RECIPE: Wild Mushroom & Butternut Squash Wellington from Newport Cooks – News – The Newport Daily News

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The Wild Mushroom and Butternut Squash Wellington, submitted by Mary Weaver of Newport Cooks, can be used in place of a turkey for a festive plant-based Thanksgiving, or any holiday or special meal. The porcini mushrooms give it just the right amount of umami to provide a rich “meaty” flavor. Serves 6 – 8

Ingredients
1 medium butternut squash (~1 1/4 lb), peeled, seeded (See Factbox)

1/3 cup dried porcini mushrooms (rehydrated in 2 cups boiling water)

4 Tbs olive oil, butter or ghee

2+ lbs mushrooms, rough chopped ~1/2” (Shitake, Maitake, King Trumpet, Oyster, Portobello, etc.)

1 medium onion, diced

2 shallots, diced

4-6 garlic cloves, minced

1 Tbs rosemary (sage or thyme), chopped and more for garnish

2 Tbs Italian parsley, rough chopped

1 tsp salt

1/3 cup red wine, sherry or marsala

1 cup pecans, toasted & chopped

1/2 tsp pepper

2 tsp truffle oil

2 tsp balsamic vinegar

1 cup gruyere, pecorino or goat cheese, shredded or crumbled

1 egg + 1 Tbs water, for egg wash

2 sheets puff pastry, thawed

Directions

Put dried porcini mushrooms in 2 cups boiling water and let sit for 45 minutes. When cooled, rough chop mushrooms. (Save rich mushroom broth for making soup or risotto!)

Heat oven to 400°F and line a large baking sheet with parchment paper.

Dry roast peeled, seeded butternut squash for 25 minutes. When cooled, cut into 1/2” thick slabs.

In a very large skillet over medium to medium high heat, add oil and sauté onions and shallots until transparent.

Add garlic and cook about a minute. Add all mushrooms and sauté until they release their moisture and are almost dry.

Deglaze pan with wine and cook down until dry. Add salt, rosemary and parsley until mixed.

Remove from heat and set aside to cool. You can make this a day ahead of time and refrigerate.

When cooled, mix in pecans, truffle oil, pepper, balsamic vinegar and cheese.

Whisk egg and water in a small bowl and set aside for egg wash.

On a sheet pan lined with parchment paper, unwrap puff pastry. Work with one piece of pastry at a time. Unfold pastry on sheet pan.

Place slabs of butternut squash in a row, in the center fold of the pastry, leaving about 1” on either side (to seal pastry at the end).

On top of the butternut squash spoon mushroom filling until it’s about 1” high.

Fold over each side of the puff pastry to cover the filling and seal shut with egg wash. Turn over so seam is on the bottom of the baking sheet. Seal ends with egg wash and pinch shut.

Cut designs into puff pastry with a sharp paring knife and brush liberally with egg wash.

Bake 35 minutes until deeply golden brown and flaky. Check after 25 minutes and turn if browning unevenly. Allow to rest about 15 minutes. Garnish with sprigs of rosemary. Serve warm or at room
temperature.

To check out upcoming classes at Newport Cooks, from Knife Skills to Holiday Baking Around the World, visit newportcooks.com.

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