Mushroom Wellington
Rich in flavor, hearty dish, great for a celebration.
Ingredients
Rice and Beans
2/3 cup cooked black rice*
2/3 cup cooked black-eyed peas, soaked prior to cooking
1 onion, chopped
3 cloves garlic, minced
1 tsp powdered veggie broth (dehydrated veggies, nutritional
yeast, no salt
Mushrooms
7 cups chopped cremini mushrooms, diced*
1 large onion, chopped
2 carrots, dice
4 cloves garlic, minced
2/3 cup kale, chopped and massaged*
1 cup walnuts, very finely chopped
1 tsp powdered veggie broth (dehydrated veggies, nutritional yeast, no salt
1 tbsp powdered mustard or 2 tbsp prepared mustard
Black pepper, freshly ground, to taste
2 tbsp Braggs amino acids, divided
1 tbsp thyme, freshly ground
Wrapping
1 loaf of whole wheat sourdough bread*
* Substitutions for different mushrooms, rice, legumes, greens,
and bread are at your discretion
Filling
Rice and
Beans
Cook a large batch of one cup each of rice and soaked beans using
a pressure cooker. In the pressure cooker, sauté one onion and 3 cloves garlic.
Once cooked, add four cups of hot or boiling water and add a teaspoon of veggie
broth. Close the pressure cooker and let it cook 12 minutes after medium
pressure is achieved. Note: I like to make a large batch of rice and beans that
lasts many days. If you make just enough for this recipe, scale down the amount
of onion, garlic, and veggie broth accordingly.)
Allow to cook while preparing the rest of the filling.
Mushrooms
Sauté the onion, adding mushrooms, garlic, carrots, and 1 tbsp of
the Braggs. Turn off the heat and add the kale, stirring well to coat it in the
other ingredients and cook it gently. Keep stirring until any excess liquid is absorbed
and evaporated.
Walnuts
In a blender or food processor, grind the walnuts into a fine
powder.
Everything
Together
Add the walnuts and rice-and-bean mix to the mushroom filling and
stir well.
Wrapping
Cut one end off the loaf of bread (a 2-inch heel is adequate), and
carve out the center of the rest of the loaf with a bread knife. Leave about
half an inch of crust and bread around each inside for good support and
absorption of any moisture from the filling. Use a butter knife and your hands
to pull out the inside of the loaf. (Store removed bread in an airtight
container for using in bread pudding or toast for making bread crumbs.)
With a large spoon, place the filling into the cavity of the bread and push it in to make as compact as possible. This will help keep the loaf intact when it’s cut into slices after baking.
To serve, cut into one-inch slices and stand or lay flat on plates.
Enjoy!
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