Vegan "Beef" Wellington w/ Marinated Oyster + Shiitake Mushrooms
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 50 minutes
The Challenge: Beef Wellington
Mm mmm mmmm. Beef Wellington is something I have never have had before. I wanted to try my hand at this dish. I have seen this recipe a couple places, but thought we could improve on it with a few tweaks. I also just really wanted to make this.
One of the keys is shiitake + oyster mushrooms. I like these two mushrooms because they are super flavorful and melt in your mouth. We marinate them in a number of spices as well as red wine and truffle oil (mmmmm). Then we wrap it in a flaky puff pastry and bake it. VOILA...PLANT BASED MAGIC.
Another key to this dish is pecans. Pecans are so delicious and a great nutty combination to this. They are not overwhelming but add this great rich flavor and nutty texture that take this dish to the next level.
Finally, I can't say enough about fresh herbs. Got to get some fresh rosemary for this dish...it really takes the cake.
Alright I'm salivating now...
Let's get into it!
- 2 tbl vegan butter
- 2 medium shallots
- 4 gloves of garlic, minced
- 4 oz oyster mushrooms, diced
- 4 oz shiitake mushrooms, diced
- 1 tbl fresh rosemary
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 cup red wine
- 1 tsp truffle oil
- 1 tsp balsamic vinegar
- 2 cups spinach
- 1 cup pecans, roughly chopped
- 1 tbl dairy-free milk
- 1 tbl vegan butter, melted
- 1 vegan puff pastry sheet (sometimes called a shell)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Baking Sheet . Whisk . Pastry Brush . Frying Pan . Spatula
Before You Cook:
- Preheat oven to 400F
- Wash + chop fresh ingredients
- If pastry is frozen, thaw