The recipe may be a little complicated, but it is the most popular vegetarian dish in my restaurant.
Portobello Wellington with Miso cream broth, serve 4
Ingredients:
1 pack Philo Pastry, thawed
8 medium size Portobello mushroom, stem removed
250g Spinach
3 large Red Peppers, roasted and skin removed
1 cup of Quinoa, can be replaced by Lentils, wild rice or barley
1 shallot, finely chopped
1 stalk Thyme, or 1/8 tsp dried thyme
1 L mushroom stock, made from mushroom stem, shallot, thyme and bay leave
1/2 cup cream
1 clove garlic
Olive Oil
Salt and Pepper
Miso cream broth:
1 tbsp Miso
1/2 cup Whipping Cream
1-1/2 cup muchroom stock
1 br scallion, finely chopped
Methods:
1. Line a baking tray with parchment paper, place portobello caps on the tray and drizzle with olive oil and pinch of salt and pepper. Place in a preheated 350F (175C) oven and roast for 10 minutes or until soften. When done, remove and set aside.
2. To roast red pepper, repeat (1) by rubbing the whole red pepper with olive oil and roast in oven until the surface of the red pepper is darkened. Remove from the oven and cool with foil cover on top. When they are cool enough to handle, the darken skin can be easily remove by fingers, cut them in half and remove all the seeds and stems. Place them on paper towl to dry.
NB: Roasted red pepper can also be bought at supermarket in jars.
3. To cook Quinoa; heat a medium size pot oven medium high heat, add oil, lightly brown the shallot, add qunioa and cook until they are lightly toasted. Add 1/3 mushroom stock, bring back to boil and turn down to a simmer add thyme, stir constantly until 80% of the liquid had been absorbed by the grains. Repeat by adding stock 1/3 at a time, remove from hea, cover and let it sit for 5 minutes. By then, the quinoa should be transparent in colour. Season with salt and pepper.
4. To cook the spinach, heat pan with oil, sweat the garlic and cook the spinach, season.
5. To form the Wellington, place a piece of philo pastry on a large cutting board, brush with olive oil then place another piece of philo right on top. Brush the top philo with oil again, fold in the philo to form an A4 size sheet. Place a place of portobello on top of the philo at the centre and 3 inches from the bottom edge. Then a piece of roasted red pepper, spinach, 2 tbsp cooked quinoa, spinach, red pepper then finish off with another portobello. Now you should have a "mushroom burger" on the philo pastry. Fold in the bottom edge, two sides, and rool up to form a parcel, "a Wellington". Brush the outside with more oil.
Place the wellington on a baking tray, place in 350F oven and bake until golden brown.
6. For Miso cream broth, put all ingredients except scallion in pot, bring to boil and season. Finish with scallion.
To serve, remove wellington from oven, cut it in half diagonally to show the inside layering. Pour some broth on the plate, place one half of the wellington inside down, the other half standing up with inside facing out. Garnish with vegetable of your choice.
Bon Appetit...
參考: self