Mushroom Wellington with Carrot Cream Sauce

Votes: 1

Inspired by the famous holiday dish, Wellington, we've created a vegetarian vegetable roll. It's made with duxelles (a paste of finely chopped mushrooms, shallots, and herbs cooked in butter), and here, too, all the ingredients are considered. This roll, encased in a pastry crust, satisfies even the most discerning palate and can be served with a vibrant carrot sauce. All together, it's lower in calories than a traditional Wellington, allowing you to add more dishes to the menu. The presentation will also wow your guests.

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 200, total fat 12 G., saturated fats G., proteins 6 G., carbohydrates 17 G., fiber G., cholesterol mg, sodium mg, sugar G.

Vegetarian version of Wellington roll with carrot-cream sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Wellington

4 large Portobello mushrooms
250 g shiitake mushrooms, stems removed, caps thinly sliced
1 sheet frozen puff pastry, thawed
2 tbsp. l. olive oil
1 tbsp (15 g) unsalted butter
1 shallot, thinly sliced
Coarse salt and ground black pepper
2 tsp fresh thyme leaves (from 2 large sprigs)
1/2 cup dry white wine
2 tbsp. breadcrumbs
Flour for work
2 teaspoons Dijon mustard
1 large egg, beaten
Sea salt

Carrot and cream sauce

3 medium carrots, diced
2 cloves garlic, crushed
1 bay leaf
Coarse salt
30 g of cream cheese
1 teaspoon red wine vinegar

Salad

1 head of frisee lettuce, wash and dry the leaves and tear them into pieces
1 teaspoon olive oil
1 teaspoon red wine vinegar
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For WellingtonRemove the stems and membranes from the Portobello mushrooms. Cut the caps in half, then slice into 0.5 cm pieces.

Heat the vegetable oil and butter in a large skillet over medium heat. Cook the shallots, stirring frequently, until softened, 2 to 3 minutes. Add the mushrooms, 1/4 teaspoon salt, and a few grinds of pepper and cook, stirring frequently, until the mushrooms begin to soften, about 4 minutes. Add the shiitake mushrooms, thyme, 1/4 teaspoon salt, and a few grinds of pepper and cook, stirring frequently, until softened, about 3 minutes.

Pour in the white wine, bring to a boil, and stir until most of the liquid has evaporated, 2-3 minutes. Remove from heat and cool completely. Stir in 1 tablespoon of breadcrumbs. Taste and adjust the salt to taste.
Place the baking sheet in the center of the oven and preheat the oven to 200°C.

Roll out the puff pastry on a sheet of floured parchment paper into a 32cm square. Brush with mustard and sprinkle with the remaining 1 tbsp breadcrumbs.

Spread the mushroom filling over the sides, avoiding the edges. Cover with the bottom, then form a log about 7 cm wide. Be careful not to let the filling fall out. Press the edges with a fork. The log should be about 30 cm long.

Grasp the edges of the parchment and transfer the Wellington to a baking sheet. Brush generously with egg wash. Cut a design all over the log; sprinkle with sea salt and pepper.
Bake until golden brown, 40 to 45 minutes. Let stand for a while.
Prepare carrot sauceWhile the Wellington is baking: Bring 2 cups water, carrots, garlic, bay leaf, and 1/2 teaspoon salt to a boil in a small saucepan. Cook until the carrots are tender, 10 to 12 minutes. Remove and discard the bay leaf, and transfer the mixture to a blender.

Blend until smooth. Add cream cheese, red wine vinegar, and 1/2 teaspoon salt, and whisk until smooth. The sauce can be made up to a day in advance, chilled and stored in the refrigerator, then reheated before serving. Pour the sauce into individual gravy boats.

Note

If using a blender, let the hot sauce cool for 5 minutes, then fill the blender only halfway. Cover with a lid, but do not close it to avoid pressure buildup. Cover with a kitchen towel and pulse until smooth..
For the salad: Toss the frisee salad and toss with oil and wine vinegar, a pinch of salt and ground pepper.

Place the Wellington on a serving platter and arrange the salad on top. Cut the roll into 6 equal slices and serve with the salad and carrot sauce.