Portobello wellington

Drawing inspiration from a recipe created by Alexa Weibel and published by New York Times Cooking, this Portobello Wellington with red wine reduction sauce is an impressive vegetarian delight.

Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, then seasoned with red wine reduction sauce for an added layer of flavor and bolstered with pecans for texture. 

Wines that pair exceedingly well with this Wellington include the 2017 Cabernet Sauvignon made by our friends and neighbors at Vista del Mirador Winery, and Lost Arrow’s own 2017 Shenandoah Pinot Noir. Click HERE to lean more.

The rich mushroom filling is vegan, and the entire dish can easily be made vegan by swapping in vegan puff pastry, a butter substitute in the wine reduction sauce and caramelized onions, and an egg substitute for brushing the puff pastry.

The mushrooms and onions can be prepared in advance, refrigerated, and then assembled with the crust the day you plan to bake and serve it. The wine reduction sauce can also be prepared ahead of time, or while the Wellington bakes. The reduction can also be substituted with cranberry sauce for a touch of tangy sweetness.

This recipe serves 4. Preparation is somewhat complex and can take up to 3 hours. But, click HERE for step-by-step instructions carefully edited to help reduce time through organization and advance preparation.

Bona petite!