KRISTINA RIHANOFF’S

VEGAN PORTOBELLO WELLINGTON

INGREDIENTS

● 2 cups baby spinach

● 3 1/2 oz shiitake mushrooms

● 1 cup white button mushrooms

● 3 shallots, peeled & chopped

● 3 garlic cloves, peeled & chopped

● 2 sprigs fresh tarragon, stemmed

● 3tsp vegan butter

● 1 3/4 cups low-sodium veg stock

● 2 pinches of ground black pepper

● 4 portobello mushrooms

● 1 sheet vegan puff pastry

● 1/2 cup red wine

● 2tbsp date syrup

METHOD

To make the duxelles:

1. Add spinach, shiitake, white button mushrooms, shallots, garlic and tarragon to a food processor and pulse until finely chopped.

2. Add 2 tsp vegan butter to a large sauté pan and set over a medium heat. Add the mushroom mixture and 1/ cup vegetable 4 stock and sauté for 10 mins until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool. To make the portobello mushrooms:

1. Gently scrape gills from portobello mushrooms with a spoon. Place mushrooms on a baking tray lined with parchment paper. Bake in preheated oven (190°C/375°F/gas 5) for 10 mins, then set aside.

2. Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom).

3. Cut pastry sheet into four equal parts. Place a mushroom in the centre of each pastry sheet, cavity-side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on a baking tray lined with parchment paper.

4. Bake mushrooms in the oven until pastry is golden-brown, for 20-25 mins.

To make the red wine sauce:

1. Preheat oven to 200°C/400°F/gas 6.

2. Combine 1/ cup red wine and 1 cup

2 vegetable stock in a small saucepan.

Simmer uncovered for 20 mins, then stir in 1tbsp date syrup and set aside.

Reheat on low right before serving and drizzle over wellingtons.