Mushroom Wellington with red wine sauce (vegetarian)

A vegetarian feast for autumn days and an Australian wine with dark fruit and soft tannins

A wine from Australia turns this vegetarian mushroom Wellington into a festive feast. Beneath the golden-brown, crispy puff pastry lies an aromatic filling of browned mushrooms, shallots, thyme, walnuts and spinach. When you cut into it, it gives off an earthy, spicy aroma, and the puff pastry crumbles under the knife. It’s served with a glossy red wine jus, which lends the dish depth and a subtle acidity. The Wellington looks impressive, but it’s not rocket science – it’s easy to prepare in advance and is only baked just before serving. It’s perfect for Sundays, for guests and for anyone who wants to serve a proper main course without meat. A red wine with dark fruit notes and soft tannins rounds it off nicely.

Ideal wine pairing: Maxwell Little Demon Cabernet Merlot (McLaren Vale, Australia)

Aromas of strawberry, dark chocolate and dried herbs rise to the nose. On the palate, this red wine is juicy and full-bodied, with notes of dark plum, blackberry and cherry, complemented by a subtle hint of vanilla from the barrique ageing. The cuvée consists of 86 per cent Cabernet Sauvignon and 14 per cent Merlot; the oak is partly new and partly used, and remains in the background. With just 1.1 grams of residual sugar, it is dry; the acidity of 5.8 grams keeps it fresh, and the soft tannins lead into a long finish. This pairs well with mushroom Wellington, as the earthy mushrooms and thyme complement the herbs and chocolate in the glass, the dark fruit echoes the red wine jus, and the tannins hold their own against the buttery puff pastry. With an alcohol content of 14.5 per cent, the wine has enough body to stand up to a substantial meat-free dish. Decant it half an hour before serving and enjoy it at 16 to 18 degrees in a Bordeaux glass.

The recipe:

Mushroom Wellington with red wine sauce (vegetarian)

This vegetarian mushroom Wellington is a feast without a single scrap of meat. A mixture of mushrooms is finely chopped, sautéed without oil and combined with shallots, garlic, thyme, walnuts and red wine to make a filling. A layer of spinach keeps the puff pastry dry and adds colour; the pastry is brushed with egg and baked until golden brown. The red wine jus is made from shallots, red wine and vegetable stock, and is finished off with balsamic vinegar and a little butter. The recipe serves two, is easy enough for beginners to master, and can be prepared in advance, so that all you need to do before baking is brush the Wellington with egg.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling time 30 minutes mins

Total Time 2 hours hrs

Course Vegetarian

Cuisine British, European

Servings 2 people

Calories 760 kcal

Equipment

• 1 Große beschichtete Pfanne
• 1 Kleiner Topf für die Jus
• 1 Backblech mit Backpapier
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• 1 Pinsel zum Bestreichen
• Gefrierbeutel oder Küchenpapier zum Ausdrücken des Spinats

Ingredients

  

1x2x3x

FOR THE MUSHROOM FILLING:

• 400 g mixed mushrooms brown button mushrooms, king oyster mushrooms, shiitake mushrooms
• 2 shallots
• 2 garlic cloves
• 2 Tablespoon of olive oil
• 1 tablespoon of butter
• 50 ml Red wine
• 1 Tablespoon soy sauce
• 4 sprigs of thyme
• 50 g walnut kernels
• 2 Esslöffel breadcrumbs
• 100 g young spinach leaves
• Salt Pepper

FOR THE PUFF PASTRY:

• 1 Roll out the puff pastry approx. 275 g, chilled
• 1 Tablespoon of Dijon mustard
• 1 Egg yolk
• 1 A tablespoon of milk

FOR THE RED WINE SAUCE:

• 2 shallots
• 1 tablespoon of butter
• 1 1 tablespoon of tomato paste
• 250 ml a full-bodied, dry red wine
• 250 ml vegetable stock
• 1 Bay leaf
• 2 sprigs of thyme
• 1 teaspoon of balsamic vinegar
• 1 1 tbsp cold butter
• Salt Pepper

FOR SERVING:

• 1 A tablespoon of chopped flat-leaf parsley
• A few thyme leaves
• Freshly ground pepper

Instructions

 

PREPARATION:

• Clean the mushrooms (400 g) and chop them very finely in a food processor or with a knife, until they form small crumbs.
• Finely dice the shallots (2) and garlic (2 cloves).
• Roughly chop the walnut kernels (50 g).
• Remove the thyme leaves (4 sprigs).
• Wash the spinach leaves (100 g) and blanch them in boiling water for 1 minute, then plunge them into cold water and squeeze out the excess water thoroughly.
• Finely dice the shallots for the gravy (2).
• Preheat the oven to 200 °C (top and bottom heat).

COOKING STEPS:

• Heat the olive oil (2 tbsp) in a large frying pan over a high heat.
• Fry the chopped mushrooms for 10 minutes, stirring constantly, until all the liquid has evaporated and they have browned.
• Add the butter (1 tbsp), shallots, garlic and thyme, and fry for 3 minutes.
• Deglaze with red wine (50 ml) and soya sauce (1 tbsp) and allow to reduce until almost all the liquid has evaporated.
• Stir in the walnuts (50 g) and breadcrumbs (2 tbsp) and season to taste with salt and pepper.
• Leave the filling to cool completely.
• Roll out the puff pastry (1 roll) on the baking paper and spread a thin layer of mustard (1 tsp) over it.
• Spread the spinach out in a single layer in the centre of the pastry.
• Shape the mushroom filling into a firm roll and wrap the pastry tightly around it.
• Place the seam facing downwards, press the ends together and leave the Wellington to rest in the fridge for 30 minutes.
• Whisk the egg yolk (1) with milk (1 tbsp), brush the Wellington with the mixture and score a diamond pattern into it with a knife.
• Bake the Wellington on the middle shelf for 30 minutes, until the pastry is golden brown and crisp.
• To make the jus, heat the butter (1 tbsp) in a saucepan and sweat the shallots for 4 minutes.
• Add the tomato purée (1 tbsp) and fry for 1 minute.
• Pour in the red wine (250 ml) and reduce by half.
• Add the vegetable stock (250 ml), bay leaf (1) and thyme (2 sprigs), and simmer for 15 minutes.
• Pour the juice through a sieve and season to taste with balsamic vinegar (1 tsp), salt and pepper.
• Stir in the cold butter (1 tbsp) until the gravy glistens.
• Leave the Wellington to rest for 10 minutes.

SERVE:

• Cut the Wellington into thick slices using a sharp knife.
• Place the slices on pre-warmed plates so that the filling remains visible.
• Pour the red wine sauce over the Wellington.
• Sprinkle with parsley and thyme.
• Finish with some freshly ground pepper.

SIDE DISHES:

• Roasted Brussels sprouts with hazelnuts
• Sweet potato purée
• Lamb’s lettuce with pear vinaigrette

Nutrition

Calories: 760kcalCarbohydrates: 56gProtein: 18gFat: 48g

Keyword Cabernet Merlot, Fall Recipe, Mushroom Wellington, October recipe, Puff pastry, Red wine jus, Vegetarian feast, Vegetarian Mushroom Wellington, Wine from Australia, Wine to go with mushrooms

Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat