What a show-stopping example of a plant-based dish! If you prepare mushrooms in two different ways—first, by cooking them down into a delicious combination, and then by roasting them whole and wrapping them in flaky puff pastry—it will be much simpler for you to satisfy everyone at your holiday table, regardless of the dietary limitations they may have.
Ingredients
- 1 c. raw walnuts
- 8 oz. fresh shiitake mushroom caps (5 to 6)
- 3 Tbsp. olive oil, divided
- Kosher salt and pepper
- 1/4 c. dry sherry
- 1/2 tsp. soy sauce
- 1/2 c. flat-leaf parsley leaves, chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp. thyme leaves, plus thyme sprigs for serving
- All-purpose flour, for dusting
- 1 sheet vegan puff pastry (half of 17.3-ounce package; we used Pepperidge Farm), thawed
- 2 Tbsp. Dijon mustard
- Unsweetened soy milk, for brushing
- 2 lb. mixed mushrooms, trimmed (we used baby bella, oyster and shiitake), roughly chopped or torn if large
- 2 large shallots, finely chopped
Directions
Step 1
Heat the oven to 400 degrees Fahrenheit and position racks in the top and bottom thirds of the oven. Walnuts should be placed on a small baking sheet with a rim. Place the shiitake mushrooms with their gill sides facing up on a separate small baking sheet with a rim. Toss them with one tablespoon of oil and a quarter teaspoon of salt.
After four to six minutes, the walnuts should be toasted on the top rack, and the mushrooms should be roasted on the bottom rack. Shiitake caps should be flipped and continued to roast for a further 12 to 14 minutes, or until they are soft and starting to brown. Allow the nuts to cool for five minutes, then take the shiitake mushrooms to room temperature.
Step 2
In the meanwhile, transfer the mixed mushrooms to a medium bowl after pulsing them in a food processor until they are finely chopped in four separate batches. Remove the roasted walnuts from the food processor and pulse them until they are finely chopped. Transfer the mixture to a large bowl.
Step 3
Warm the remaining two tablespoons of oil in a Dutch oven that is big and set on medium. The shallots should be added, seasoned with a quarter teaspoon of each salt and pepper, and cooked for four to five minutes, tossing them regularly, until they become translucent and just soft.
Step 4
Add the chopped mushrooms, season with a quarter of a teaspoon of salt, and continue to simmer, turning the mixture regularly, for around five minutes, until the mushrooms have released their liquid. Repeat the cooking process, stirring the mixture regularly, for an additional 15 to 20 minutes, or until the liquid has evaporated and the mushrooms have browned.
Step 5
While stirring, heat for two minutes after adding the garlic and thyme. Turn the heat down to a low setting. Sherry and soy sauce should be added and cooked for two minutes while stirring. To combine the mushroom mixture with the walnuts, transfer it to a bowl, add the parsley, and fold it together. Allow mixture to cool for five minutes.
Step 6
The work surface should be covered with a wide piece of plastic wrap. Place half of the mushroom mixture on top, and using your hands, form it into a rectangle that is 11 inches by 2 1/2 inches. To finish, arrange the shiitake caps in a longitudinal fashion along the middle. The remaining mushroom mixture should be placed on top, and then use your hands to compress it down into a cohesive mass. Wrap log in plastic and fasten it by twisting the ends together. For fifteen minutes, refrigerate.
Step 7
Utilize parchment paper to line a big baking sheet with a rim. On a surface that has been lightly dusted with flour, carefully unfold the puff pastry and spread it out into a rectangle of 13 inches by 10 inches, with one of the longer sides facing you. Dijon mustard should be spread over puff pastry, leaving a border of one inch on both sides. Remove the mushroom log from its packaging and position it along the border of the pastry that is closest to you.
In order to thoroughly cover the mushroom log, roll out the puff pastry. Place the log with the seam side down on the baking sheet that has been prepared. Fold the ends over like a gift to cover them and crimp them to seal them. Finally, tuck the ends under the log.
Step 8
First, brush the top and sides of the pastry with soy milk. Next, use a tiny sharp knife to score the dough in a beautiful pattern (or cut a few slits on the top of the crust). After 35 to 40 minutes of baking on the bottom rack, the crust should be a rich golden brown color. Allow to sit for fifteen minutes, and then, if preferred, garnish with thyme sprigs. When it is still warm, slice and serve.
Nutrition Value ( Per Serving )
About 315 calories, 23.5 g fat (5.5 g saturated), 0 mg cholesterol, 530 mg sodium, 23 g carbohydrate, 4 g fiber, 4.5 g sugar (1 g added sugar), 8 g protein