Page 41 - UK Celebrity Cookbook 2022

VEGANUARY CELEBRITY COOKBOOK 2022 THE MAIN EVENT

KRISTINA RIHANOFF'S SERVES 4

PORTOBELLO

WELLINGTON WITH

RED WINE SAUCE

INGREDIENTS METHOD

For the wellington: 1. Preheat the oven to 400°F / 200°C.
2 cups baby spinach 2. Add spinach, shiitake, button mushrooms,

125g shiitake mushrooms shallots, garlic, and tarragon to a food
1 cup white button mushrooms processor and pulse until finely chopped.

3 small shallots, peeled 3. Add the vegan butter to a large sauté
and roughly chopped pan and set over medium heat. Add the
3 garlic cloves, peeled mushroom mixture and vegetable stock and
and roughly chopped sauté for 10 minutes until most of the liquid

2 sprigs fresh tarragon, has evaporated. Season with a pinch of
stemmed black pepper and set aside to cool.
2 tsp vegan butter 4. Gently scrape the gills from inside the

1/4 cup vegetable stock portobello mushrooms with a spoon. Place
Black pepper to taste the mushrooms on a baking tray lined with
parchment paper or use a non-stick baking
4 portobello mushrooms tray. Bake in preheated oven for 10 minutes,
1 sheet vegan puff pastry then set aside.

RECIPE
CONTINUES
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PAGE 41