Portobello Wellington With Shiitake Duxelle Recipes

Steps:

• Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (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. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. 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. Transfer to a wire rack, gill-side down, to cool.
• Prepare the mushroom filling: Separate and reserve any mushroom stems. 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. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the 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.)
• Prepare an ice bath in a large bowl. (You'll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You'll add soy sauce later, so avoid overseasoning at this stage.) Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
• Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 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. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.
• Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
• Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. 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. 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. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)
• To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.
• Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.
• Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.
• While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.
• To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

Steps:

• For the Duxelles:
• To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
• For the Beef:
• To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425 degrees F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Steps:

• Wipe the mushrooms with a piece of damp paper towel to remove dirt and grit; twist out and discard the stalks. Place in a large roasting tray with the garlic, thyme, Marsala, oil and salt and pepper. Rub each mushroom with the garlicky oil and cover the tray with tin foil. Place in an oven heated to 180°C (350°F) for 15 minutes, until the mushrooms have reduced in size and are soft throughout. Remove the foil, drain away the cooking liquid and set the tray on a cool surface while you prepare the rest of the Wellington.
• For the onions, melt the butter with the oil in a medium frying pan over a medium heat. When all the butter has melted, add the onions with a pinch of salt and cook, stirring regularly, until the onions turn soft and translucent. Add the thyme, garlic and Marsala to the pan and continue to cook for a further 15 minutes, stirring every 2 minutes until the onions are golden and caramelized all over. Remove the onions from the pan to a plate lined with paper towels to drain away the excess oil and butter. Leave to cool completely.
• Next, make the pancakes. Whisk the eggs with the flour in a large mixing bowl, then slowly pour in the milk, whisking all the time until no lumps are visible. Add the chopped rosemary and season with salt and pepper. Cover with plastic wrap and set aside for 10 minutes until bubbles appear on the surface of the batter.
• Warm a 26 cm. (10 in.) non-stick frying pan with a splash of sunflower oil over a medium-high heat. Pour half a ladle of the pancake batter into the pan and swirl to evenly coat the base.
• Cook each pancake for a minute on each side, until lightly golden, then flip and cook the other side. The mixture should produce 6-8 thin pancakes.
• Cook the spinach for a minute with a pinch of salt and a grating of nutmeg in a frying pan until bright green and just wilted. Squeeze out as much moisture as you can through a sieve, then dry on kitchen paper.
• Lay out a 30cm (12 in.) piece of plastic wrap on a clean work surface, then lay 4 cooled pancakes alongside each other on the plastic wrap (you can use any extra when making the Wellington), ensuring a generous amount of overlap so that there is a continuous length down the middle of the plastic wrap. Brush the pancake all over with some of the egg yolk, then arrange the spinach down the middle of the pancakes, leaving a couple of centimeters at each end without spinach.
• Place the mushrooms on top of the spinach, placing one on top of the other, giving four layers of two down the center. Top the mushrooms with the caramelized onion mixture, then use the plastic wrap to lift the pancake over the filling on either side. Fold over the ends and continue rolling until you have a tight cylinder shape. If there are any gaps, use the extra pancakes to patch up, brushing with egg yolk as you go. Wrap the pancake tightly with plastic wrap and chill in the fridge for 20 minutes.
• Roll out the sheet of puff pastry and brush with egg yolk. Remove the chilled pancake cylinder from the fridge and unwrap the cling film. Place in the middle of the puff pastry sheet and fold the pastry over the filled pancake to encase it completely. Crimp the sides of the pastry and brush with egg yolk all over. Scatter over the black onion seeds and cook in an oven heated to 180°C (350°F) for 25-30 minutes, until dark golden all over.
• While the Wellington is cooking, make the sauce. Heat the olive oil in a small saucepan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 5 minutes, until soft and translucent. Add the thyme and dry sherry and bring to the boil. Reduce for 3 minutes, then add the stock. Continue to cook until the liquid has reduced by half, then add the heavy cream and turn the heat to low. Cook for 5 minutes, then season with salt and pepper.
• Serve the Wellington with the tarragon cream sauce in a jug for pouring over and steamed broccolini and kale on the side.

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

Steps:

• Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
• Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
• Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
• Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
• Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
• In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
• Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
• Preheat the oven to 400˚ F. 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. (You will have some of the vegetable mixture left over.) 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. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

Steps:

• In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat.
• Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper.
• Cut a small hole in the middle of each raw potato slice for the rosemary "pick." Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt.
• Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper.
• Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
• Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor.
• Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty.
• Remove from heat and add parsley and thyme. Season with salt and pepper, to taste.

Steps:

• Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
• Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
• Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.

Steps:

• Preheat oven to 375 degree F.
• Using a spoon, scrape gills from interior of mushrooms.
• Generously drizzle olive oil over mushrooms and season with salt and pepper.
• Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
• Cut puff pastry sheet into four equal squares.
• Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
• Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
• Place on parchment-lined baking sheet with folded side down.
• Brush top of Wellington with egg wash.
• Bake in oven for 12-15 mins, until pastry is golden.

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Steps:

• For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles). Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.