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mushroom Wellingtons
I'm on a mushrooms kick. I made individual mushroom Wellingtons for dinner last night, along with some fancy sides and dessert.
Mushroom Wellington
6oz mixed mushrooms* diced
1 small shallot, minced
1 Tbsp butter
a splash each of soy sauce and red wine
a dash each of salt, pepper, savory and thyme
a slab of tempeh, but it wasn't very good, next time I'd replace it with grilled slices of portobello mushrooms
1 sheet of puff pastry, thawed
1 egg, beaten
Pre-heat the oven to 425°F.
Melt the butter in a pan and add the mushrooms, shallot, wine, soy sauce and seasonings and cook on med for a few minutes until tender.
Spread out the puff pastry and cut it in half diagonally. (next time, I'd roll it a bit thinner first so it's easier to deal with)
Spoon about a quarter of mushroom mixture onto the middle of each puff pastry triangle and place the tempeh or portobello slices on top. Spoon the remaining mushroom mixture over whatever's in the middle.
Fold the ends of the puff pastry over the top and squish them together to seal it, making two round-ish Wellingtons.
Brush the Wellingtons with beaten egg.
Place on a baking sheet and bake at 425° for 20-25 minutes, until golden brown.
Rest for 5-10 minutes and serve with fancy side dishes.
*I got a box of mixed 'shrooms grown by a local farm: wood oyster, shiitake and... a spongy white one that I don't know what it was. Morrel, possibly? Are those white when they're not dried?
I did some fancy sides to go with it: lemony asparagus and fingerling potatoes.
For the potatoes, I boiled them for 15 minutes first then coated them with butter, salt & pepper and baked them along with the Wellingtons, at 425 (well, 400 really because I have a convection oven) for 20 minutes.
Near the end of the baking, I took some asparagus, chopped off the whitish ends and boiled them for just a minute. Then I placed them on a baking sheet and coated them with a little olive oil, lemon juice, salt & pepper. After the Wellingtons/potatoes were done, I moved the rack up and turned the oven to Broil and broiled the asparagus for about 3 minutes.
Then for dessert, I did kind of quick & easy crepes suzette, which I failed to set on fire. I did the usual simple crepe recipe:
1 egg
1/2 cup milk
1/3 cup flour
little pinch of salt
1Tbsp butter
2 tsp sugar (or omit this if you want to make savory crepes)
Put them all in a blender and blend until smooth. The recipe I have says to chill the batter for 1 hour but I've never done this and they're fine.
Heat a frying pan over med heat until it's pretty hot then pour half of the batter in so it spreads out thinly.
Cook for about 2 minutes until it's semi-solid then flip it over, probably with the aid of a spatula. Sometimes I'm brave enough to just flip it in the pan, and sometimes this works but sometimes it folds itself in half and gets all messy. Anyway. Cook the other side too, until it's done.
Then I poured some Triple Sec over it, still in the pan, and tried to flambé it but it wouldn't ignite. Triple Sec is only about 15% alcohol, I guess that didn't help. And maybe the pan wasn't hot enough to evaporate the alcohol. So I took the now slightly soggy crepe out, put it on a plate, and spread some marmalade on it then rolled it up. Crepes suzette, kind of!
Mushroom Wellington
6oz mixed mushrooms* diced
1 small shallot, minced
1 Tbsp butter
a splash each of soy sauce and red wine
a dash each of salt, pepper, savory and thyme
a slab of tempeh, but it wasn't very good, next time I'd replace it with grilled slices of portobello mushrooms
1 sheet of puff pastry, thawed
1 egg, beaten
Pre-heat the oven to 425°F.
Melt the butter in a pan and add the mushrooms, shallot, wine, soy sauce and seasonings and cook on med for a few minutes until tender.
Spread out the puff pastry and cut it in half diagonally. (next time, I'd roll it a bit thinner first so it's easier to deal with)
Spoon about a quarter of mushroom mixture onto the middle of each puff pastry triangle and place the tempeh or portobello slices on top. Spoon the remaining mushroom mixture over whatever's in the middle.
Fold the ends of the puff pastry over the top and squish them together to seal it, making two round-ish Wellingtons.
Brush the Wellingtons with beaten egg.
Place on a baking sheet and bake at 425° for 20-25 minutes, until golden brown.
Rest for 5-10 minutes and serve with fancy side dishes.
*I got a box of mixed 'shrooms grown by a local farm: wood oyster, shiitake and... a spongy white one that I don't know what it was. Morrel, possibly? Are those white when they're not dried?
I did some fancy sides to go with it: lemony asparagus and fingerling potatoes.
For the potatoes, I boiled them for 15 minutes first then coated them with butter, salt & pepper and baked them along with the Wellingtons, at 425 (well, 400 really because I have a convection oven) for 20 minutes.
Near the end of the baking, I took some asparagus, chopped off the whitish ends and boiled them for just a minute. Then I placed them on a baking sheet and coated them with a little olive oil, lemon juice, salt & pepper. After the Wellingtons/potatoes were done, I moved the rack up and turned the oven to Broil and broiled the asparagus for about 3 minutes.
Then for dessert, I did kind of quick & easy crepes suzette, which I failed to set on fire. I did the usual simple crepe recipe:
1 egg
1/2 cup milk
1/3 cup flour
little pinch of salt
1Tbsp butter
2 tsp sugar (or omit this if you want to make savory crepes)
Put them all in a blender and blend until smooth. The recipe I have says to chill the batter for 1 hour but I've never done this and they're fine.
Heat a frying pan over med heat until it's pretty hot then pour half of the batter in so it spreads out thinly.
Cook for about 2 minutes until it's semi-solid then flip it over, probably with the aid of a spatula. Sometimes I'm brave enough to just flip it in the pan, and sometimes this works but sometimes it folds itself in half and gets all messy. Anyway. Cook the other side too, until it's done.
Then I poured some Triple Sec over it, still in the pan, and tried to flambé it but it wouldn't ignite. Triple Sec is only about 15% alcohol, I guess that didn't help. And maybe the pan wasn't hot enough to evaporate the alcohol. So I took the now slightly soggy crepe out, put it on a plate, and spread some marmalade on it then rolled it up. Crepes suzette, kind of!