To my great amazement, several commercial puff pastries are vegan – so once I decided to make Beef Wellington as the main dish for my 2018 Christmas Eve Dinner, I knew it wouldn’t be hard to find a vegan version of Wellington. There were actually many different versions, with all sorts of fillings, but this recipe for mushroom Wellington looked and sounded amazing – and my vegan daughter is very fond of mushrooms. She was very, very happy with it and ate all the leftovers.
I followed the recipe closely, though I used a very small amount of baby spinach, given that she doesn’t like it. If you want to follow the recipe exactly, use 10 1/2 oz (though really, that’s way too much even if you like baby spinach).
- 4 large portabello mushrooms
- 3 Tbsp. olive oil
- 3 large onions, chopped
- salt and pepper to taste
- a handful of baby spinach leaves
- leaves from 4 sprigs of fresh thyme
- 1 sheet vegan puff pastry
- 1 Tbsp. dijon mustard
- 1-2 Tbsp vegan egg wash
Clean mushrooms and trim the stalks. Set aside.
In a large saute pan, heat 1/2 Tbsp olive oil over medium-low heat. Add the chopped onion and reduce heat to low. Season with salt and pepper and saute until the onions are golden brown, around 15-20 minutes, stirring occasionally. Using a slotted spoon remove onions from the pan and set aside.
Add the spinach to the hot pan and cook until wilted, a minute or two. Remove spinach from the pan and let cool.
Add the remaining olive oil to the pan and increase heat to medium-high. Add the mushrooms top-side down and cook until they start to brown, around 5 minutes. Remove mushroom caps and place, top side up, on a thick stack of paper towels to cool – they will release A LOT of liquid.
Refrigerate the onions, spinach and mushrooms until cool.
Flour a working surface and rolling pin and roll puff pastry sheet until it’s the desired thickness and length – long enough to accommodate the four mushroom caps. Spread half of the onions in the middle of the pastry sheet, leaving a 3/4″ border on the top and bottom. Place half of the wilted spinach on the onions. Spread dijon mustard over the mushroom caps and season with salt and pepper. Place mushrooms, tops down, on the spinach. Sprinkle thyme leaves on the mushrooms. Cover with the remaining spinach and onions. Carefully, roll the pastry on top of the mushroom mixture, forming a log. Press down on the edges to seal. Turn over and brush with the vegan egg wash. Envelope the log in plastic wrap and place in the refrigerator for at least an hour.
Preheat oven to 400F. Place parchment paper on a baking sheet. Unwrap the log and place it on the parchment paper. Place in the oven and cook for 30 minutes. Reduce oven temperature to 350F and bake for 10 more minutes. Remove from the oven and let rest for 15 minutes before serving.
Adapted from Nicole’s recipe at Delicious Every Day.
I was making Soy-braised Chicken and Mushrooms for my family, as part of my exploration of Hakka cuisine, and decided to try making it with tofu for my vegetarian daughter. She liked it well enough, though did mention that the tofu didn’t quite absorb the broth and she didn’t think it was as flavorful as she’d liked. Perhaps seitan would be a better bet for this dish.
This “recipe” (which, as usual, I got from epicurious.com) has no right to be as good as it is. Basically, all it is pasta sauce doctored by adding wine, italian sausage and mushrooms. How simple is that? And yet, I really enjoyed it and was left wanting more. Mike, on the other hand, did not like it. He found that the tomato flavor from the sauce overwhelmed the sausage flavor (but I used an arrabiata sauce, a milder marinara sauce shouldn’t have those issues). He wouldn’t want me to make it again. If it was just me, however, I’d make it. It’s quick and easy and I did enjoy it.
I served it, as recommended in the recipe, over broiled Parmesan polenta. The two went well together, this sauce is very intense and needs a tasteless starch to add mildness. You could also serve it over pasta, couscous, rice or another grain.
- 2 Tbsp. olive oil
- 1 lb sweet Italian sausage
- 8 oz sliced mushrooms
- 1/2 cup red wine
- 1 1/2 cups pasta sauce
Heat oil in a skillet over medium-high heat. Add the sausage and cook until brown, breaking it with a wooden spoon, about 5 minutes. Remove the sausage using a slotted spoon and place in a bowl. Turn down the heat to medium and add the sliced mushrooms. Cook until they soften, another 5 minutes. Add the wine and cook, stirring, until half of it is reduced – about 2 minutes. Add the pasta sauce, stir, and cook over low heat for 5 minutes.
I had some steak and sour cream I had to use up, so I decided to make beef stroganoff based on this epicurious.com recipe. I made a few substitutions, most importantly sour cream for the whipped cream, and the results were excellent. Mika, however, did not like how sour it was, so if I make it again, I’d use whipped cream.
Beef Stroganoff is usually served on egg noodles, I used whatever pasta shape I had around.
July 2011 Update I just made this dish again, this time using whipped cream and doubling the ingredients of the sauce. That was a good idea, as otherwise there wouldn’t be enough cream. The results were wonderful again, less sour than before. I’ll make it again (doubling the sauce from the recipe below)
- 2 lbs steak
- salt to taste
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1/2 onion or 1 large shallot, finely chopped
- 8 oz button mushrooms, sliced
- 1 cup beef broth
- 2 Tbsp. cognac or brandy
- 3/4 cup sour cream or whipping cream
- 1 Tbsp. Dijon mustard
- sprinkle of dried dill
Pat dry the meat and cut into thin, short strips. Sprinkle with salt.
Heat the oil over high heat in a deep frying pan. Working in batches, add a layer of beef and cook on both sides until medium rare, about 1 minute per side. Remove beef and repeat with leftover beef. Remove beef, place in a plate, cover and set aside.
Turn heat to medium-high and add 2 Tbsp. butter. Wait until it melts and add the chopped onion. Cook until tender.
Add the mushroom slices, and sauté until the mushrooms are soft and the liquid evaporates, around 12 minutes.
Add the beef broth and stir. Add the brandy, stir and bring to a boil. Turn down the heat and simmer uncovered until the liquid thickens and coats the mushrooms – 10 to 15 minutes. Stir in the cream and mustard.
Return the meat to the frying pan, as well as any liquid that accumulated on the plate. Mix and simmer over medium-low heat until the meat is warm, about 2 minutes.
Sprinkle with dill and serve over pasta.
I wouldn’t say I’m the biggest fan of Gordon Ramsay’s (I’d probably have to eat in his restaurants to really appreciate him), but I do like watching Kitchen Nightmares from time to time – even though the program is all in all pretty repetitive.
Anyway, I saw Ramsay’s cookbook (Gordon Ramsay’s Fast Food) at the library and thought I’d give it a try. During the week, I do need recipes that can be done rather quickly. Plus I wanted to see if he’s as good as he believes.
One thing I can say, is that his book reflects his personality, at least as seen on TV. The book is completely frantic, going from one topic to another apparently randomly. Instead of having the recipes organized by ingredient, they are intercepted by recipes from different cuisines or courses. A chapter on working lunches, for example, is followed by one on Mexican flavors. The book is also very colorful and has pretty pictures of all the included dishes. The recipes are relatively simple, though not necessarily cheap.
The first dish I tried was his Pasta with pancetta, leek & mushrooms. Rather than spend $ on pancetta, I used bacon. I did use creme fraiche, which was a waste of money (I bought it at Safeway, it’s half as cheap at Trader Joe’s). I can’t imagine it made too much of a difference. In any case, I was not impressed. The dish was quite bland. It’d have been much better (but much more caloric) with twice the amount of bacon. I did add a lot of Parmesan cheese, and that helped – but then again, pasta with Parmesan cheese by itself is pretty good. I would not make this dish again. You can find my adaptation of the recipe below.
The second dish was Baked pork chops with a piquant sauce, a recipe which you can also find online. I followed this one pretty closely as well, though I used a different type of mushrooms and used dried thyme instead of fresh (because I couldn’t find fresh thyme last time I went to Safeway). My one big mistake was misreading “1 Tbsp” sugar for “1 tsp” sugar – so the resulting sauce was a tad too sweet. Mike liked the overall dish, but I wasn’t too impressed yet again. It just seemed like an average dish, not bad, not great. I probably wouldn’t make it again either. My version of the recipe (with the correct amount of sugar) is below as well.
BTW, IMHO, the recipe produces too much sauce for the pork chops, I’d either reduce it by a third or use it with 6 pork chops. I served them with buttermilk mashed potatoes and steamed broccoli.
Finally, I made Sticky Lemon Chicken, another recipe easily found online. Indeed, it seems that you can find many of his recipes online, so it may not be worth it to buy his cookbook at all (it’s pretty sad that he has to recycle old recipes into a new book, rather than coming up with new ones). In any case, even though I skipped the fresh thyme and parsley listed in the original recipe, the results were quite good. I should say that the recipe calls for 1 large chicken cut into pieces – there is no suggestion that the chicken should be boneless. HOWEVER, as I suspected, my bone-in chicken parts did not cook in the 15 minutes it takes for the sauce to cook. I’d suggest that you either use boneless chicken for this recipe, or be prepared to cook the chicken for at least half an hour. I’d also suggest that you cover the dish while cooking. My suggestions are incorporated into the recipe below.
When l originally wrote this posting, I forgot dessert! Indeed, I made one of the desserts from the book, the Banana mousse with butterscotch ripple, it was very easy, quite good and extremely caloric. Still, it’s definitely the sort of dessert you can whip up when you really, really, really want something sweet to finish a meal – and happen to have both bananas and whipping cream handy. I did like how easy it was to make the butterscotch. This was my second adventure in candy making (the first being toffee).
- 10 oz dried penne
- 2 Tbsp. olive oil
- 6 slices of bacon, chopped
- 1 large leek, finely sliced
- 8 oz button mushrooms, sliced
- salt & pepper
- 2 Tbsp. creme fraiche
- 1 bunch Italian parsley, chopped
- Parmesan cheese
Boil the penne in salted water until al dente.
Meanwhile, heat the olive oil to medium-high in a large skillet. Add the bacon and cook until golden brown. Add the leek and mushrooms; season with salt & pepper. Cook over high heat until the leeks are tender, about 6-8 minutes, stirring frequently.
Drain the pasta and immediately mix with the leek/mushroom mixture and the creme fraiche. Season again with salt & pepper. Sprinkle with the parsley and mix. Serve with Parmesan cheese.
- olive oil
- 4 pork chops
- sea salt & pepper
- 1 tsp. thyme
- 3 rosemary sprigs (leaves only)
- 1/2 head of garlic, separated into cloves but left unpeeled
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 red Jalapeño, seeded and chopped
- 8oz white button mushrooms, sliced
- 14 oz can diced tomatoes
- 1 tsp. sugar
Preheat the oven to 400F. Lightly oil a baking sheet large enough to accommodate the pork chops.
Sprinkle salt and pepper on both sides of the pork chops. Place in the baking sheet and sprinkle with thyme. Put the rosemary leaves and unpeeled garlic cloves on top of the pork chops. Drizzle with olive oil. Put in the oven and cook until done 20-30 minutes.
Meanwhile, prepare the sauce. Heat 3 Tbsp. olive oil in a large saucepan and add the onion, red pepper, jalapeño and mushrooms. Cook until softened, about 6 minutes. Add the diced tomatoes and mix well. Season with salt and pepper and add sugar, mix. Bring to a boil and then simmer for 10-12 minutes, until the onions are tender and the sauce has thickened.
Once the pork chops are ready, let them rest for 5 minutes. Plate them, pour any liquid remaining in the baking sheet onto the sauce, and mix well. Spoon the sauce onto the pork chops and serve.
- 5 lb bone-in chicken pieces (or equivalent boneless chicken)
- sea salt & black pepper
- 3 Tbsp. olive oil
- 1 head of garlic, halved horizontally
- 1 tsp. dried thyme
- 2 Tbsp. sherry vinegar
- 2 Tbsp. soy sauce
- 3 Tbsp. honey
- 1/4 cup hot water
- 1 lemon, finely sliced
Salt and pepper the chicken. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and garlic and sprinkle with thyme. Brown the chicken on both sides.
Add the sherry vinegar and boil until reduced by half. Add the soy sauce and honey and shake the pan to mix. Add the hot water and lemon slices. Mix well. If using bone-in chicken, cover the pan and cook until the chicken is almost done (half an hour or so). Then uncover and boil the liquid until syrupy. If using boneless chicken, cook uncovered until the chicken is done and the liquid is syrupy, around 10 minutes, turning once.
- 4 large ripe bananas
- 1/2 cup brown sugar
- 3 Tbsp unsalted butter
- 2 1/4 cups whipping cream
- squeeze of lemon juice
- 1 oz semisweet chocolate
Place the bananas in the freezer for 1-2 hours, if possible. When they are ready, peel and chop them.
Meanwhile, make the butterscoth sauce by putting the sugar, butter and 2/3 cup of whipping cream in a small heavy pot and cooking it over medium heat until the sugar is dissolved and the butter is melted, stirring constantly. Let it bubble for a couple of minutes, still stirring, and then remove from the heat and let the sauce cool down completely.
Put the bananas, the lemon juice and the remaining whipping cream in a blender bowl. Blend until smooth and creamy.
To assemble, spoon some butterscotch along the sides of 4 glasses or serving bowls. Pour in the banana mousse and top with some more butterscotch. Grate some chocolate on top of each bowl and serve.