As promised, here is the first of several recipes from Easter dinner yesterday: portobello wellingtons.
I am all about presentation – if something is wrapped up oh so prettily, chances are I’ll fall for it, hook, line & sinker. These wellingtons are no exception – they form an elegant little package that is full of savory goodness.
with Red Wine Onions
Inspired by Food.com
- 2 portobello mushroom caps (stem removed)
- 4 sheets phyllo dough
- 1 medium onion, diced
- 1 garlic clove, minced
- 1.5 teaspoons thyme
- several tablespoons olive oil
- 3/4 cup red wine*
*Note: merlot, cabernet sauvignon & ruchè have all been Heather-tested & Andrew-approved
1. Preheat oven to 375 F. Gently clean caps, then lightly coat with oil and place on baking sheet. Bake for 8-10 minutes until tender. Remove from oven and set aside to cool.
2. Add onions to pan heated with ~2 tablespoons of olive oil. Cook over medium/med. low heat for ~10 minutes or until onions are nice and soft. Add garlic and cook for 3 more minutes.
3. Stir in thyme, then remove half of mixture from pan and add to basil to make filling. To the half still in the pan, add wine and bring to gentle boil for 3-4 minutes. Reduce heat to low and simmer for 10 minutes (or until your wellingtons are done.)
5. Place in lightly oiled baking dish then (optional) brush soymilk on top. Bake 12-15 minutes, until crisp.
6. Plate up: serve your wellingtons with the wine and onion mixture spooned on top alongside whatever vegetables you deem worthy of such grand company.
The combination of red wine and soft onions complement the hearty flavor of the portobello, making a satisfying and elegant meal perfect for any occasion.