Vegetarian Beetroot and Mushroom Wellington Recipe
Debic Culinary Advisor Antonio Cuomo's Beet Wellington offers a plant-based reinterpretation of the famous crusted dish. Baked beets, wrapped in cabbage leaves and mushroom dussels, are encased in puff pastry and baked until golden and crispy.
Ingredients · Servings 10
- Red beets 10 n
- Cabbage 6 leaves
- Mushrooms 300 g
- Funghi Shimeji 150g
- Smoked garlic 20 g
- Shallot 60 g
- Debic Roast & Fry 20 ml
- 200 ml of broth
- Debic Culinaire Original 500 ml
- Sale q.b.
- Puff pastry 350 g
- 4 egg yolks
- 200 g cabbage leaves
- Hazelnuts 50 g
- Beetroot cress to taste
Method · 2 h 10 min
- Wrap the beets in foil and bake at 200°C for 1 hour, until tender.
- Peel them and let them cool. Remove the central rib from the cabbage leaves and blanch them briefly. Let them cool and dry them well.
- Finely chop the mushrooms. Sauté them with the garlic and shallots in Roast & Fry. Deglaze with the dashi and Culinaire Original.
- Reduce until desired consistency is reached and pass through a fine sieve.
- Finely chop the mushrooms. Sauté them with the shallots in Roast & Fry. Deglaze with Culinaire Original and reduce. Season with salt. Let cool.
- Roll out the puff pastry to a thickness of 5 mm. Cover the puff pastry with the cabbage leaves and the dussels. Arrange the beets on top and cover with more dussels and cabbage. Roll up and brush with egg yolk. Bake the Wellington at 200°C for 25 minutes.
- Cut the Wellington into evenly sized slices and arrange them on plates. Cut out discs from the remaining cabbage leaves using a pastry cutter and reheat.
- Warm the Shimeji mushrooms in the sauce and arrange them on a plate. Garnish with the hazelnuts and beetroot cress.
Vegetarian Beetroot and Mushroom Wellington Recipe
Antonio Cuomo's Beet Wellington dresses the vegetables in puff pastry, cabbage, and mushroom dussels. Served with dashi sauce, shimeji mushrooms, hazelnuts, and watercress, it's a rich and eye-catching vegetable dish.
Beet
Salsa
Duxley
Puff pastry
Assembly and finishing
The dish is completed with a mushroom and dashi sauce, Shimeji mushrooms, hazelnuts and beetroot cress, for a result that alternates textures and earthy, umami and aromatic notes.
