Vegetable Wellington with White Beans and Rosemary

As my regular readers are aware, I am not a vegetarian but I eat meat infrequently and with a careful eye regarding the source.  During the holidays it is always a challenge to find interesting vegan and vegetarian entrees that are festive, a little decadent, and not based on “fake meats,” which I oppose due to my general preference for whole, unprocessed foods.  This is one dish that I think fits any holiday occasion: a puff-pastry wrapped Wellington stuffed with a white bean and toasted pecan puree, mushrooms cooked in sherry, and a ribbon of roasted red peppers.

This is not as complicated as it might sound, though it does involve a few steps.  I served this with red wine-braised cippolini onions, but it would also be great with some caramelized onions added to the filling.  The white bean and pecan puree holds it together nicely for slicing.

For the filling I used a mix of sliced Portobellos and some Lion’s Mane mushrooms that I picked up at the winter Farmers’ Market.  If you like Shiitakes (I do not) use those, or whatever mushrooms you prefer.  Rehydrated dried porcinis would be delicious in this.  The beauty of this is you can use whatever vegetables you enjoy, just be sure they are well drained so you don’t sog up the puff pastry.

Vegetable Wellington
15 ounces cooked white beans, rinsed and drained
1-2 tablespoons fresh rosemary
1/3 cup lightly toasted pecan or walnut halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground white or black pepper
1 tablespoon olive oil
1 pound fresh mushrooms of choice, sliced
2 teaspoons minced garlic
1/2 teaspoon salt
1/3 cup dry Sherry (not cooking Sherry, which is very salty)
1 sheet frozen puff pastry, thawed according to package directions (if you want to decorate the top, thaw the second sheet for ribbons)
2-3 good quality jarred, roasted red peppers, well drained

In a food processor or blender, pulse the white beans, rosemary, toasted nuts, lemon juice, 1/4 teaspoon salt, and pepper until fairly smooth.

In a large skillet, heat the olive oil over medium-high and saute the mushrooms until they soften.  Stir in the garlic, salt, and Sherry and increase the heat to high.  Cook until the liquid is almost evaporated.

Preheat the oven to 400 degrees.  Spray a cookie sheet with cooking spray to coat, and lay out the pastry sheet, pressing it down to expand the size a bit.  Use a rubber spatula to spread the white bean puree evenly over the sheet, leaving about a half-inch edge uncovered.

Spoon the mushrooms over the white bean paste and cover with a layer of the roasted red peppers.

Here’s the fun part: carefully roll up the sides and press the seam together to form a log.  Carefully flip the pastry over so the seam side is facing down.  If you like, decorate the top with extra strips of puff pastry.  Bake for about 30 minutes, or until the pastry is lightly golden.

-Angela