vegan - Portobello Wellington

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* Exported from MasterCook *

 

Portobello Wellington

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 Tbsp soy margarine (or light oil if you prefer

for sauteing)

1 shallot -- minced

1 large leek or 2 small leeks -- minced

3 cloves garlic -- minced

3 button mushrooms -- finely chopped

fresh thyme to taste (I used about 4

sprigs)

5 shiitake mushrooms -- destemmed andfinely chopped

chives and black pepper to taste

2 large portobello mushroom caps

1 tsp Dijon mustard

1 sheet vegan puff pastry

 

 

Topping: Melt 1 Tbsp soy margarine in a skillet over low heat. Stir in the

shallot, leek, and garlic and cook until translucent (about 5 minutes). Add the

button mushrooms and about half the thyme. Cook until the mushroom liquid has

evaporated and the mixture is just moist (about 10 minutes). Transfer mixture to

a bowl. Melt the remaining margarine in the skillet, still over low heat, and

add the shittakes. Cook for 5 minutes, then transfer to the bowl with the rest

of the mixture. Add chives and black pepper and stir.

 

Next place your Portobello caps on a greased cookie sheet. Brush on the mustard

and add the remaining thyme and black pepper. Take your topping mixture and

spoon half onto each Portobello cap. Cut two large rounds out of the puff pastry

sheet and drape over the Portobellos/topping. You can brush some melted soy

margarine on the outside of the pastry if you want to. Bake in a preheated oven

at 425 degrees until the pastry looks done (about 15 minutes in my oven).

 

This dish takes a while to make with all the chopping and sauteeing, but the

result is an elegant main dish perfect for a special occasion (for example this

would be good to celebrate an anniversary). I serve it with a side of basil

green beans and a nice wine.

 

*Note: I use the woody shiitake stems and/or portobello stems when making veggie

broth.

 

Serves: 2

 

Preparation time: about 1 hour

 

 

 

 

Source:

" http://www.vegweb.com/food/events/2925.shtml "

 

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Per Serving (excluding unknown items): 95 Calories; 1g Fat (8.1% calories from

fat); 6g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 43mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES :

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0