Steam-Baked Mushroom Wellington with Port Sauce

Louiie Victa
Louiie Victa
May 11, 2022
If you’re looking for a festive, meat-free dish, look no further than mushroom Wellington. In this dish, mushrooms are first cooked using sous vide mode in the Anova Precision Oven before being enclosed in buttery, flaky pastry. For serving, add a sweet and full-bodied port sauce made with the mushroom jus. Notes: The secret to easy assembly is to drain the mushrooms really well, and make sure everything is really cold before wrapping in the pastry. Also, try to use evenly-sized portobello mushrooms for a streamlined shape. You can cook the mushrooms ahead of time and assemble the Wellington the day you plan to serve.
Prep Time
Cook Time
Steam-Baked Mushroom Wellington with Port Sauce
5 (1)
For the Pastry
2 cups
all-purpose flour
¼ tsp
½ cup
cold water
1.25 cups (2 1/2 sticks)
unsalted butter, cubed and chilled
For the Wellington
4 large
portobello mushrooms, gills removed (see note)
2 lb
mixed mushrooms, such as enoki, cremini, and/or oyster, woody or tough stems removed
½ cup
extra-virgin olive oil
shallots, finely chopped
6 cloves
garlic, minced
3 Tbsp
balsamic vinegar, divided
2 Tbsp
soy sauce
2 Tbsp
finely chopped fresh rosemary
1 Tbsp
finely chopped fresh thyme
Salt and freshly ground black pepper
2 Tbsp
unsalted butter
2 large
yellow onions, thinly sliced
1 tsp
brown sugar
1 large
egg, beaten, for egg wash
For the Port Sauce
1 Tbsp
extra-virgin olive oil
shallot, finely chopped
1.5 cups
mushroom jus (from sous vide mushrooms, above)
fresh thyme sprigs
1 cup
1 Tbsp
unsalted butter

1. Make the Pastry

Combine the flour and salt in a food processor. Pulse to combine. Add about three-quarters of the butter and pulse until the butter forms pea-sized pieces. Add the remaining butter and pulse a few more times to combine. Add the water and continue to pulse until the dough comes together. Transfer to a lightly-floured counter and pat into a rectangle. Use a rolling pin to roll into a 12- by 18-inch rectangle. With one short side facing you, fold the top edge two-thirds of the way down the rectangle, as if you were folding a letter. Fold the bottom edge up to meet the top of the dough. Wrap in plastic and refrigerate for at least two hours or up to overnight.
Make the Pastry

2. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

3. Prepare Mushrooms

Use a paring knife to remove the thin skin from the top of the portobello mushroom caps by peeling from the edge of the cap towards the center. Transfer to a large bowl. Add the mixed mushrooms, olive oil, shallots, garlic, 2 tablespoons balsamic vinegar, the soy sauce, rosemary, and thyme. Toss well to coat and season with salt and pepper. Transfer the portobellos to a sheet pan or vacuum-seal bag. Place the remaining mushrooms in a separate sheet pan or vacuum-seal bag. If using bags, seal.
Prepare Mushrooms

4. Cook Mushrooms

Transfer to the oven and cook for 1 hour. Let cool to room temperature and then refrigerate until cold (see note).
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
01:00 Timer

5. Caramelize Onions

While the mushrooms cook, melt the butter in a large skillet over low heat. Add the onions, brown sugar, and remaining tablespoon balsamic vinegar. Cook, stirring occasionally, until caramelized, about 1 hour. Season to taste with salt and pepper. Remove from the heat and let cool to room temperature. Transfer to the refrigerator and chill until cold.
Caramelize Onions

6. Adjust Oven for Wellington

If you’d like, you can turn off the oven after removing the mushrooms and then return to this stage after assembling the Wellington.
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear

7. Finish Mushrooms

Thoroughly drain the mushrooms through a fine-mesh strainer set over a bowl. Set the jus aside for the port sauce. Transfer the mixed mushroom mixture to the food processor. Pulse until finely chopped. Leave the portobello mushrooms whole.

8. Assemble Wellington

On a lightly floured counter, roll the chilled pastry dough into a 12- by 15-inch rectangle. Transfer to a parchment- or silicone mat-lined baking sheet. With one long side of pastry facing you, spread the onions into a 4- by 10-inch rectangle in the center of the pastry, leaving a 1 inch border on the top and bottom and about 5 1/2 inches of bare pastry on both sides. Layer two-thirds of the chopped mushroom mixture onto the onions. Place the portobello mushroom caps in a row on top of the chopped mushroom mixture, and then add the rest of the chopped mushrooms on top. Think of this process like shaping and stacking a freeform meatloaf. You want there to be some structure to it.
Assemble Wellington

9. Seal

Brush the edges of the pastry with some of the egg wash. Fold the long sides of bare pastry over the mushrooms, then fold and crimp the ends to seal. If you feel you have too mush pastry, feel free to cut it down to size. You can use scraps to cut decorations for the top of the Wellington. Slice decorative vent holes on the top of the Wellington, and then brush all over with egg wash.

10. Bake

Transfer to the oven and bake until golden brown, about 45 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear
00:45 Timer

11. Make Port Sauce

While the Wellington bakes, heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the shallots and cook, stirring, until softened. Stir in the reserved mushroom jus and thyme. Bring to a simmer and stir in the port. Continue to simmer until the sauce has thickened to a medium-bodied texture. Strain through a fine-mesh strainer into a medium bowl and whisk in the butter.
Make Port Sauce

12. Serve

Let the Wellington rest for 10 to 15 minutes. Slice and serve with the port sauce.
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