and Herb Polenta by Yotam Ottolenghi from Plenty Serves 2 A comforting dish from Ottolenghi that's perfect for the colder months, this recipe features meaty mixed mushrooms and a delicious herby, cheesy polenta base. Besides the mushrooms, the other key element here is the Croutons. Any idea? Add enough water to bring up to 600ml. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes. Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. If it is too cold, it will be stiff and difficult to unroll. Ottolenghi also owns six restaurants and delis in London. Vegan-adaptable. Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. Transfer to a bowl. Beat 1 large egg and 2 tablespoons water in a small bowl until combined, then brush the top and sides of the Wellington with the egg wash. Bake until golden brown and cooked through, 30 to 35 minutes. @melaniedp " Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Transfer the mushrooms to the prepared baking sheets, spread out as much as possible . It relies on the meaty quality of an array of mushrooms, the extra flavor of reconstituted dried porcinis, and a vegetable stock made from a standard mirepoix. Given the opportunity, they will also eagerly release their own extraordinary, savoury assets and meaty textures. From the book Heat the oven to 400 degrees. Step 1: Wipe the portobello mushrooms clean using barely moistened paper towels. Poke air vents in the side of the Wellington. It [], Your email address will not be published. You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry. Top with half of the mushroom mixture and spread in an even layer, about -inch thick. It will look prettier baked the day of. Yotam Ottolenghis posts on Chewing The Fat are some of its most popular recipes. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Notify me of follow-up comments by email. Trim any parchment paper that extends beyond the sheet pan. Youll still have some left over, though, so dont let it go to waste: drizzle it over salads or roast veg. Yotam Ottolenghi will give two talks in New Zealand next year. A healthy, seasonal, whole foods recipe blog to nurture body, mind and spirit. Put the onion, garlic and carrot in a food processor and pulse until finely chopped. Hi Connie- we do have a mushroom gravy on the blog- not sure if it was that? Preheat the grill to high. OR you can also make and bake the whole thing ahead and reheat ( letting it come to room temp first). It is so delicious and my non vegan friends also enjoy it too. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Add the wine and let it bubble away for a minute. Roasted Fall Vegetable Salad with Maple Curry Dressing, Spring Pasta Salad with Asparagus & Mushrooms, Make sure your puff pastry is thawed before you start -cold, but thawed. Grease an 18 x 13-inch baking sheet with nonstick spray. Remove, top with the mushrooms and their juices, and return to the grill for a minute to warm up. By hand, finely chop the remaining mixed mushrooms and stems (including the reserved portobello mushroom stems and trimmings) into -inch pieces; add them to the bowl. Serve each piece presentation-side up. You can get ahead by making the ragu up to three days in advance and keeping it in the fridge; when you reheat it, let it down with a little water or stock, to loosen. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a 1 coin. Heres a little number that may come in handy for the holidays Mushroom Wellington with Rosemary and Pecans. Came out fantastic. Be careful not to over-process. Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about inch of the mushrooms exposed on both sides. Heat the oven to 220C/425F/gas mark 7. Here's how to use them. Lift the mushrooms out onto kitchen paper to drain. Learn how your comment data is processed. Stir, cook for a minute, then add to the bowl. Heat a large, heavy-based pan with a third of the oil and butter, add the shallots and cook on high heat for 10 minutes, stirring, until soft and brown. thanks Susan- glad everyone enjoyed it. from The Roasting Tin, by Yotam Ottolenghi Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness. Seared portobello mushrooms are layered with apple cider-caramelized onions and sauted mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. Unfold your thawed puff pastry on the parchment. (600g) mixed mushrooms (wild and/or cultivated). Recipe for Ottolenghi's Mixed Mushrooms with Cinnamon and Lemon Serves 6 to 8. Does it really get better than this?! Huge Mushroom Wellington Ottolenghi. Feel free to use a very sharp knife or to try other designs, herringbone is nice too, along with leaves and vines. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Chipotle Mushroom and Black Bean Burgers with Peanut and Lime, Griddled Portobello Mushrooms and Leeks with Tarragon and Walnuts, Yuzu Mushrooms with Coriander and Cashews, Ras el Hanout Slow-roasted Mushrooms with Pine Nuts, Halloumi and Flat-leaf Parsley, Goats Cheese, Red Pepper, Mushroom and Pesto Fusilli Traybake, Yotam Ottolenghis Fried Butterbeans with Feta, Sorrel and Sumac, Yotam Ottolenghis Burnt Aubergine with Tahini, Ottolenghi Test Kitchens Dreamy Pasta and Beans with Halloumi and Rocket Pesto, Ottolenghi Test Kitchens Roasted Hake with Fenugreek Onions, Taleggio (rind removed), cut into 1cm slices. He writes a column for The Guardian newspaper in England called The New Vegetarian. Remove from the pan and repeat in batches with the remaining mushrooms, adding a tablespoon of oil every time. Preheat the oven to 230C fan. Your information will *never* be shared or sold to a 3rd party. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Non-vegans will love it too. Ive made this recipe a hand full of times. It was amazing as well! Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1-inch border at the ends. Step 9: Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Please friends I dont want to see any pale pastries on Instagram! Mix the first 12 ingredients in a large, 36cm x 28cm nonstick baking tin and roast for 40 minutes, stirring once halfway, until golden brown and bubbling. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im making this again for Valentines day dinner. Registered number: 861590 England. Pull it out of the box ( but leave it in the plastic) and set it on the counter 15 minutes before rolling while your filling is cooling. Score the top of the Wellington diagonally with a sharp knife. Bring the stock to the boil in a saucepan. Yotam Ottolenghis ultimate tray-bake ragu. This is so good, youll want to expand its season. Step 11: To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) (Apply very little pressure, as you only want to cut through the top layer of puff pastry.) Let rest for 10 minutes before cutting into thick slices. You can easily make this vegan by skipping out the cream or serve the mushroom rag straight up with pasta or polenta. Yes, filling should freeze just fine Lisa! Drizzle a tablespoon of cream and a tablespoon of oil over the top, cover with foil and bake for 15 minutes. Tear, shred or mince them before subjecting them to searing heat and lots of oil both to stop them from going sloppy-squidgy and to ensure you get that full-on, delicious, mushroomy umami delight. Either one can be used for this dish. But on one of the daily e-mailings from Healthy-ish, Bon Appetits latest venture, I spied this recipe. Get 6 issues for 9.99 + a copy of Good Food's Vegetarian Summer! Find company research, competitor information, contact details & financial data for G&C CLINIBED of WATTRELOS, HAUTS DE FRANCE. Definitely a keeper. Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor (adjust salt and seasonings!). Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to. How to make a perfect poached egg? I make a light red wine gravy to go with it. I have some carrots and left over celery in the fridge. TIP:When working with puff pastry, it helps to get its temperature just right. You could, of course, cheat and use a premade Vegetable stock but, if you run into Ottolenghi, dont tell him I told you that. Strain off 100ml of the oil and set aside to cool, so it can be used in the aoli. Note that there are two types of polenta meal (or cornmeal) available a quick or instant variety and the traditional, slow-cooking one. Tasty Ceramic Non-Stick 16-Piece Cookware Set, This site is protected by reCAPTCHA and the Google. Think garlicky truffle mushrooms piled onto oozy polenta or spicy, soy mushroomssquashed into a tortilla. November 18, 2022 / 1:55 PM Keep both vegan or add cheese to one for more variety. large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total), pounds mixed mushrooms, such as shiitake, oyster and cremini, shallots, finely chopped (about 1 packed cup), tablespoons finely chopped fresh rosemary, cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar, cup finely chopped toasted walnuts (about 4 ounces), small yellow onions, cut into -inch rounds, tablespoon good-quality aged balsamic vinegar (optional). Set aside to rest for 15 minutes, sprinkle the basil on top and serve. Your recipes are wonderful. From the meaty Portobello to the flavour-packed porcini to the woody oyster mushroom, Ottolenghi makes a hero of funghiin these meat-free recipes. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Oyster Mushroom Tacos with All (or some of) the Trimmings, Yotam Ottolenghis Spicy Mushroom Lasagne, Yotam Ottolenghis Pot Barley and Lentils with Mushrooms and Sweet Spices, Yotam Ottolenghis Portobello Steaks and Butter Bean Mash, Yotam Ottolenghis Mushroom and Herb Polenta, Yotam Ottolenghis Portobello Mushrooms with Pearl Barley and Preserved Lemon, Our favourite Oreo cakes, bakes and treats. After this superb recipe, a couple of other Ottolenghi recipes you might like. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. You can also slice small decorative vents (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry. Russian court rejects appeal by U.S. reporter held on spying charges, High-stakes showdown between Dominion and Fox News set to begin in Delaware court, Russia says Putin has paid another visit to occupied ground in Ukraine, U.S. diplomatic convoy fired on in Sudan as intense fighting continues, Charges filed against homeowner in shooting of Black teen, Mexico president slams U.S. "spying" after 28 cartel members charged, Oklahoma officials accused of speaking of killing journalists, using racist language, Renowned climber Noel Hanna dies on Nepal's treacherous Annapurna, U.S. border officials records 25% jump in migrant crossings in March. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. What I love about this recipe is that you can make it in stages, making the filling a day ahead, refrigerating, then rolling and baking right before the meal. NYT Cooking is a subscription service of The New York Times. Meaty Portobellos are slow-roastedin a spicedgarlicky flavoured oil until tender and packed withpunchy flavour. Vegetarian Mushroom WellingtonBy Alexa Weibel, Ingredients:4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total) cup plus 5 tablespoons olive oilKosher salt and black pepper2 pounds mixed mushrooms, such as shiitake, oyster and cremini4 shallots, finely chopped (about 1 packed cup)6 garlic cloves, finely chopped2 tablespoons finely chopped fresh rosemary cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar2 tablespoons soy sauce1 tablespoon fresh thyme leaves1 cup finely chopped toasted walnuts (about 4 ounces)Ice, for cooling, For the Onions3 tablespoons unsalted butter2 medium yellow onions (about 1 pound), peeled and cut into -inch rounds teaspoon light or dark brown sugar1 teaspoons kosher salt teaspoon black pepper1 cup apple cider or apple juice1 tablespoon good-quality aged balsamic vinegar (optional), For AssemblingAll-purpose flour, for dusting1 (14-ounce) package puff pastry1 large egg, beaten, For the Port Reduction (optional)2 tablespoons olive oil1 large shallot, minced2 garlic cloves, minced2 teaspoons whole black peppercorns1 cups good-quality port1 cups vegetable stock3 fresh thyme sprigs3 tablespoons unsalted butterKosher salt and black pepper. He has twice won the prestigious James Beard Award for food writing as well as a slew of other accolades, including two Observer Food Monthly Best Cookbook Awards for Plenty and Jerusalem. Transfer to a medium bowl. from Ottolenghi FLAVOUR This ultimate meat-free lasagne is packed with a variety of mushrooms to create a complex rag that has its roots in the Tuscan village of Acone where Ixta spent her formative childhood years. Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta - (Falastin, pg 96) READ MORE Mushroom Wellington is a main course pastry made with layered portobello mushroom, sauted mushrooms, caramelized onions, and spinach wrapped in layers of puff pastry. Thank you. 1995 - 2023 Penguin Books Ltd. * Ottolenghi's plum and blackberry and bay friand bake. (If using shiitake mushrooms, save their woody stems for another use.) Unroll one at a time. Nutty, robustpot barley is the grain of choice in this twist on alentil mejadra. Place the same pan back on the heat with the rest of the oil. Wipe the portobello mushrooms clean using moist paper towels. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. I doubled the recipe and used 2 lb baby bella, 1 lb shiitake and 1/2 lb oyster mushrooms. Serves six. Brush with egg and use the blunt edge of a small knife to create circular lines running from the centre to the edge, just scoring the pastry but not cutting through it. Add the garlic and saut for 3 minutes more, or until fragrant. Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Either way, your guests are sure to enjoy. Preheat the oven to 200C/400F/gas mark 6. (If youre not eating the mushrooms straight away, transfer them to a clean glass jar, along with all the remaining oil and aromatics, and refrigerate for up to four days.). From simple mince pies and Christmas pudding, to an ultra easy three-ingredient Christmas cake, these are the best easy Christmas bakes. Ottolenghis Mixed Mushrooms with Cinnamon and Lemon, Roasted Garlic and Tarragon Brioche Pudding from Yotam Ottolenghi and Ramael Scully of Londons NOPI Restaurant, After I published this post, I shared it on Jonell Galloways Facebook page Culinary Travel by Jonell Galloway, The Rambling Epicure. Cook mushrooms four at a time, skin-side down, for about 5 minutes (add more oil between batches as needed). I only had one puff pastry sheet and of course they were out at the store, so I would like to freeze the rest of the filling and use it later. Find company research, competitor information, contact details & financial data for VELEC SYSTEMS of WATTRELOS, HAUTS DE FRANCE. Step 2 Remove the crust from the sourdough, and cut the bread into roughly 1-inch cubes. You can also bake this ahead and reheat, but I find its prettier baked the day of. andOur 40 Best Mushroom Recipes! Meanwhile, put the dried mushrooms, chillies and hot stock in a large bowl and leave to soak for half an hour. Ottolenghi will speak at Wellington's Michael Fowler Centre on June 15, 2021, and at The Civic in Auckland on June 16. . Delicious recipes delivered right to your inbox. The crowning glory of the dish is the glorious poached egg that tops the Mushroom Ragout. Transfer to a wire rack, gill-side down, to cool. Repeat with the remaining cup oil and the remaining mushrooms, shallots, garlic and rosemary. ). Step 7: To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. And be my guest and use them if you can find them. Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Strain, discard the vegetables, and return the liquids to the pan. Strain the mushrooms through a sieve, reserving the remaining cooking oil but discarding the bay leaves, lemon peel and any large herb sprigs. I served this at the restaurant for NYE. Re-creating the taste of a childhood lost in the Holocaust, Columbia engineers 3D print edible cheesecake, Beware, restaurants: David Sedaris espouses "heganism", "Sunday Morning" 2022 Food Issue Recipe Index. Brush the insides of the short ends of the puff pastry and press to seal, tucking both sides underneath. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness. Repeat these layers three more times, then finish with a final layer of sauce and top with the last of the cheese. Get a mixture of mushrooms to make this dish all the more interesting cooked with sweet onions, cumin and sticky balsamic, and combinedwith bulgur, fresh dill, feta and chilli flakes, this works just as well as a side or a weekend brunch with some wilted greens. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 5 minutes, then flip and cook another 5 minutes. 2. Could the filling be frozen? Step 4: Brush with an egg, or eggless wash (see the recipe). Rest in the fridge for 20 minutes, then cut into circles, one 27cm in diameter, the other 29cm. Transfer the parchment paper and puff pastry to a large sheet pan. I substituted Large Brown Hens Eggs which worked well here. In center third of the pastry, add a layer of potato slices. Prepare an ice bath in a large bowl. Step 2: Prepare the mushroom filling: Separate and reserve any mushroom stems. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer to seal. This was so good! Mushroom Wellington with Rosemary and Pecans. I will definitely make this dish again for special occasions. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. Sorry, I forgot to add in the five stars! If baking ahead, bake until the puff pastry is cooked through, but not too golden. Heat the oven to its highest setting (or 230C fan). Stir in 100ml of the cream, simmer for two minutes, then turn off the heat. This recipe was amazing and loved by everyone . Teamed withearthy, richporcini mushrooms and meaty Portobellos, spicedwithcinnamon and cumin and served with lentils, crispy onions and plenty of fresh herbs, this is hearty comfort food at its best. We personally respond within 24 hours. For this recipe, I recommend reading it all the way through before starting. Seared portobello mushrooms are layered with apple cider-caramelized onions and sauted mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. (You are making sure the stem side has a flat surface so it will sear properly.) Remove the stems, then slice off the excess mushroom rim that curls over the gills. Made from sourdough bread, tossed in Olive Oil, Garlic and Salt, they emerge from the oven golden and crispy and so irresistible, contain yourself from eating too many of them before they get on the plates. This dish, from the SIMPLE cookbook . Brush the exposed puff pastry on top with the remaining beaten egg. Each recipe makes two 12-14 inch rolls. Remove the foil, turn up the oven to 240C (220C fan)/465F/gas 9, and bake for 10 minutes more, turning the dish halfway, until the edges are brown and crisp. / Vegetarian & Vegan Mains / Mushroom Wellington with Rosemary and Pecans, By Sylvia Fountaine | Feasting at Home November 20, 2017. How to make Mushroom Wellington Step one: Make the mushroom filling. https://www.eggs.ca/eggs101/view/8/how-to-poach-an-egg-like-a-pro, Yotam Ottolenghi's Mushroom Ragout with a Poached Egg, Yotam Ottolenghi's Mushroom Ragout Recipe, 1 lb. Yotam Ottolenghi's mushroom recipes Three super-savoury recipes that celebrate the unique flavour and texture of mushrooms: a traybake ragu, a spicy lasagne and a toast-topping confit of. Lift one side of the puff pastry over the filling to almost completely cover it. For most purposes I find that the quick polenta is good enough. Instead of sherry, I used a splash of Worcester sauce. Pulse the tomatoes in the food processor until finely chopped, then add to the pan with the tomato puree and a teaspoon and a half each of salt and finely cracked black pepper. STEP 2 Add the port, stock and thyme; cook over medium-high until the sauce is glossy, 25 to 30 minutes. Made this today and it is delicious! Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. Yotam Ottolenghi is chef/patron of Ottolenghi, These rich, earthy puff pastry parcels pack a real punch, Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghi's mushroom and tarragon pithivier: A recipe that'll knock your socks off. Return the blitzed. I added the tiniest amount of green bell pepper and green onion in addition to walnuts, too. Is there a brand of sherry wine or a location to find it that you recommend? Get the latest business insights from Dun & Bradstreet. Place the smaller circle on a baking sheet lined with greaseproof paper, spread the cold mushroom filling on top, leaving a 2cm border all around. Keywords: mushroom wellington, vegan main, vegan christmas main, vegan thanksgiving main, vegan mushroom wellington, mushroom wellington recipe, mushroom wellington vegan, vegan thanksgiving recipes, vegan main dish, vegan christmas, Your feedback is valuable- it helps us fine-tune the recipes and ultimately make them more successful. Cook for seven minutes, stirring occasionally, then add the rehydrated mushroom mix and the roast mushrooms, and cook for seven minutes more, resisting the urge to stir too much: you want them to go slightly crisp and brown on the bottom. Trim the edges with a knife if you want, then brush each generously with egg. Arrange the caramelized onions in a 3-inch-wide strip on top. Do you think it would be ok to add those to the mushroom mixture, I made this for our Christmas party yesterday since we have several vegan friends and it was a huge hit amongst vegans and carnivores! I used a clean razor for this. As soon as the mushrooms are hot, place four croutons on each serving dish. Recipe from Good Food magazine, October 2009. Put your poached egg atop the ragout. And the best part? Dec 19, 2019 - 237 Likes, 2 Comments - Yotam Ottolenghi (@ottolenghi) on Instagram: "Festive staff lunch at Ottolenghi, Notting Hill: mushroom wellington. A beautiful vegan main dish for the holidays! Be patient. 6. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. Add some of the mushrooms, leave undisturbed for a minute or two so they dont exude their juices, then, once lightly browned, turn them over for another minute. Strain into a second bowl, squeezing as much liquid out of the mushrooms as possible; you should get about 340ml liquid in total, so top up with water, if need be. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Makes 2 rolls. Place under the grill until the cheese bubbles. That way it is so easy. Tip everything back in the pan, add the stock and lots of salt and pepper, and simmer vigorously for eight minutes, until reduced by two-thirds. Mushrooms are not only useful foradding texture and earthy depth to a meatless rag or an autumnal stew, buttheyre also adept at absorbing thestronger flavours theyre paired with. And head toNew York Times Cookingfor more delicious Thanksgiving recipes. Reserve the stems and scraps for use in Step 2. Brush the caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper.