Mushroom Walnut Wellington - A Thanksgiving Recipe

Mushrooms are hearty, versatile, and good for you. I use them in a lot of different ways and I lot of different recipes as additions or as a part of the main event. The woodsy, hearty elements make them ideal for Thanksgiving dishes & I use them liberally as a part of my Thanksgiving tradition. I was first introduced to vegetable Wellingtons as a vegetarian option at a wedding. Over the years, I have adapted, experimented, and looked at recipes online to see other people's versions to get to the approximate recipe I now use. I typically make this in individual servings ahead of time and freeze. The first few years I made these, it was a Thanksgiving dish I shared with my grandfather, not a vegetarian, but after kidney failure from heart medication was on a renal diet that limited his intake of meat and green vegetables. I adapted to his needs and limitations.

I love this recipe because with a little prep it is hearty, yummy, and gives me something special to the Thanksgiving table. It also freezes easy and can be made a few days ahead to cut down on Thanksgiving prep day.

Mushroom-Walnut Wellington

• Mushroom selection - roughly chopped with some minced - I use a Portabellas or Baby Bellas, often mixed with white button mushrooms
• Walnuts
• Onion, diced or chopped
• Garlic, minced
• Choice of vegetable selection: green onions, spinach (fresh or frozen), carrots, celery, potatoes, or sweet potatoes, etc
• Parmesan cheese or Nutritional Yeast
• Fine breadcrumbs
• Sauteing medium - butter, vegan margarine, olive oil, vegetable broth, white wine, or any combination
• Fresh or dried herbs to taste (any combination); such as sage, rosemary, thyme, parsley (I prefer the fresh, but use what you have available)
• seasonings - salt, pepper, other to taste
• Puffed pastry - homemade or store bought (depends on preferences, time, & whats available in your areas) (if using frozen puffed pastry sheets, thaw before hand)

I start by leaving majority of mushrooms rough chopped (halves or quarters or whole). I want the "meatiness," to bite into something substantial. (If you know anything about beef wellington the center is beef with liver pate and mushroom duxelle wrapped in puffed pastry.) 

I create the mixture that will embrace the large pieces of mushrooms by mincing, chopping, and dicing the vegetables for the mixture. I typically use the food chopper for this to mince, then saute in batches until everything is softened.(I prefer part of onion mix, especially the white button mushrooms, walnut pieces chopped, onion minced, & spinach.) I add the sauteed mixture with fine breadcrumbs, fresh or dried herbs (I mince a poultry blend), seasonings, Parmesan cheese or nutritional yeast, and any other moisture or fat desired - mix to taste to achieve a sticky mixture.

The moist mixture can be added to chopped or whole mushrooms or formed around whole portabella mushrooms inside the puffed pastry. I fill pieces of puffed pastry, cut into individual servings or into one loaf that will be sliced upon serving. The puffed pastry is filled, secured shut (prefer seam down), and placed on baking sheet or in pan. (I often freeze in freezer save aluminum pans or wrap in waxed paper and store in plastic bag once frozen to use as needed.)

They can be baked in oven at approximately 350 degrees from frozen or non-frozen form, until cooked through and golden brown. I often serve topped with mushroom-onion gravy along side my Thanksgiving favorites. Sometimes, I share the extras with my non-cooking veggie friends or use for Christmas a month later. Enjoy!

Making Gravy - A Few Cheats for a Meatless Holiday

I first became a vegetarian in the fall, right before the holidays. They were rough. I wasn't prepared, I didn't have anyone to lean on and help through those rough adjustments. Out of respect for my family (and probably the belief that it was just a temporary phase), I was asked not to tell anyone in the family at Thanksgiving that I had become a vegetarian. It was my dirty little secret (they were told by Christmas, but that was full of it's own issues). It took a few years to get into the groove and create the traditions I now have. There were things I really missed the first few years, at the holidays and other times. Gravy was high on that holiday, mashed potato list. I had to find easy adjustments for lone vegetarian to survive the holidays without giving up the mashed potato happiness. I found a few.

The internet is teaming with vegetarian gravy recipes, some better than others. I found a few quick tricks of my own along the way.

1. Lipton onion-mushroom dry soup mix. (The dry onion soup mix would work similarly.)The instructions are actually right one the box, which makes this perfect for sharing with meat-eaters or VegHeads alike. It's something my omnivore brothers have been willing (on occasion) to even eat. (It's easy to see how other dry soup mixes can be used.)  I often saute up fresh diced mushrooms in the butter or oil before adding flour and liquid for an easy, hearty adaption. I also sometimes use a seasoned flour instead of plain flour. I'm not afraid experiment to make things my own. Use nuts, or add nutritional yeast to give add to the richness is using a oil base instead of  butter or margarine.

2. Ready made products. I can't find them locally year-round, but around holiday time they start appearing on shelves.  It depends on where you live, where you shop, and if you are willing to shop online. It may not taste like mom made, but it can do in a pinch and you can always adapt and will most likely have to adjust seasonings to taste.

I recently picked up some new vegan gravy option to try (I love being able to order things online I have trouble finding nearby). Bring on the taste tests.

3. White gravy (or white sauce). So, this isn't really an original recipe, but it's a quick fix. The basic recipe, that can be adapted as needed, is 2 T. melted butter or fat (or vegan margarine) with 2 T flour (or seasoned flour), seasonings of choice (depending on taste, I suggest onion powder, salt & pepper, garlic powder, parsley, and/or nutritional yeast), to 2 cups milk or unsweetened milk substitute. Sautéing up fresh or dried mushrooms and/or diced onions can make a heartier gravy. Use veggie crumbles to make a sausage or hamburger-like gravy. Use brother instead of milk or milk substitute. Do whatever makes you happy.

Homemade is great, but not everyone has the time or space or willingness to make it. It's okay to not make everything from scratch.

Mushroom-Almond Stuffing - A Thanksgiving Recipe

Its that time of year to start thinking about Thanksgiving and Thanksgiving dinner. For the first few years I was vegetarian, Thanksgiving was among the difficult holidays. I had to relearn how to still eat my holiday favorites without the meat or meat-based broth. Over the years I adapted classic Thanksgiving standbys, including a holiday favorite - the stuffing (or dressing depending on your preferences, regions, and traditions). I love the recipe I use now with a mix of mushrooms, almonds, apples, & other vegetables that started with a small pan for just me and has grown to shareable amounts. At this point, it's nice to be able to share my stuffing with others.

Let the recipes begin!

Mushroom-Almond Stuffing (with Apple)

(measurements and amounts are approximate, since I rarely measure)

• Mushrooms - chopped (a few sliced on side for optional garnishment) - I use button, baby bellas or a mixture of both
• Almond Slivers (or slices per preferences & availability) (set some aside for optional garnishment)
• One apple - cored, peeled, diced (I prefer Granny Smith for the tartness)
• Onion-  diced
• Celery - diced (a couple stalks)
• Fresh Garlic - minced (a couple cloves)
• Green Onion, diced (set some aside for optional garnishment)
  
   
• Bag dry seasoned breadcrumb cube mix or cubed stuffing mix (or use dried bread and adjust seasonings as needed)
  
• Vegetable broth
• 1/2 - 1 cup butter or margarine (depending on taste use butter or a vegan spread like Earth Balance)
• Fresh Herbs - minced - I typically use a poultry mix with sage, thyme, and rosemary
• salt & pepper to taste

Use whatever veggies, fruits, or nuts you prefer. I like the mildness of the almonds, but they can omitted or substituted with another nut or seed such as walnuts. (I use walnuts in another Thanksgiving recipe instead.) In past years I have added shredded carrots to saute mixture for color or in place of the sweetness of the apple. Personally, I prefer the apple to the carrots. If you don't like the minced garlic or green onion, don't use it. Make it your recipe and your traditions.

Chop & dice everything ahead of time. (It will make your life that much easier.) Sometimes, I "cheat" and use a counter top food chopper to work through the veggies and apple faster.

In a large bowl I place bag of cubed stuffing mix or dried cubed bread crumbs & set aside. 

In large skillet with butter, margarine, or vegan spread start sauteing mushrooms, celery, onion, apple, garlic, and toast almonds. (Sometimes I cut the amount of fat, but sauteing with butter/margarine and white wine.) I always end up sauteing in multiple batches and adding to the cubed breadcrumb mix as I go. The whole house smells wonderful as the veggies, fruit, & nuts are sauteed and it just makes feels like Thanksgiving. After the everything is sauteed I warm the vegetable broth (couple cups depending on wetness needed and ratios on on cubed stuffing mix) and whatever butter or margarine I have left to add. The fresh herbs, fresh green onion, sauteed mix, broth, butter/margarine are all mixed together in bowl and seasoned to taste (I usually don't add any salt, but everyone's taste and preferences are a little different). Add any more broth or other liquid as needed to moisten

I scoop the well mixed stuffing mix into a pan or pans (I often make a decent sized  batched, than separate into more than one smaller pan and freeze ahead to have it for multiple Thanksgiving gatherings, for vegetarian friends who don't cook, or for later). I garnish with mushroom slices, almonds, green onion, and sage leaf flowers or butterflies. This is completely optional, but started as a way to differentiate my stuffing from the meat-broth based stuffing at the Thanksgiving table. At this point, it's my tradition & I'm sticking with it.

It can be made ahead of time and frozen (I usually make mine a couple days ahead of time to cut down prep work on busy Thanksgiving day), and baked later or it can be baked that day. I bake at approx 350 degrees (depending on what it might be sharing the oven with) and baking times vary by oven sharing, temp, & whether frozen at time of baking. Baked covered & remove covering at end to let top brown and crisp a bit. The mushroom flowers with have browned and it will be cooked through.

Variation: For the purists who just need to stuff stuffing inside of something, try a small hallowed cooking pumpkin or any other fall friendly vegetable and bake.

Serve along side your Thanksgiving favorites & don't be afraid to top with some mushroom-onion gravy or any vegetarian or vegan gravy.

Include any questions, comments, or your own veggie traditions below!