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Nytimes recipes vegetarian11/10/2023 Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Transfer the parchment paper and puff pastry to a large sheet pan. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Unfold your thawed puff pastry and set it on the parchment. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Stir in the vinegar, if using, then transfer to a bowl to cool. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Step 5: Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. Step 4: Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Transfer to a medium bowl and repeat with the remaining ¼ cup oil and the remaining mushrooms, shallots, garlic and rosemary. (You'll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. Working in two batches, warm ¼ cup olive oil over medium-high heat. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. (You'll use this to quickly cool the cooked mushrooms in Step 4. Step 3: Prepare an ice bath in a large bowl. (Chopping most of the mixed mushrooms in the food processor will save you some time, but you'll want to chop some by hand for texture.) By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into ¼-inch pieces add them to the large bowl. (They should range from ¼ inch to ½ inch in size.) Transfer the chopped mushrooms to a large bowl. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. Step 2: Prepare the mushroom filling: Separate and reserve any mushroom stems. Transfer to a wire rack, gill-side down, to cool. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Remove the stems, then slice off the excess mushroom rim that curls over the gills. Step 1: Wipe the portobello mushrooms clean using barely moistened paper towels. Vegetarian Mushroom Wellington.Ĭhristopher Testani for The New York Times. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. This vegetarian version is less exacting yet just as impressive. We are pleased to share Alexa Weibel's Vegetarian Mushroom Wellington.Ĭlassic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers.
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