A vegetarian twist on the classic Beef Wellington, Heston Blumenthal's featuring mushrooms at the heart of its golden pastry, replacing the meaty center with a savory surprise.
The dish
If there's a British culinary classic that stands the test of time, it's the Beef Wellington. Legend has it that it was created in the early 1800s by the Duke of Wellington's chefs, attempting to pique his appetite while mimicking the shape of his famed "Wellington" boots.
It consists of beef fillet wrapped in duxelles and puff pastry. Heston Blumenthal puts his unique spin on it, using a brand of shiitake mushroom "meat," evoking the classic sauce's ingredients. He also adds spinach in the form of pancakes for a different mouthfeel. Remarkably, the sensation is no less "meaty"
Heston Blumenthal's Vegetarian Wellington Fillet
Ingredients
For the Wellington
- 15g unsalted butter (or vegetable fat)
- 150g thinly sliced shallots
- 2 cloves of garlic, peeled and finely chopped
- 350g finely chopped mushrooms (champignon)
- 250g of Fable® ("mushroom meat," a green substitute chosen by the chef)
- 150g double cream
- 2 tablespoons of Dijon mustard
- 20g fresh tarragon leaves
- Salt and freshly ground black pepper
- Juice of half a lemon
- 320g store-bought puff pastry
- 1 whole beaten egg
Method
Heat the butter in a large skillet over medium heat. Add shallots and garlic, and cook until softened but not colored, for 8-10 minutes. Add mushrooms and cook, letting them almost dry out for about 10 minutes. Stir in the "mushroom meat" and cream, let it simmer. Add mustard and lemon juice, let it thicken and reduce. Finely chop the tarragon leaves and add them, season with salt and pepper. Transfer to a bowl, cover, and let it cool completely for at least 1 hour.
Place two layers of plastic wrap on the work surface. Spread the mixture in the top half and form a cylinder using the plastic wrap. Roll it tightly with the help of the plastic wrap. Roll the ends to secure them. Refrigerate. This preparation can also be done the day before.
For the spinach pancakes
- 25g unsalted butter (or vegetable fat)
- 250g baby spinach
- 70g all-purpose flour
- 160g milk
- 40g buttermilk (can also be vegan)
- 1 whole egg
- Generous pinch of salt
Method
Prepare the spinach pancakes. Melt the butter in a large skillet and cook the spinach over medium heat until wilted. Set aside. For the batter, whisk together eggs, flour, milk, and buttermilk to create a soft mixture. Add the spinach and salt. Put a little butter in a non-stick skillet and cook the pancakes, adding a bit more butter between each one. Set aside and let them cool.
Dish composition
To assemble the Wellington, roll out the puff pastry on lightly floured parchment paper to form a rectangle measuring approximately 28 by 35 cm. Place the spinach pancakes on it, slightly overlapping them. Remove the plastic wrap from the mushroom mixture and place it on the pancakes. Use the remaining pancakes to cover the mushroom mixture, ensuring they are completely enclosed. Roll the mixture into the pastry, leaving an area of pastry of about 2 cm. Seal it well and remove any excess. Lightly prick it with a fork and brush it with beaten egg or olive oil. Refrigerate for 1 hour.
Preheat the oven to 190°C (375°F). Place the Wellington, still on the parchment paper, on a baking sheet. Bake for 35 minutes, then remove from the oven and let it rest for 10 minutes before slicing and serving.
Recipe and photos source from Fable's website
