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Guest Blogging Fridays: ML’s Vegetable Wellington

April 1, 2011

ML and I went to college together, but it was the years since that we became extremely close. Living for several years in the same building, we lived practically as roommates, which AAM was forced to accept when he moved in to the apartment. Although she isn’t a vegetarian, she is definitely a veg supporter, and the majority of the times I eat with her she goes veg. Thanks for the Guest Post ML!

From ML: Over the past year I’ve made a few dishes courtesy of the New York Times’ Dining and Wine section.  For Valentine’s Day this year, we made a butternut squash and mushroom wellington.  It was delicious! What isn’t good when you wrap it up in a puff pastry?

Vegetable Wellington

Ingredients:

  • 4 Tbl butter
  • 1 small butternut squash (1 ¼ lb), peeled, seeded, cut into ½ inch cubes. (Suggestion: look for a container of squash already peeled/seeded/cut in the produce section of your local grocery store.)
  • 1 tsp maple syrup
  • ½ tsp chopped fresh thyme
  • 1/8 tsp smoked sweet paprika or regular paprika is fine
  • ½ tsp kosher salt
  • 2 garlic cloves, finely chopped
  • 1 large shallot, finely chopped
  • ¾ lb cremini mushrooms, trimmed and chopped
  • 1/3 cup dry white wine
  • ¼ tsp ground black pepper
  • 2 Tbl chopped parsley
  • 1 (14-16 ox) puff pastry sheet package
  • 1 cup crumbled goat cheese
  • 1 egg whisked with ½ tsp water
  • Some flour for when you lay out the pastry.

Start by pre-heating your oven to 400 degrees. In a large skillet melt 2Tbl butter over high heat.  Add just enough squash to cover bottom of skillet and cook for 4 min. Stir and continue to cook for 10 min until squash is golden. Then stir in the maple syrup, thyme, paprika and ¼ tsp salt. Cook for another minute and then put mixture in a bowl.

Turn down the heat to medium, melt the remaining 2Tbl butter in the skillet. Cook the chopped garlic and shallot for 1-2 min.  Add the mushrooms and ¼ tsp salt. Cook for 10 min until mushrooms are soft and juices evaporate. Stir in the white wine and cook for another 5 min until liquid is gone. Stir in the pepper and parsley. Remove from heat.

Take some flour and lightly cover a clean surface (your counter top will do).  Unwrap the puff pastry and cut into two 5 by 15 inch rectangles.

Spread the mushrooms on each pastry first, leaving a border – about ¼ to ½ inch. (Remember you’ll have to fold the sides up at the end.) Then add the crumbled cheese on top. When you go to add the squash next, put a few pieces in a straight line (so it won’t cover all the mushroom/cheese mixture). You may end up with leftover squash pieces.

Brush the borders with the egg wash and fold up the long sides to meet in the middle.  Pinch them together to seal and then pinch the ends.  Turn them over so the seam faces down and place on a lightly sprayed baking sheet. Brush the tops with egg wash and bake for 30 min, until golden brown.

Cool for 10 min, then slice and enjoy!!

 

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