Vegetarian Wellington with Mushrooms and Buckwheat
A British dish served during the holidays, chic Beef Wellington is reinvented as a vegetarian mushroom flaky pie. Whether you want to offer a meatless option to your guests or a crusty dish other than meat pie, this recipe will impress with its generous stuffing, golden flakiness and refined sauce.
Ingredients
- 1 lb (450 g) white mushrooms
- 3 tbsp unsalted butter (see note)
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 3 thyme sprigs (optional)
- 1/2 cup (100 g) white buckwheat groats, rinsed and drained
- 1/2 cup (125 ml) dry white wine
- 2 1/2 cups (625 ml) mushroom broth
- 1/4 cup (20 g) panko breadcrumbs
- 2 tbsp flat-leaf parsley, finely chopped
- 2 to 4 large red Swiss chard leaves, stems removed and cut into small dice
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, thinly sliced
- 1/3 cup (75 ml) ice water
- 1 egg, lightly beaten (see note)
- 1 package (12 g) dried morel mushrooms
- 1 1/2 cups (375 ml) hot water
- 2 shallots, finely chopped
- 2 thyme sprigs (optional)
- 3 tbsp unsalted butter
- 1/4 cup (60 ml) dry white wine
- 1 1/2 cups (375 ml) mushroom broth
- 2 tbsp light toasted flour
Instructions
- In a food processor, finely chop the white mushrooms.
- In a large non-stick skillet over medium-high heat, cook the mushrooms in the butter for 10 minutes or until the liquid released from the mushrooms has completely evaporated and they are starting to brown. Add more butter as needed. Season with salt and pepper. Add the shallots, garlic and thyme. Cook for another 2 minutes while stirring. Add the buckwheat and mix well. Deglaze with the wine and let reduce until almost dry. Add the broth and bring to a boil. Simmer for 20 minutes, stirring a few times, until the broth is completely evaporated and the buckwheat is tender. Remove and compost the thyme sprigs. Adjust the seasoning.
- Transfer the filling into a bowl. Add the breadcrumbs and parsley. Mix well and let cool. Cover and refrigerate for 1 hour.
- Meanwhile, in a large pot of salted boiling water, blanch the Swiss chard leaves until tender, about 1 minute. Gently remove from the pot with kitchen tongs or a slotted spoon. Plunge into a bowl of cold water. In the same pot, blanch the chard stems for 1 minute. Drain. Plunge into the bowl of cold water. Drain the chard. Dry the leaves and stems well with a clean dishcloth. Place on a plate. Cover and refrigerate.
A British dish served during the holidays, chic Beef Wellington is reinvented as a vegetarian mushroom flaky pie. Whether you want to offer a meatless option to your guests or a crusty dish other than meat pie, this recipe will impress with its generous stuffing, golden flakiness and refined sauce.