Vegetarian version of Wellington roll with carrot and cream the sauce.
As an echo of Wellington’s celebrated festive dish, we invented vegetarian roll of vegetables. Its components are dyuksel (paste from finely chopped mushrooms, shallots and herbs, cooked in butter), and here all the ingredients accounted for. Roll under the crust of dough, satisfies the most sophisticated taste, it can be served with bright carrot sauce. And all together it will be not so much high-calorie as traditional Wellington that allow you to add more dishes to the menu. But the pitch will also surprise guests.
Nutrition value of one serving: (total 6) Calories 200, total fat one 2 g., saturated fats g., proteins 6 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Wellington
- 4 large Portobello mushrooms
- 250 gr shiitake mushrooms, remove legs, caps thinly slice
- 1 sheet of frozen puff pastry, thaw
- 2 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Unsalted butter
- 1 shallot, finely chopped
- Coarse salt and ground black pepper
- 2 tsp fresh thyme leaves (from 2 large branches)
- 1/2 tbsp. dry white wine
- 2 tbsp. l breadcrumbs
- Flour for work
- 2 tsp Dijon mustard
- 1 large egg, beat
- Sea salt
Carrot Cream Sauce
- 3 medium carrots, diced
- 2 cloves of garlic, crush
- 1 bay leaf
- Coarse salt
- 30 gr cream cheese
- 1 tsp red wine vinegar
Salad
- 1 head of freeze salad, tear washed and dried leaves on pieces
- 1 tsp olive oil
- 1 tsp red wine vinegar
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: Portobello mushrooms, Shiitake mushrooms, carrots, cream cheese, frisse salad, white wine, wine vinegar, breadcrumbs, Dijon mustard, bay leaf, thyme
Recipe preparation:
- For Wellington: remove the legs and clean the partitions Portobello mushrooms. Cut the hats in half, then cut 0.5 see. Heat the vegetable and butter in a large frying pan on medium heat. Sauté shallots, stirring frequently, until soft, 2 – 3 min. Add mushrooms, 1/4 tsp. salt and some ground pepper, and cook, stirring frequently, until the mushrooms begin soften, about 4 min. Add shiitake, thyme, 1/4 tsp. salt and ground pepper, and cook, stirring often, until soft, about 3 min Pour in white wine, bring to a boil and mix until then, until most of the liquid evaporates, 2 – 3 min. Take off fire and cool completely. Stir 1 tbsp. l breading crackers. Try and adjust the salt to taste.
- Place the baking sheet in the center of the oven and heat the cabinet to 200 ° C.
- Roll out puff pastry on a piece of parchment paper, sprinkled with flour, in a square measuring 32 cm. Lubricate with mustard and sprinkle the remaining 1 tbsp. l breadcrumbs. Distribute mushroom filling, without going to the edges on the sides, cover the bottom piece, then form a log about 7 cm wide. Make sure that the filling did not fall out. Press the edges with a fork. Log length should be about 30 cm. Take the edges of the parchment and transfer Wellington on a baking sheet. Grease the egg with plenty. Cut out a pattern on the entire surface of the log; sprinkle with sea salt and pepper.
- Bake until golden brown, 40 – 45 minutes. Leave for a while.
- Make carrot sauce while Wellington is baked: in a small saucepan, bring to a boil 2 tbsp. water, carrots, garlic, bay leaf and 1/2 tsp. salt. Cook until carrots will not become soft, 10 – 12 minutes. Take out and discard the laurel leaf, and pour the mixture into a blender. Blend until smooth. Add cream cheese cream, wine vinegar and 1/2 tsp. salt, and beat until homogeneous state. The sauce can be prepared in advance, in 1 day, cool and keep in the refrigerator, and before serving to warm. Pour the sauce into portioned gravy boats. using a blender, let the hot sauce cool for 5 min., then fill the cup only halfway. Cover with a lid but Do not close so that there is no pressure. Top with kitchen with a towel, and including in the “pulse” mode, mix until homogeneity.
- For the salad: toss the frize salad and mix with oil and wine vinegar, a pinch of salt and ground pepper. Wellington on a serving platter and spread out the salad. Chop the roll into 6 equal slices, and serve with salad and carrot the sauce.
