Talk about a plant-based showstopper! Mushrooms two ways — cooked down into a savory mixture and roasted whole, all wrapped in flaky puff pastry — make it a breeze to please everyone at your holiday table, no matter what their dietary restrictions.
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Ingredients
1cup
raw walnuts
8oz.
fresh shiitake mushroom caps (5 to 6)
3Tbsp.
olive oil, divided
Kosher salt and pepper
2lb.
mixed mushrooms, trimmed (we used baby bella, oyster and shiitake), roughly chopped or torn if large
2
large shallots, finely chopped
3
cloves garlic, finely chopped
1Tbsp.
thyme leaves, plus thyme sprigs for serving
1/4cup
dry sherry
1/2tsp.
soy sauce
1/2cup
flat-leaf parsley leaves, chopped
All-purpose flour, for dusting
1
sheet vegan puff pastry (half of 17.3-ounce package; we used Pepperidge Farm), thawed
2Tbsp.
Dijon mustard
Unsweetened soy milk, for brushing
Directions
Step 1Arrange racks in upper and lower thirds of oven and heat oven to 400°F. Place walnuts on small rimmed baking sheet. On separate small rimmed baking sheet, toss shiitake caps with 1 tablespoon oil and 1/4 teaspoon salt and arrange gill sides up. Roast walnuts on upper rack and mushrooms on lower rack until nuts are toasted, 4 to 6 minutes. Flip shiitake caps and continue roasting until tender and beginning to brown, 12 to 14 minutes more. Let nuts cool 5 minutes and let shiitakes cool to room temperature.
Step 2Meanwhile, in 4 batches, pulse mixed mushrooms in food processor until finely chopped; transfer to medium bowl. Wipe out food processor and pulse toasted walnuts until finely chopped; transfer to large bowl.
Step 3Heat remaining 2 tablespoons oil in large Dutch oven on medium. Add shallots, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until translucent and just tender, 4 to 5 minutes.
Step 4Add chopped mushrooms, season with 3/4 teaspoon salt, and cook, stirring occasionally, until mushrooms have released their liquid, about 5 minutes. Continue cooking, stirring occasionally, until liquid has evaporated and mushrooms have browned, 15 to 20 minutes more.
Step 5Stir in garlic and thyme and cook, stirring, 2 min. Reduce heat to low. Add sherry and soy sauce and cook, stirring, 2 minutes. Transfer mushroom mixture to bowl with walnuts, add parsley, and fold to combine. Let mixture cool 5 minutes.
Step 6Place large piece of plastic wrap on work surface. Place half of mushroom mixture on top and shape with hands into 11- by 2 1/2-inch rectangle. Arrange shiitake caps on top, lengthwise along center. Top with remaining mushroom mixture, gently packing with hands into cohesive mass. Wrap log in plastic, twisting ends to secure. Refrigerate 15 minutes.
Step 7Line large rimmed baking sheet with parchment. On lightly floured surface, gently unfold puff pastry and roll to 13- by 10-inch rectangle, with one longer side facing you. Spread Dijon on puff pastry, leaving 1-inch border on all sides. Unwrap mushroom log and place lengthwise along edge of pastry closest to you. Roll puff pastry to completely cover mushroom log. Carefully transfer to prepared baking sheet, seam side down, fold ends like a present to cover and pinch to seal, then tuck ends under log.
Step 8Brush top and sides of pastry with soy milk, then use small sharp knife to score dough in decorative pattern (or make a few slits on top). Bake on lower rack until pastry is deep golden brown, 35 to 40 minutes. Let rest 15 minutes, then top with thyme sprigs if desired. Slice and serve while warm.
NUTRITIONAL INFORMATION (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 protei
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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