Vegetables Wellington

portobellowellingtonwithredwinegravy.pdf
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Food Network

Pantry Items

• ​extra-virgin olive oil
• Kosher salt
• Ground Pepper
• All Purpose Flour
• Red Wine
• Sugar

Grocery List - Wellington

• large onion * 1
• butternut squash * 1
• thyme sprigs * 12
• maitake mushrooms * 8 oz
• rosemary spring * 7
• hazelnuts * 1/3 cups
• garlic * 1 tbl spoon minced
• baby spinach * 3 cups
• Portobello mushroom cap * 4
• Vegan Puff Pastry * 17 oz Package
• Just Egg

Grocery List - Gravy

• Shallots * 4
• Vegetable Stock * 1 cup
• Tamari * 2 tbl spoons

• ​extra-virgin olive oil

Food Preparation Part I
Food Preparation - Step 1

• Onion (1) - Thinly Sliced
• butternut squash (2 cups) - diced 

Food Preparation - Step 2

• maitake mushrooms - pull apart and place into medium bowl
• coat with olive oil (2 table spoons)
• gently toss with salt
• spread on parchment lined baking sheet
• top with thyme sprigs (5)
• top with rosemary sprigs (5)

Food Preparation - Step 3

• chops leaves from thyme sprigs (2)
• chops leaves from rosemary sprigs (2)
• mix in medium bowl with caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs 

Food Preparation - Step 4

• finely dice shallots * 4

Part I Cooking Instructions

1. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - stir & sauté onion 12-20 Minutes
   - set aside
2. Preheat Oven - 350 F
   - parchment lined baking sheet
   - spread butternut squash 
   - drizzle olive oil 1 table spoon 
   - sprinkle salt 
   - lay 5 thyme sprigs 
3. Oven - 350 F (15 Minutes)
   - bake butternut squash
4. Oven - 350 F (5-8 Minutes)
   - toast hazelnuts (1/3 cup roughly chopped)
5. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - stir in garlic (1 tbl spoon) minced
   - add baby spinach (3 cups)
   - season with salt
   - sauté 3-4 minutes
   - set aside then gently squeeze out liquid
6. Stovetop - skillet medium heat  
   - heat 1 TBL spoon olive oil
   - add Portobello mushroom caps
   - sauté 7-8 minutes
   - set aside then gently squeeze out liquid
7. Stovetop - skillet medium heat  
   - heat olive oil  (1 TBL spoon)
   - add finely dice shallots 
   - sauté 8-10 minutes
   - stir in flour (2 TBL spoon) until golden brown (4 minutes)
   - add vegetable stock (1 cup)
   - add red wine  (1 cup)
   - whisk continuously until no lumps
   - increase heat to medium-high heat 
   - stir until gravy thickens (2-3 minutes)
   - add tamari (2 TBL Spoons), sugar (1 teaspoon), salt, pepper

Food Preparation Part II 
Food Preparation - Step 5

• Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, 
  leaving a 2-inch border on one short side.
• On the short side opposite the clean border, arrange the Portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly,
  starting at the side with the Portobellos and pushing in any filling that falls out. Place 
  seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of 
  the pastry with a sharp knife; brush with the vegan egg wash.

Part II Cooking Instructions

• Preheat Oven - 400 F
• Oven - 400 F (15-20 Minutes)
  - Put in wellington
  - Bake until golden brown