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Mushroom Duxelles Wellington

Ingredients

  • 1 lb fresh mushrooms diced
  • 3 tsp vegan butter
  • 2 shallots fresh and minced
  • 2 tsp fresh thyme minced
  • salt and black pepper to taste
  • 1/2 cup sherry
  • 1 yellow onion small diced
  • 2 cloves garlic minced
  • 1 stalk celery small diced
  • 1/4 cup olive oil
  • 1 tsp dried sage
  • 4 cups fresh spinach
  • 2 cups potato flour
  • 2 cups brown rice flour
  • 1/2 cup tapioca flour
  • 2 tsp salt
  • 1/2 cup coconut oil

Instructions

  1. To make crust, add all three flours and mix thoroughly, add salt and coconut oil. Knead dough until it feels smooth. Cover with plastic and bench-rest dough.

  2. In a medium sauté pan, add vegan butter on low heat until it melts. Add shallot and cook until opaque. Add mushrooms and fresh thyme. Toss ingredients until coated with vegan butter. Sauté till mixture is almost dry, then add sherry to the pan. Sauté on low until mixture is almost paste-like. Remove from heat and chill prior to adding to Wellington.

  3. In a large sauté pan, heat olive oil. Add onions, celery and carrots. Sauté till opaque and add spinach and garlic. Keep flame to medium and add dried sage. Sauté till moisture has evaporated from pan. Reserve and chill.

  4. Roll out dough on floured surface. Roll it into a rectangle-like piece. Spoon sautéed spinach mixture down the center of the dough leaving 3 inch perimeter. Spoon duxelles over spinach mixture. Left to right fold dough over the top and fold the other side over like a book fold.

  5. Flip Wellington onto greased roasting pan. Make 5 slits in dough for vent. Bake in 350-degree oven until crust is golden brown, about 20 to 25 minutes.