Vegetarian Wellington Steak Is Top Brand In British Cuisine

Vegetarian Wellington Steak Is Definitely The Top Brand In British Cuisine, in the words of the famous British chef Gordon Ramsay-the staple food in British cuisine.

His favorite dish is Wellington steak, and he wants to make it the last dish in his life. In his original Wellington steak recipe, he wraps the beef slices in ham, wraps it in the dough, and grills it, finally showing slightly pink meat in the middle.

Our version uses porter mushrooms and dried shiitake mushrooms as the filling, which brings a rich aroma to this dish.

We also used leeks, spinach, and French whipped cream to make it sticky to prevent the filling from flowing out.

The puff pastry used to wrap the filling can be made from scratch or purchased ready-made (this recipe uses ready-made), which is more convenient. We guarantee that the final product is still quite delicious and can surprise you.

“This festive meal reproduces the conventional Wellington steak, the usage of porter mushrooms and shiitake mushrooms as meat-like elements to enhance the vegetarian Wellington steak”

Difficulty 💪

• 40 minutes to prepare
• 30 minutes baking time
• 20 minutes standing time

Ingredients

• Number of people: 4

• 50 g dried shiitake mushrooms

• 150 gleeks

• 4 Porter Mushrooms

• 2 cloves garlic

• 3 tbsp butter

• 1½ tbsp balsamic vinegar

• 1 tbsp lemon juice

• 300 g spinach (frozen)

• 65 g French whipped cream

• 5 sprigs thyme

• 2 slices puff pastry

• 1 egg

• Water (hot)

• Salt

• Black pepper

Utensils
Heat-resistant bowl, cutting board, knife, pan, rubber spatula bowl (large), mixer, shallow baking tray, baking paper, whisk bowl (small), baking brush

Nutrition per serving

Cooking steps 1/4

• 50 g dried shiitake mushrooms 150 g leeks 4 port mushrooms 2 cloves garlic water (hot)
• Heat-resistant bowl chopping board knife

Put the dried shiitake mushrooms in a heat-resistant bowl, pour in enough hot water, soak the shiitake mushrooms, and soak for about 20 minutes. Shred the leek. Dice porter mushrooms.

Drain the mushrooms and dice. Peel the garlic and mince.

Cooking step 2/4

• 3 tablespoons butter 1½ tablespoons balsamic vinegar 1 tablespoon lemon juice salt black pepper
• Pan rubber spatula

Put 1/3 of the batter in the pan and fry the Porte mushrooms over medium heat. When Porte mushrooms are brown, add shiitake mushrooms, leeks, and garlic.

Fry until the leeks become transparent, about 8 minutes. Add balsamic vinegar, let it pick up the juice, and season with salt and pepper. Remove the pot from the heat, pour the lemon juice, set aside, and let it cool.

Cooking step 3/4

• 300 g spinach (frozen) 65 g French whipped cream 5 sprigs thyme salt black pepper
• Bowl (large) blender

Combine the cooled mushrooms with spinach, thyme leaves, and French whipped cream that have been thawed and drained in a bowl. Taste and season with salt and pepper.

Dig half of the mixture into the blender. Whisk until smooth, if necessary, pour some water to make it smooth. Pour the whipped ingredients back into the bowl and mix well. Let it cool completely.

Cooking steps 4/4

• 2 slices puff pastry 1 egg
• Shallow baking tray baking paper whisk bowl (small) baking brush

Preheat the oven to 180°. Put a piece of puff pastry on the baking sheet with baking paper. Place the filling in the center of the pastry, leaving a space of 2-3 cm on the edge.

Change another slice of puff pastry to the filling. Use your hands or a fork to compact the edge gaps. Beat the eggs in a small bowl and brush the pastry with egg wash.

Put it in the preheated oven and bake until the skin is golden about 30 minutes. Slice and enjoy!