Vegetarian Wellington is an outstanding, flavorful way to serve a great appetizer or main course to your guests. Great for entertaining.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 8 to 10
- 6 to 8 large Portabella mushrooms, sliced in half laterally
- 1 tomato, sliced
- 1 large zucchini, sliced rounds
- 1 large yellow squash, sliced rounds
- 2 fire roasted yellow peppers, seeded
- 1 small eggplant, sliced rounds
- 8 ounces goat cheese
- 8 to 10 sheets puff pastry (5x5-inches, depending on the size of mushrooms)
- 1/2 Cup garlic
- 1/4 Cup shallots
- 1/2 Cup Madeira wine
- 2 red peppers
- 1 Tablespoon crushed garlic
- 1 red jalapeño pepper, seeded and diced
- 2 plum tomatoes, seeded and diced
- 1 Cup vegetable stock
- 1/2 Cup white wine
- 4 to 6 basil leaves, chiffonade
- salt, to taste
- pepper, to taste
- Preheat oven to 375 degrees F.
- Grill all vegetables. Lay all the vegetables on paper towel to absorb liquids and allow them to cool completely. Peel mushroom stems and sauté with Madeira, garlic and shallots. Puree and cool.
- Slice mushrooms in half to create two thin whole mushrooms. Layer with one or two pieces of each vegetable, chevre and Duxelles (pureed stems). Top with the other half of the mushroom. Wrap it in a puff pastry sheet leaving no holes in pastry and bake 10 to 15 minutes or until golden brown.
- Make the sauce. Char the peppers over a flame and place in a bowl. Cover tightly with plastic for five minutes. Remove plastic and strip the charred skin off the peppers and dice the pepper flesh.
- In a sauté pan with a small amount of olive oil, sauté the garlic until it just begins to turn golden. Add the peppers and diced tomato and sauté for one to two minutes. Deglaze with the white wine and allow it to reduce by half then add the vegetable stock and reduce the total volume by one quarter. Remove from heat and add basil and puree until smooth. Check seasoning and strain if necessary.