Vegetarian Porcini Wellington With Red Wine Reduction Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
1 hour, 30 minutes
Servings:
8 Servings
Ingredients
  • 2 ounces dried porcini mushrooms
  • 1 cup walnuts
  • 1 pound portabella mushrooms (about 8 mushrooms)
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 1 egg
  • 1 cup breadcrumbs
  • 2 parsnips, peeled and roughly chopped
  • 1 tablespoon olive oil
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper
  • 1 teaspoon lemon juice
  • 2 garlic cloves
  • ¼ cup grated Parmesan
  • 1 frozen puff pastry sheet, thawed in the refrigerator
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 cup pinot noir
  • 1 cup mushroom stock (From soaked porcinis)
  • 1 large thyme sprig
  • 2 tablespoons butter, room temperature
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon pepper
Directions
  1. Place the porcini mushrooms in a bowl and cover with at least 2 cups of hot water. Soak until reconstituted, about 30 minutes.
  2. In the meantime, pulse the walnuts in a food processor until very finely chopped. Remove and reserve.
  3. Once the porcini mushrooms are soft, strain the liquid through a fine mesh strainer and reserve.
  4. Pat the mushrooms completely dry.
  5. Working in batches, add the porcini mushrooms and portabella mushrooms to a food processor. Pulse until finely chopped.
  6. Heat the butter in a large skillet over medium heat.
  7. Add the chopped shallot and mushrooms to the skillet and cook until mushrooms are browned and the shallot is soft and fragrant, about 5 minutes.
  8. Add the garlic and cook until fragrant, about 1 more minute.
  9. Stir in the tomato paste and cook until the paste begins to stick to the bottom of the pot, about 3 minutes.
  10. Add the Worcestershire, then add ½ cup of reserved porcini broth, thyme, rosemary, salt, and pepper.
  11. Simmer until the liquid is completely reduced, about 10 minutes.
  12. Add the finely chopped walnuts and stir to combine.
  13. Remove from the heat and transfer to a mixing bowl.
  14. Allow to cool, then add the egg and breadcrumbs and mix to combine.
  15. Place a piece of plastic wrap on your work surface and add the mushroom mixture to the center.
  16. Shape the mixture into a cylindrical log shape, then wrap in the plastic wrap. Chill until completely cooled, about 30 minutes.
  17. In the meantime, make the parsnip puree. Add the parsnips to a pot and cover with water. Boil until fork-tender, about 20 minutes.
  18. Once soft, add to a blender with the olive oil, salt, pepper, lemon juice, and garlic.
  19. Blend until completely smooth, adding oil slowly if needed.
  20. Once blended, stir in the Parmesan until melted and smooth.
  21. Preheat the oven to 350 F.
  22. Unfold the thawed puff pastry onto a lightly-floured work surface.
  23. Smooth the pureed parsnip across the bottom of the pastry approximately the same size as the mushroom log.
  24. Place the chilled mushroom log on top of the parsnip puree.
  25. Smooth the remaining parsnip puree over the log.
  26. Make 1-inch diagonal incisions in the puff pastry along the sides of the log.
  27. Fold the ends inwards, then braid the sides inward, one over the other, across the top of the pastry.
  28. Brush completely with egg wash.
  29. Place in the oven and bake for 50 minutes, or until pastry is golden and flaky.
  30. To make the reduction, heat oil in a small saucepan over medium-low heat.
  31. Add the shallots and cook to soften, about 2 minutes.
  32. Add the wine and stock and bring to a boil. Add the thyme and boil until reduced to ⅓ its volume, about 15 to 20 minutes.
  33. Strain through a mesh strainer, then return to the saucepan.
  34. Add the butter and whisk to combine. Add the nutmeg, then season to taste with salt and pepper.
  35. To serve, slice Wellington and drizzle with reduction.