Vegan Mushroom Wellington Recipe (2024)

FAQs

What's in a vegan Wellington? ›

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

If you really dislike the taste you could either go for a chestnut substitute or maybe just garlic/shallots. You can also use vegetables like spinach, eggplant etcetera. With every substitute you have to think of two things: You are replacing the dry weight of the mushrooms.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

Milk Substitutes

Plant-based milk alternatives can be made from legumes (soy), cereals (oats, rice), nuts (almond, coconut), seeds (flax, hemp) or other grains (quinoa, teff) ( 11 ).

It is usually the pastry base of a beef wellington that turns out to be soggy, as the juices from the beef and the mushroom filling tend to drip down onto the pastry as the wellington cooks. The first step to a crisper pastry is to make sure that the mushroom filling is cooked until all of the liquid has evaporated.

If you prefer, you can make the various stages up to 24 hours ahead, but don't assemble it then as the pastry will start to discolour. Brown the beef, make the duxelles (fried mushrooms), then wrap separately in cling film and store in the fridge (wrapping the fillet tightly helps it keep its shape).

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Some classical cookbooks call for dehydrated mushrooms.

What is the healthiest mushroom to cook with? ›

The most popular varieties are the white and brown beech mushrooms. Hon shimeji mushrooms have a nutty flavor with buttery notes. While brown shimeji mushrooms are nuttier, the white varieties have a milder, sweeter taste. They retain their texture when cooked, offering a slightly crunchy, firm bite.

Not chilling the pastry-wrapped Wellington

Most importantly, the heat from a warm Sirloin or hot mushroom duxelles will melt the butter in the puff pastry. As a result, according to Nigella Lawson, the Wellington will be harder to roll tightly, and the baked pastry will appear greasy.

How To Prevent A Soggy Beef Wellington. When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry.

But on top of its tedious cooking process, beef Wellington is also expensive. The dish typically calls for beef tenderloin, the tender cut of beef that filet mignon comes from, in addition to pricey prosciutto. With these high-priced meats, beef Wellington isn't exactly budget-friendly.

A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.

Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.

Is puff pastry vegan? Not all store-bought puff pastry is vegan, but you're safe with brands like Pepperidge Farm and Wewalka. When you pick up a packet in store, make sure to scan the back for ingredients like eggs and butter, as, of course, these are not vegan.