Vegetarian Wellington with Mushrooms and Buckwheat

Vegetarian Wellington with Mushrooms and Buckwheat

  • Preparation 1 h 15 min
  • Cooking 1 h 30 min
  • Soaking 20 min
  • Cooling 2 h
  • Makes 6 to 8 servings
  • Freezes Yes

A British dish served during the holidays, chic Beef Wellington is reinvented as a vegetarian mushroom flaky pie. Whether you want to offer a meatless option to your guests or a crusty dish other than meat pie, this recipe will impress with its generous stuffing, golden flakiness and refined sauce.

  • Vegetarian
  • Nut-free
  • Lactose-free

Categories

Ingredients

  • Filling

  • Flaky Shortcrust Pastry

  • Egg Wash

  • Sauce

Preparation

  • Filling

  • Flaky Shortcrust Pastry

  • Assembly

  • Sauce

Note from Ricardo

For a dairy-free version of this recipe, the butter can be replaced with solid plant-based butter, which is available in most supermarkets in the refrigerator.

For a vegan version of the egg wash, the egg can be replaced with a mixture of 1 tsp (5 ml) water and 1 tsp (5 ml) maple syrup.

Once the Wellington has been assembled, it can be refrigerated and baked the following day. The sauce can also be prepared the day before serving. Once cooked, the Wellington can be frozen. Simply thaw for 8 hours or overnight in the refrigerator and then reheat in an oven preheated to 400°F (200°C) for 30 to 40 minutes or until warmed through.

Personal Note

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