Mushroom Wellington

Louiie Victa
Louiie Victa
December 2, 2020
Mushrooms are gaining popularity and are becoming the star of the show even in well known meat dishes. So, if you are looking to add more vegetables to your diet, Mushrooms are a great substitute. In this dish, we sous vide mushrooms, spread them over a layer of caramelized onions, and enclose all this goodness in a perfect, flaky puff pastry. On the side, we have a sweet and full bodied Port sauce made from the mushroom jus. This dish is an elegant meatless option to have at the dinner table. The secret here is to drain the mushrooms really well, and make sure everything is really cold before wrapping everything in puff pastry so as to avoid a soggy crust. Also, try to use Portobello mushrooms that are sized evenly so as to have a pretty streamlined looking Wellington. You can prepare the mushrooms ahead of time and assemble everything the day you plan to serve. Either way, the Anova Precision Oven will be there to help you perfect this dish with every step of the way.
Serves
8
Prep Time
03:30
Cook Time
00:45
Mushroom Wellington
5 (1)
31
Ingredients
4
Large portobello mushrooms
½ cup
Olive oil, approximate
2 lb
Mixed mushrooms, such as shiitake, crimini, oyster
4
Shallots, finely chopped
6
Garlic cloves, finely chopped
2 Tbsp
Chopped fresh rosemary
2 Tbsp
Balsamic vinegar
1
Tbsp thyme, chopped
2
Tbsp soy sauce
2 Tbsp
Unsalted butter
2
Large yellow onions, julienned
1 tsp
Brown sugar, or more to taste
Salt and pepper to taste
1
Tbsp balsamic vinegar for caramelized onions
1.25 cups
Cold butter, cubed
½ cup
Cold water
¼ tsp
Salt
2 cups
All purpose flour
1
Egg, beaten for egg wash
1.5 cups
Mushroom jus from Sous vide mushrooms
1 Cup
Port
1 Tbsp
Olive oil
1
Shallot, minced
1 Tbsp
Butter
Fresh thyme sprigs
Steps

1. Make puff pastry

Make Puff Pastry Cut very cold butter into cubes. Measure flour and salt in food processor equipped with metal cutting blade. Add 3/4 of butter and pulse just until absorbed. Be very careful and use short 1 second pulses, as it’s very important not to over process the dough. Add the rest of the butter and pulse again lightly. Then gradually add water and pulse until the dough forms into a ball. Transfer dough to a lightly floured surface and give it a gentle knead. With a floured or nonstick rolling pin, roll out the dough into a 12 x 18 sheet, then fold into thirds towards the center. Wrap the dough in plastic and rest for a couple of hours or overnight.
Make puff pastry

2. Preheat for Sous vide mushrooms

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

3. Prep and sous vide mushrooms

Prepare mushrooms: For the portobellos, scrape off gills, and take off thin layer of skin from cap by peeling from the edge of the cap towards the center. Take the rest of the mushroom mix, wash well and discard any woody or tough stems. I used a Crimini, Baby Portobella, Oyster, and Enoki mushroom mix. You can use anything you want as long as they total 2 pounds. Mix mushrooms with olive oil, salt, pepper, rosemary and thyme, shallots and garlic. Keep mushroom mix separate from Portobellos. Either using separate pans or vacuum bags sous vide mushrooms at 185F for one hour. Chill quickly in either ice bath and transfer to refrigerator if you are making ahead of time.
Prep and sous vide mushrooms

4. Sous vide mushroom timer

Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
01:00 Timer

5. Caramelize onions

Take 2 white or yellow onions julienned and sweat them in a saute pan with a little butter, balsamic, and brown sugar. Remember to turn down the heat to low once it starts browning. Cooking the onions in low heat will cause it to become sweeter by releasing its natural sugars. Season with salt and pepper when done. Set onions aside and cool in refrigerator.
Caramelize onions

6. Assembly

Drain mushrooms very well. Strain the juices and set aside for the port sauce. Chop mushroom mix in a food processor saving the Portobello Mushrooms and leaving them whole. Take your rested puff pastry dough and roll out onto a piece or parchment into a rectangle approximately 12 x 15 inches. Transfer puff pastry and parchment onto supplied baking sheet. Spread a layer of caramelized onions in a strip across the puff pastry (approximately 4 x 10 inches) and leave a 2 inch border on the ends. You want there to be enough puff pastry left to overlap to enclose the mushrooms. Layer 2/3 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 you are shaping and stacking a freeform meatloaf. You want there to be some structure to it.
Assembly

7. Sealing

Take your egg wash and brush the margins of the puff pastry around the mushrooms. Gently lift the other side of the puff pastry over the mushroom filling to cover it. If you feel like you have too much pastry, feel free to cut it down to size. Save the dough pieces either to decorate your Mushroom Wellington with lattice strips or cutouts, or use it for other puff pastry dishes. Seal the long end of top and bottom sides well by gently pressing down. Fold the ends of the puff pastry to finish the seal. Crimp along the margins with your hands of a fork. Brush the top and sides generously with egg wash.
Sealing

8. Preheat Oven for Wellington

Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear

9. Bake Mushroom Wellington

Transfer baking sheet to Oven on the middle rack and bake for about 45 minutes or until golden brown. Take it out of the Oven to rest for about 10-15 minutes before cutting.
Bake Mushroom Wellington
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear
00:45 Timer

10. Make Port sauce

While your Mushroom Wellington bakes, prepare the Port Sauce. In a saucepan, sweat the shallots in a little olive oil. Add the thyme sprigs, and then the mushroom jus. Bring this to a simmer and add the Port Wine. Reduce sauce until it is medium bodied. Strain and whisk in a tablespoon of butter to add gloss.
Make Port sauce

11. Serve

Either serve your Mushroom Wellington whole on a platter with your guests cutting their own servings or cut into 8 even slabs crosswise. You’ll see the neat layering of the chopped mushrooms as well as a cross section of the whole portobello mushroom caps. This is the presentation side. Serve with a little drizzle of the port sauce and enjoy.
Serve
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