Forbes and I utilized our weekend retreat in the mountains to test some holiday recipes. I have been utilizing Pinterest to collect all of my holiday meal ideas and this one was the first to hit the pan…so to speak.
I struggle each year coming up with a decadent main dish to substitute for turkey in the middle of my Thanksgiving table. Usually, we forgo a “main dish” and opt for an array of sides, but when hosting a holiday meal for guests, that might not go over so well. Then we find ourselves in the grocery store chucking out high dollars for the Tofurky or Field Roast brand main dishes. Those suckers are not cheap!
Remembering back to last year, we enjoyed a Field Roast loaf that was wrapped in puff pastry and I was in heaven. That was inspiration enough for this dish.
Are you searching for a vegan main dish for your upcoming holiday feast? Search no further, this decadent dish will insure no one is missing the turkey on Thanksgiving Day!
Mushroom WellingtonCourse: Recipe
4 large portabello mushrooms, stalks trimmed and cleaned, sliced
1 onion, peeled and chopped
2 tablespoons of olive oil
2 tablespoons of butter
2 tablespoons red wine, optional
3 cups baby spinach
1 sheet of frozen puff pastry, partially thawed
1 teaspoon salt
1 teaspoon pepper (more to taste)
- In large pan, heat 2 tablespoons olive oil over medium heat. Add in onions and cook until tender. Continue cooking 15-20 minutes, allowing the onions to stick to the pan, and then gently releasing every few minutes with a spatula. Onions will become browned and caramelized and very tender.
- Remove onions from pan and allow to cool while you wilt the spinach. Using the same pan, add the spinach and 1 or 2 tablespoons water. Cook 3-5 minutes until spinach is soft and wilted. Salt and pepper as desired.
- Remove spinach from the pan and now using same pan heat 2 tablespoons butter until melted and frothy. Add sliced portobella mushrooms and cook 10 minutes until tender. After the first 5 minutes of cooking in butter, add a splash of red wine if desired and continue to cook mushrooms. Add salt and pepper and remove from heat.
- On flat surface, spread out puff pastry and layer the onions, spinach and mushrooms in center of crust. Fold each side toward the middle, overlapping at the top. Pinch the ends of the crust tightly shut and flip onto an ungreased baking sheet so the seam is facing down. Slice two lines in top of pastry to allow steam to escape.
- Bake in a 400* oven for 30-35 minutes, or until crust is golden brown.