MUSHROOM WELLINGTON WITH CREAMY CARROT SAUCE
We took inspiration from an important part of traditional beef Wellington, the duxelles (a paste of finely chopped mushrooms, shallots and herbs cooked in butter), and made a hearty filling for a satisfying, low-fat vegetarian version. Serve this impressive main course with the bright carrot sauce, which gets its creaminess from just a touch of cream cheese. (Don't be afraid to use full-fat cheeses--a little can go a long way!)
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.
- Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. Add the Portobello slices, 1/4 teaspoon salt and a few grinds pepper, and cook, stirring frequently, until the mushrooms have started to soften and wilt, about 4 minutes. Add the shiitakes, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the shiitakes have started to soften and wilt, about 3 minutes. Pour in the wine, bring to a simmer and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove from the heat, and let cool completely. Stir in 1 tablespoon of the breadcrumbs. Taste and adjust the seasoning.
- Position an oven rack in the center of the oven, and preheat to 400 degrees F. Roll the puff pastry out on a floured sheet of parchment paper to a 13-inch square. Brush the surface of the pastry with the mustard, and sprinkle with the remaining 1 tablespoon breadcrumbs.
- Leaving a 1-inch border on the right and left sides of the pastry, pile the mushroom filling onto the center, and pack it into a log about 3 inches wide. Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long. Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.
- For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth. Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.
- For the salad: Toss the frisee with the oil and vinegar, a pinch of salt and a few grinds of pepper.
- Arrange the Wellington and salad on a platter. Slice the Wellington into 6 even pieces, and serve with the salad and carrot sauce.
Nutrition Facts : Calories 200 calorie, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 40 milligrams, Sodium 810 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 5 grams
ROASTED CARROTS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
CREAMY MUSHROOMS
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
Nutrition Facts : Calories 257 calories, Fat 16g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
CREAMY CARROT CASSEROLE
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
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