• Aurora

Gluten-Free Mushroom Wellington


This gorgeous, decadent beauty is an awesome centerpiece for a holiday meal! Say goodbye to that Tofurkey and hello to the mushroom wellington! This work of art features a flaky gluten free pastry crust stuffed with yummy, rich mushrooms. You will the queen of the holidays and will be worshipped for many years to come! This is how we made it:


Ingredients:


Quick Gluten Free Puff Pastry:

2 cups gluten free pastry flour

1 cup coconut oil

1 tsp salt

8 oz chilled/ice water


Filling:

2 shallots, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

2 lbs various mushrooms (portobellos, button, shiitake, oyster, etc.)

1 tsp thyme, chopped

Splash of red wine

Salt and pepper to taste


Aquafaba egg:

¼ cup aquafaba, whipped


Directions:


Measure your coconut oil and flour and place in separate bowls. It’s best if you start with solid coconut oil that is a little flaky, because we ultimately want it broken down into small, almost grated pieces. Place both of the bowls in the freezer for about an hour and bask in having some “me” time in the meantime.


An hour later, pour the flour into a food processor with the tsp of salt. Pulse a few times. If your coconut oil is not already broken up into small chunks, break it up smaller with a knife. Add the coconut oil into the food processor and pulse until it looks like a very coarse cornmeal. Do not blend it until smooth! It’s important to keep little pockets of coconut oil in the pastry to create air bubbles for a crusty pastry.


Strain out ice from the ice water, and add the 8 oz slowly, mixing the dough by hand. Again, there should still be oil balls, but your dough should also be uniform and stick together. Roll it into a ball, wrap it tightly in a ziplock bag, and put it back in the fridge to chill for another hour.


Maybe use this time for a good book, some Netflix, or to chase around your Pomeranian. Really pre-reward yourself for the awesome meal you are about to make.


Preheat your oven to 400 degrees.


Now, let’s make your filling! Heat a skillet over medium-high heat with a little oil (or water). Add the shallots, carrots, and garlic, and cook until soft, or about 5-7 minutes. Next add in the mushrooms, thyme, salt, and pepper. Cook until the mushrooms soften, about another 5 minutes. Add a little splash of red wine, and cook until the moisture has all absorbed or evaporated. Set the filling aside to cool. You could even put it in the fridge if there’s room.


In the meantime, roll out your puff pastry, use a large surface and lay down a sheet of parchment paper with a little bit of gluten free flour. Sprinkle a little more gluten free flour on top of the dough, and place another sheet of parchment paper on top. Gluten free flour is a little fickle, so the parchment paper really is a lifesaver to keep the dough where it’s supposed to be! Roll the dough leaving it about ¼” thick. Trim the sides so you have a big rectangle. Take off the top layer of paper, and transfer the rolled pastry to a baking sheet keeping the bottom layer of paper underneath.


Place the cooled filling in the middle of the pastry keeping at least a 1” border on each side.

Brush a little aquafaba egg around border, and then use the parchment paper to pull up the two long sides to meet in the middle creating a log shape. Let go of the parchment paper, and press the seam together gently. Seel the two ends by folding them up gently towards the middle seem. Use the parchment paper to flip the pastry over. Pro tip! Flip it over onto the piece of parchment paper you used earlier. Use a sharp knife to score a little crosswise pattern on top of the pastry.


Brush the top of the pastry with the remaining aquafaba egg, and then bake the pastry for about 35-40 minutes or until golden brown. To get a super rich color, you can even use the convection/broil function for the last 5 minutes of baking time.


Let the wellington cool, and then slice thick pieces to serve.


Loving our mushroom wellington? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!

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©Not That Kind of Vegan 2018