Serve it with our Port Cranberry Sauce and Herb and Garlic Mashed Potatoes.
Vegetarian Thanksgiving Recipes
I often hear from my vegetarian friends that despite turkey being the main attraction of the Thanksgiving and Christmas table, they love the holiday food! And I get it. When else do we get to enjoy such an array of magnificent side dishes. Homemade and made entirely from scratch Green Bean Casserole and Herb and Garlic Mashed Potatoes are just a few of my personal favourites! What my friends are saying is that they skip the turkey and enjoy the vegetarian sides. I am not sure about you but it doesn’t seem fair to me. So I set out to create a show stopping vegetarian main dish to delight my veggie readers and friends.
Mushroom Wellington
I am very excited and quite proud to introduce this fabulous vegetarian dish. Made from three types of mushrooms, green lentils, roasted chestnuts, mixed nuts and Parmesan cheese, this Wellington is truly glorious. Our mushroom loving family and our next door neighbours enjoyed it on several occasions. Yes, I tested this recipe a few times to get to this perfection. I am no stranger to a Wellington. My ground beef Wellington is a well loved recipe in our house and is highly favoured by our readers. And Vegetarian Lentil and Butternut Squash Wellington has plenty of fans! Our Salmon Wellington aka Salmon en Croute is an elegant dish that will make any dinner feel special. Making a vegetarian version seemed like the right way to go.
How to Make It
The filling for this dish is no different from a mushroom loaf. The only difference is you wrap it in prepared puff pastry and bake. This way a humble looking loaf transforms into a stunning main dish, which is fit for your festive table. What makes it a great holiday dish is the preparation method requires chilling before baking. You can make the filling the night before, then wrap it in puff pastry and bake on the day of the celebration. Stress free cooking indeed! To make the savoury filling I combined the chestnut aka cremini, portobello and porcini mushrooms for maximum flavour. I roasted the first two with a head of garlic and thyme. Then I reconstituted dried porcini mushrooms and added them to the mix as well. Other ingredients, that went into the filling, had two purposes
Serving suggestions
We highly recommend serving this vegetarian Wellington with our Port Cranberry Sauce. The sweet and tart taste of the sauce bring a perfect balance to the deep and earthy flavour of the mushrooms. They are a match made in heaven! You can also half this recipe and make this Mushroom Wellington into small individual bakes if you have only a couple of vegetarians at the table. Or make the full version and serve slices of this delicious Wellington as a side dish to your meat loving friends and family. We are sure there won’t be any leftovers!
More Vegetarian Holiday Dishes
Sweet Potato and Swede (Rutabaga) Mash Roasted Carrots with Garlic Lemon Tahini Sauce Balsamic Glazed Beets with Goat Cheese and Mint Festive Red Cabbage Slaw
