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Pilz-Wellington mit Rotweinjus, dazu Cabernet Merlot Maxwell Little Demon McLaren Vale, Australien

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.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 30 minutes
Total Time 2 hours
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
  

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
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