Mushroom Wellington Recipe (Vegetarian) (2024)

FAQs

What is a good substitute for mushroom pate in beef Wellington? ›

I think a mix of red and green peppers and leeks, all softened in butter or olive oil would work well. Or another idea is slivers of fennel, chopped sun-dried tomatoes and finely diced aubergine. All softened in butter or olive oil, I'd also add garlic to both of those mixtures.

A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked.

This vegan Wellington is wrapped with buttery puff pastry and filled with ground apple-sage vegan sausage, lentils, and more. It's kissed with sage and thyme and encased in duxelles. This three-part prep is easy, fun, and perfect for the holiday table!

Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too.

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

We skip the prosciutto and dijon mustard all together, and instead, we add a rich liver paté infused mushroom duxelles directly to the puff pastry.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Some classical cookbooks call for dehydrated mushrooms.

2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.

What makes a Wellington a Wellington? ›

The term “Wellington,” in the kitchen, usually refers to beef Wellington, a dish where meat is coated in pâté and/or duxelles (a mixture of herby, finely chopped mushrooms) and then wrapped in a pastry crust. The pastry can be made in a large size, then sliced for individual servings, or made as individual portions.

Mushroom duxelles (pronounced duck-SELL) is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

Another use is for forming a felt-like fabric used in the making of hats and other items. It can be used as a kind of artificial leather. Mycologist Paul Stamets famously wears a hat made of amadou.

Portobello: The Beefy Contenders

Portobello mushrooms are renowned for their large, meaty caps, making them an ideal substitute for beef in many vegan dishes.

The answer is a mushroom pâté

When dried, mushrooms pack a much more intense flavor that will match the funky, earthy banh mi bite you remember from the days before going vegan. For even more umami flavor, throw in a dash of vegan fish sauce and MSG, along with aromatics like shallots and garlic.

Tofu. The go-to choice for most vegans looking for a meat substitute, tofu is also one of the best substitutes for mushrooms. Actually, it probably works better as a mushroom alternative, as it has a similar texture and mild flavor, while it can soak up other flavors in the dish.