Portobello Wellington

• Produce

  • 6 cloves Garlic
  • 1 bunch Greens
  • 1 oz Mushrooms, dried
  • 1 tbsp Oregano, dried
  • 6 Portobello caps
  • 2 tbsp Sage
  • 2 Shallot
  • 4 Sweet potatoes
  • 1 small bunch Thyme

• Canned Goods

  • 1 qt Vegetable stock

• Condiments

  • 1 tbsp Harissa
  • 1/4 cup Tamari

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 sheet Puff pastry dough
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 cup Cashews
  • 2 cups Pecans

• Dairy

  • 1 cup Cashew milk

• Liquids

  • 2 cups Water

• Other

  • 2 Tablespoons evoo

Found on rachelcarr.com

Description

Ingredients

• 6 Portobello caps, marinated in olive oil, garlic,
• 4 cloves Garlic
• 2 Tablespoons chopped sage
• 1 shallot
• 1 Tablespoon dried oregano
• 2 cups pecans
• 2 Tablespoons evoo
• 1 Tablespoon harissa
• Salt and Pepper to taste
• 1 teaspoon smoked paprika
• 1 sheet puff pastry dough
• 4 sweet potatoes
• 1 cup cashew milk (see recipe below)
• 1 cup soaked cashews
• 2 cups water
• 1 quart vegetable stock,
• 1 oz. dried mushrooms
• 1 small bunch thyme
• ¼ cup tamari
• Salt and pepper to taste
• olive oil
• 1 shallot
• 2 cloves garlic
• 1 bunch greens, such as chard or kale

Directions

• Simmer for 30 minutes and strain through cheesecloth. Season with salt to taste
• Saute greens and shallots in olive oil and wilt with a little mushroom jus. Garnish finished dish with truffle oil
• Roast sweet potatoes at 350, for about 45 minutes to an hour, covered. Allow to cool slightly and remove the skins. In a mixer or food processor (or by hand) mash until smooth with the cashew milk and salt.
• Grill portobellos until tender or roast 5 Minutes
• Pulse shallots garlic and sage in the food processor, remove and add the nuts and process till crumbly. Mix everything by hand in a mixing bowl.
• Thaw 1 sheet of frozen vegan puff pastry.
• Lay down 3 mushroom caps in a row, top with filling in a line and cover with three more mushrooms, and roll into a log.
• Bake at 350 degrees for 25-30 minutes and the puff pastry is golden. Allow to cool 10 min. and slice.
• To serve, add a small amount of the mushroom jus (recipe page 16) to a bowl, a dollop of the sweet potatoes and a serving of sauteed greens. Top with a slice of the wellington.