I wanted to try something different for this Thanksgiving holiday and BOSH’s mushroom Wellington caught my eye. I liked their concept but found it needed a few tweaks to suit my tastes and North American realities (e.g. Portobello mushrooms where I am in Canada are about 4x larger than their UK cousins and our garlic in southwestern Ontario is at least twice as strong as what’s available more broadly).
I also simplified the assembly, gave some actual measurement to a few ingredients, such as the amount of pie dough needed, and added a few more directions to save unseasoned cooks from incinerating their creations.
My end result is a festive, pretty and not very mushroom-y creation. I found the dish was a little dry so I served it with gravy.
You will need a food processor for this recipe.
For the mushrooms:
2 portobello mushrooms – cleaned and stems removed and very gilly pieces removed (I don’t like the gills!)
2 cloves garlic (minced)
1 tbsp fresh thyme chopped or 1 tsp dried thyme
2 Tbsp olive oil
A sprinkle of salt
Few grinds black pepper
For the filling
2 tbsp olive oil
1 onion finely chopped
1 Tbsp fresh thyme chopped or 1 tsp dried
½ tsp poultry season
1 ½ tsp salt
½ tsp ground pepper
1 cup white wine
1 tsp brown sugar
2 cups cooked chestnuts
2 cups pecans
2 slices seeded bread ( I used 3 slices of Ezekiel bread since it’s a smaller loaf)
1/2 cup vegetable stock (or water, or even soy or almond milk)
For the Wellington case:
750 grams of vegan pie crust
About ½ cup flour for rolling out the dough
I buy frozen pie shells because they’re so inexpensive (and I cannot find just vegan pie dough). I let the shells thaw for at least 20 minutes, then use my hands to wad them up into a ball and then roll them out on a floured surface.
If you’re inclined to make your own pie dough from scratch, here’s an excellent recipe.
Heat your oven to 395F.
Place the mushrooms on a baking tray, stem side up. Sprinkle with the olive oil, garlic, thyme, salt and pepper.
Bake the mushrooms for 15 minutes then set aside and allow them to cool.
Leave your oven on.
While the mushrooms are roasting and cooling, make the filling and prepare the crust.
For the filling
Heat the olive oil in a medium sized frying pan. Add the diced onion and fry until it’s translucent.
Add the thyme, poultry seasoning, salt and pepper and stir to combine.
Add a cup of white wine and cook on low for about 10 minutes, letting the wine bubble and reduce in volume almost entirely. Add the brown sugar and let the mixture caramelize.
Transfer this mixture to a large bowl.
Place the pecans and bread in a food processor and whiz into crumbs. Add to the bowl of onions.
Place the chestnuts and mushrooms in the food processor and whiz until they are like crumbs. Add to the bowl with the onions and pecan mixture and pour in the broth. Stir everything to combine and set aside.
Sprinkle flour on a clean smooth surface and also dust a rolling pin with flour. Take half of your pie dough and roll it out forming a rectangular sheet.*
Place this dough sheet on a large rectangular cookie sheet.
Spoon the mushroom-pecan-chestnut filling running length-wise down the middle of the sheet of dough. You will need to mound the filling and compress it into place with your hand.
Sprinkle your work surface and rolling pin with more flour and roll out the other half of the pie dough to form another rectangular sheet. Place this sheet on top of mushroom-filling mound to form the top crust of your Wellington.
Trim off the edges of the pastry with a sharp knife to form an oval. You can use any excess dough to cut shapes to decorate your Wellington with.
Seal the edges of the dough where the crusts meet with a fork.
If you’re decorating your Wellington with dough shapes (hearts, leaves, stars etc.), add them to the Wellington now. You can adhere them with a little bit of water dabbed onto the Wellington and the dough shape with the tip of your finger
Use a knife or fork to cut slits or holes into the Wellington to let steam escape.
Cover your Wellington in foil and bake for 20 minutes at 395C (See? I told you not to turn off your oven for a reason). After 20 minutes, remove the foil and continue baking the Wellington for 10-20 minutes more depending on your oven. You want a golden finish, with no burning.
Use a bread knife to cut your Wellington into slices.
*Super lazy, easy, just as yummy option if you use premade pie shells like I do– leave two of the pie shells in their pie pans. Fill each pie shell with half the mushroom-pecan-chestnut filling. Roll out the other two pie shells and cut them into tops for the pies. Use a fork to seal the top and bottom crusts. Cut slits in the top crust to allow steam to escape. Bake your mushroom Wellington as per the directions above.