Portobello Wellington with Cashew Gravy

December 29, 2006 at 4:51 am (From a friend, To try)

My friend Shakti gave me this recipe. I haven’t tried it yet but I’m putting it here for safe keeping. The notes are all hers.

Portabello Wellington
Here’s a really easy and ellegant Portabello Mushroom dish. I entered in a recipe contest 10 years ago and it won 2nd place. ) Originally I had made it with puff pastry but the calorie count is much better with phyllo dough. It’s a great entree to serve for your vegetarian friends. ~ Shakti’s recipe box. )

1 package phyllo dough
4 portabello mushrooms med-large
10-12 button mushrooms
1 inch green onion
1-2 cloves garlic
1 T or less of olive oil
1/4 cup pecans
Pinch of salt

Olive oil for brushing between layers

1. Place button mushrooms in food processor, along with garlic, salt, green onion and pecans. Blend until mealy looking. Add olive oil and pulse a couple of times but don’t make it too pasty.
2. Working very efficiently and delicately remove the phyllo from the wrapper. Have a moist towel to place on top of unworked pieces to keep damp and not dry out. Cut the phyllo in the center of the entire package. (This is not frozen anymore by the way)
3. Put the filling inside each portabello cap and cut in half.
4. Take 3 pieces of phyllo at a time. The first piece goes on the surface and with a pastry brush swipe with olive oil. Add another layer and then add more olive oil and one more layer. Take 1/2 a mushroom and put it at the end in front of you. Wrap it up and tuck sides under. Seam side down goes in baking dish.
5. Wrap all 8 mushrooms.
6. Preheat oven to 425 degrees.
7. Bake uncovered on cookie sheet or baking dish for 20-25 min (or until golden brown). Brush final with a little more olive oil.

*For presentation I like to wrap each one with a chinese long bean (steamed) and tie it in a knot.

Serve with Cashew Gravy. Recipes as follows.

2 cups water
1/2cup raw cashews, ground to meal first
2 T arrowroot powder
2 T oil
1/2 tsp spike or sea salt
1/4 tsp black pepper
1/2 tsp onion powder
2-3 T bragg’s liquid aminos (or tamari)
1 T parsley, minced

Blend gravy ingredients smooth in blender. Pour into saucepan. Stir constantly over high heat until thickened. Pour over mushrooms individually.

Portabello Wellington
Serving Size: 1 serving
Calories 172
Total Fat 14.9g
Saturated Fat 1.9g
Cholesterol 0mg
Sodium 49mg
Carbohydrate 8.3g
Dietary Fiber 1.6g
Sugars 1.6g
Protein 3.5g
Vitamin A 2% Vitamin C 5%
Calcium 1% Iron 5%

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