This Wellington looks really fancy, but it is actually quite simple to make! (There are a number of steps to prepare the vegetables, but they are all very easy to do.) This is one of my favorite recipes, and it is truly wonderful with mashed potatoes and “beef” gravy! Here are the ingredients you will need to make your own mushroom Wellington:
You will need a double pie crust, but you can make it while your mushrooms and onions are roasting. Preheat your oven to 400 degrees Fahrenheit.
Be sure to use cut leaf (not chopped) frozen spinach. Add it to a glass bowl, cover, and cook in the microwave on high for eight minutes. Then, set it aside to cool.
Melt the Earth Balance:
Place your mushrooms upside down (stems removed) on a half sheet pan:
Brush the bottom of each mushroom with Earth Balance:
Then, sprinkle each one with a little Magickal Seasoning Blend:
Cut each onion in half, then slice each half into 1/4″ thick slices:
Separate the slices on another half sheet pan:
Add about one and a half tablespoons of the melted Earth Balance and a good sprinkle of Magickal Seasoning Blend. Toss to coat the slices evenly:
Place the mushrooms on the upper rack of your oven, and the onions on the lower rack. You will roast both for 40 minutes, but will turn the mushrooms over after the first 20 minutes. Leave the onions in the oven, and take the mushrooms out:
Flip them over so the tops are now up:
Brush the tops with some of the melted Earth Balance, sprinkle with more Magickal Seasoning Blend, then put them back in the oven for another 20 minutes:
While the mushrooms and onions are roasting, make the pie crust if you haven’t already done so. Place it in the fridge to chill.
Squeeze out as much liquid as possible from your cooked and cooled spinach. Add each squeezed bit to another bowl:
Sprinkle with Magickal Seasoning Blend:
Add the rest of the melted Earth Balance:
Mix together, cover, and chill:
Remove the mushrooms and onions from the oven, and let them cool.
Transfer the cooked onions to a bowl, cover, and chill:
Squeeze the cooked mushrooms to remove as much juice as possible. (Save the juice if you will be making “beef” gravy and use it as part of the “beef” broth.)
Add 1/2 teaspoon of Dijon mustard to the bottom of each cooked and squeezed mushroom, then spread it out evenly:
Add the mushrooms to a bowl, cover, and chill:
The cooked spinach, onions, mushrooms, and pie crust all need to be chilled for an hour or longer. You can make them up to a day in advance if you wish. If you do chill the pie crust for longer than an hour, be sure to take it out of the fridge 15 to 20 minutes before you will roll it out so it is pliable enough to roll easily.
Reserve two small balls of dough (about 1 1/2″ to 2″ in diameter each) then roll the rest into a 14″ x 12″ rectangle between two pieces of waxed paper or plastic wrap.
Add half of the cooked onions down the middle of the rectangle as shown, except you can get the vegetables closer to the ends of the dough than I did. Just leave about 1/4″ border on each end.
Top with half of the cooked spinach:
Add half of the cooked mushrooms:
Repeat the layers:
Press out the reserved bits of dough to make flaps at the ends of the rectangle like this:
Use the plastic wrap or waxed paper to lift one side of the crust and fold it over the vegetables like this:
Fold over the other side, and then both end flaps. Press gently to seal the seams:
Turn the Wellington over carefully onto a parchment-lined baking sheet:
Cut eight slits in the top of the crust, then chill your Wellington for 30 minutes. Preheat your oven again to 400 degrees Fahrenheit while you wait.
After the Wellington has chilled, whisk the soy milk and maple syrup together. Brush the top and sides of the crust with the mixture:
Sprinkle the top with a little coarse salt:
Bake for 55 to 60 minutes until the pastry is golden brown:
Let your Wellington cool for fifteen minutes before slicing and serving. The layers of vegetables look so pretty!
I like to serve my Wellington with mixed vegetables, roasted sweet potatoes, mashed potatoes, and “beef” gravy:
Enjoy!
Mushroom Wellington
This superb vegan Wellington has layers of portabella mushrooms, caramelized onions, and spinach encased in a flaky pastry crust.
Ingredients
- 1 Double Pie Crust Recipe
- 28 oz Portabella Mushrooms
- 2 lbs (4 medium) Yellow Onions
- 10 oz Frozen Cut Leaf Spinach
- 84 g (6 TBS) Earth Balance
- 15 g (1 TBS) Dijon Mustard
- 8.0 g (2 tsp) Magickal Seasoning Blend
- 30 g Soy Milk
- 1/4 tsp Maple Syrup
Instructions
-
Preheat your oven to 400 degrees Fahrenheit.
-
Add the frozen spinach to a glass bowl, cover, and cook in the microwave on high for eight minutes. Set aside to cool.
-
Melt the Earth Balance.
-
Place your mushrooms upside down (stems removed) on a half sheet pan. Brush the bottom of each mushroom (the bottoms are facing up) with Earth Balance, then sprinkle each one with a little Magickal Seasoning Blend.
-
Cut each onion in half, then slice each half into 1/4″ thick slices. Separate the slices on another half sheet pan. Add about one and a half tablespoons of the melted Earth Balance and a good sprinkle of Magickal Seasoning Blend. Toss to coat the slices evenly.
-
Place the mushrooms on the upper rack of your oven, and the onions on the lower rack. (You will roast both for 40 minutes, but will turn the mushrooms over after the first 20 minutes.)
-
After the first 20 minutes. leave the onions in the oven, and take the mushrooms out. Flip them over so the tops are now up. Brush the tops with some of the melted Earth Balance, sprinkle with more Magickal Seasoning Blend, then put them back in the oven for another 20 minutes.
-
While the mushrooms and onions are roasting, make the pie crust if you haven’t already done so. Wrap the dough tightly and place it in the fridge to chill.
-
Squeeze out as much liquid as possible from your cooked and cooled spinach. Add each squeezed bit to another bowl. Sprinkle with Magickal Seasoning, add the rest of the melted Earth Balance. Mix together, cover, and chill.
-
Remove the mushrooms and onions from the oven, and let them cool.
-
Transfer the cooked and cooled onions to a bowl, cover, and chill.
-
Squeeze the cooked mushrooms to remove as much juice as possible. (Save the juice if you will be making “beef” gravy and use it as part of the “beef” broth.) Add 1/2 teaspoon of Dijon mustard to the bottom of each cooked and squeezed mushroom, then spread it out evenly. Add the mushrooms to a bowl, cover, and chill.
-
The cooked spinach, onions, mushrooms, and pie crust all need to be chilled for an hour or longer. You can make them up to a day in advance if you wish. If you do chill the pie crust for longer than an hour, be sure to take it out of the fridge 15 to 20 minutes before you will roll it out so it is pliable enough to roll easily.
-
Reserve two small balls of dough (about 1 1/2″ to 2″ in diameter each) then roll the rest of the dough into a 14″ x 12″ rectangle between two pieces of waxed paper or plastic wrap.
-
Add half of the cooked onions down the middle of the rectangle as shown, except you can get the vegetables closer to the ends of the dough than I did. Just leave about 1/4″ border on each end. Top with half of the cooked spinach. Add half of the cooked mushrooms. Repeat the layers.
-
Press out the reserved bits of dough to make flaps at the ends of the rectangle like this. Use the plastic wrap or waxed paper to lift one side of the crust and fold it over the vegetables. Fold over the other side, and then both end flaps. Press gently to seal the seams.
-
Turn the Wellington over carefully so the seam side is down onto a parchment-lined baking sheet. Cut eight slits in the top of the crust, then chill your Wellington for 30 minutes. Preheat your oven again to 400 degrees Fahrenheit while you wait.
-
Whisk the soy milk and maple syrup together, then brush the top and sides of the crust with the mixture. Sprinkle the top with a little coarse salt. Bake your Wellington for 55 to 60 minutes until the pastry is golden brown. Let it cool for fifteen minutes before slicing and serving. Enjoy!