@@AlexandraAndStuff I love turkey, I just hate _DRY_ turkey. Most people overcook their turkey leading it to have a reputation for being dry but you can easily get moist and delicious turkey if you know what to do. If you want good turkey spatchcock and dry brine it.
@@sheilasutardi1363 *Exactlyyyy* yet it's the most stressful, expensive and ill cooked portion of the meal...It's like if everyone just decided you HAD to have caviar at Christmas dinner, even though most people don't eat it the rest of the year and many people don't even like it 🤔
I'm not either. Turkey is overrated. Really only love sandwiches (with cranberries sauce and horseradish). It's really the sides...I am not sure I'm competent enough for this but it looks beautiful.
I have made this three times now. The taste is sensational. I usually make it the day before, wrap the wellingtons in plastic wrap and put them in the refrigerator. This firms up the shape and makes for an easier time on the day of serving. For the past two years I have made a puff pastry lattice to drape over the Wellington. It increases the wow factor at serving. I don’t know a better show stopper plant based dish. Thanks so much for creating it!
@@alexandrafairfield1916assembled it in the puff pastry, then wrapped and refrigerated overnight. The next day, I brushed it with Justegg (I made this for a plant based group), put on another puff pastry lattice, more Justegg and baked.
I made this last year and it was delicious! It requires a lot of steps, but I made all the fillings the day before thanksgiving which made it super manageable and didn't adversely affect the flavor. For leftovers, I sliced it up and toasted each slice in the oven at 400 f for 5 minutes. Highly recommend!
Yes! The fillings stayed in the fridge overnight before assembly. I think it was actually easier to mold the filling into the proper shape when everything was cold@@niklasschuler3299
Vegetarian Mushroom Wellington: The Perfect Thanksgiving Main | Alexa Weibel | NYT Cooking 1248pm 26.11.24 good on yer for showing us the alt xmas dish but..................... fawkin' hell. if anyone of you suggests mushroom fucking wellington.... peace.
Update: Oh wow the flavors!!!! I give the recipe a 5/5. Absolutely delicious, earthy, and the port reduction amped everything up. The port reduction became best supporting actor that you would not want to go without. The thyme, rosemary, walnuts, mushrooms, apple cider sauteed onions were fantastic and played off really well. That port reduction though with this combination has blown my mind. Some things I would do for next time: 1) after refrigerating the mushrooms and onions I would soak up the extra water with a paper towel because it caused the Wellington to seep. 2) I might make smaller Wellington like stuff puffed pastry style for other meals but keep it like this for Big Holidays. 3) look into other puff pastry besides the pepperidge farm ones that come in two sheets and are perforated into thirds. Original post: I just made the filling for this and out it in the refrigerator. This is the first time I've ever used every single ingredient for a recipe and I'm excited and nervous about the finished product. Tomorrow is the puff pastry part and making the port reduction. So far it smells like I know what I'm doing. 😋
I made this last Thanksgiving, but without the benefit of this video. It was time consuming, but absolutely delicious. The video is especially helpful for the assembly - I did not do mine correctly and ended up having to use two sheets of puff pastry to cover the wellington. Thank you NYT for showing us how it is supposed to be done!
I made it this weekend with homemade puff pastry. OMG! It is delicious. This is not only for Thanksgiving but a great dish for an elegant, refine dinner.
THANK YOU THANK YOU THANK YOU for posting this. I am making it for the first time this year and seeing Weibel cook it in motion is SUCH a help for my anxious little brain.
I just made this for Boxing Day dinner and it was amazing. I thickened and enriched the port reduction with a roux and it was also a great accompaniment to steak that we had. Totally worth all the effort and I will definitely make it again. If you haven’t made this- you need to!
We had 10 people for Christmas dinner and I ambitiously made two. Although not as pretty as the one in the video, they were very good! Prep time was much longer than expected and I was glad I made everything the day/night before. All I had to do was build and cook the wellingtons on Christmas day. Cook time took longer than the recipe due to our oven being completely full as well, but worked out with diligent monitoring and an oven thermometer. I'll probably make it again next year!
Thank you so much I really really enjoyed watching you create this delicious mushroom wellington recipe I’m definitely going to try this one for Christmas dinner. Please stay safe and well too xxxx Mags ❤❤❤❤
I WANT TO MAKE THIS RIGHT NOW hahaha even though it's September... great recipe! Been looking for more interesting vegan stuff for special occasions and I can see many ways to make this vegan. Thanks a lot!
This looks fabulous! I’ve done mushroom Wellingtons in the past that were ok - but kind of disappointing. THIS one looks so good! Definitely will do this for my next holiday meal!
questions: 1. what kind of port is best? ruby? tawny? 2. the recipe says the assembled wellington can be refrigerated for up to one day before baking... how should it be covered while refrigerated?3. if refrigerated for several hours or a day, how long should it come to room temperature before baking?
Brilliant - thank you Alexa/NYT - I’ve got a family affair at weekend with vegetarians attached :) This is the one for them. ‘Do not assemble puff pastry with hot ingredients….’ … Ok got it. You’ll be there every step of the way.
I've just made this and it turned our great. I should've been careful not to cut both layers of pastry when decorating it😔 the top layer slid down in the oven but it all held well.
You could probably prepare all of the individual elements the night before and then assemble and cook the day of! If you cooked and then refrigerated the whole thing, I'd be worried the puff pastry would be soggy and not flaky.
I made this last night for a holiday meal with friends (a total of 8 people)... no subbing needed! It was totally filling and the other main dish I made, maiale al latte (an equally delicious pork dish), was nearly untouched. I am not a vegetarian but I would make this mushroom Wellington anytime!
I was so excited for this...putting it into the oven it all looked and smelled fantastic. 20 minutes into the bake though the dough ripped open and a lot of the filling fell out :*(
All VegetarianS watch this Gary Yourosky Best Speech You Ever heard & Hapy Pear Wellington & Gaz Wellington & The truth about dairy by Dr Neal Barnard 🙏🏽
For texture, you could try puffing some chickpeas, soybeans, or lentils, something with a crunch that would soften in the bake? I imagine anything with a soft bite would be great
THIS LOOKS DELICIOUS !!! I THINK I'D LIKE THIS MORE THAN TURKEY .... my daughter is a vegetarian & would love this ! i always peeled the outer layer of the mushrooms ...Is that ok ? or would it change the flavour drastically ? . only because thats what my mother did ... i feel like im eating dirt otherwise ...
Making this for tomorrow!! Did all the prep work today (including the puff pastry from scratch because it seems that everyone needed pre-made puff 🙄), looking forward to assembling and baking. 😍
You said you could make the recipe vegan by using oil instead of butter; however, what should be used instead of the egg wash? Also, I don't see it possible to use oil instead of butter for the port reduction. So, what do you suggest?
Use vegan butter - there are many available, including one from Country Crock if you are in the US. For egg wash, use vegan egg substitute (Just Egg) if you can find it. If not, use an unsweetened plant milk. Also, FYI, these recommendations are straight from America's Test Kitchen, though I've had very good results with them in my vegan kitchen as well.
When you say cider is that just apple juice, or genuine cider? I really don't understand why Americans call apple juice cider - cider is fermented. Real cider is probably better in this recipe.
They were out of puff pastry at 6 different stores. We went ahead and tried rough puff the first time. The pastry melted immediately in the oven. Do not attempt puff pastry on your first time! I repeat! Buy the pastry in advance 😢😢😢😢😢😢😢😢😢😢😢
First, yes, the dish is delicious. So much so that carnivores will snarf it up leaving the vegetarian/vegan folks hungry. I have to make 2 tonight, just sayin'. But the NYT recipe needs to be re-written first of all. It's a mess. One of these days I'll do that, but for today (I'm about to make this for the 6th or 7th time) I'll say the following: see this woman? she's a professional, either cook or food writer. She's had ample time to rehearse this video. Bear that in mind. Next, if your kitchen is even 6 inches smaller than the one you see here, don't attempt this dish. Next , if you don't have a bunch of mixing bowls, then don't try it---you'll need them. I'd rate this as intermediate to advanced intermediate cooking. You need kitchen skills to attempt this. Definitely do some of the prep early---like the day before or the morning of the day. Forget the ice bath, totally unnecessary, especially if you prep the day before. Commenters have suggested this is needlessly fussy---they're correct. If any of this fuss actually improves the flavor profile for you, then you have a very, very refined palate. Most of us don't.
@@bryanwray8038 I'm only vegetarian but yes, the hens that layed those eggs are typically kept in horrendous conditions, even the "cage free" ones. I have 5 well cared for, happy hens in my yard so I don't buy eggs that often.
This looks like a great recipe! But I don't think she's using the word "caramelize" right, there's no way neither of those mushroom preparations is sweet.
By caramelize you cook them until their own sugars brown, so seems right to me. Not sure why you'd think you know more than someone who does this for a living. Also you can buy puff pastry made with vegetable oil instead of butter.
Coming from a non-vegetarian, if someone served me this as my Thanksgiving entree I would be 1000 times more excited than if I were served turkey
does anybody really like turkey, honestly, or is it just everything else that goes on the table alongside it
@@AlexandraAndStuff for me personally it’s all about the side dishes. I could care less whether the turkey makes it to the table 😂
@@AlexandraAndStuff I love turkey, I just hate _DRY_ turkey. Most people overcook their turkey leading it to have a reputation for being dry but you can easily get moist and delicious turkey if you know what to do. If you want good turkey spatchcock and dry brine it.
@@sheilasutardi1363 *Exactlyyyy* yet it's the most stressful, expensive and ill cooked portion of the meal...It's like if everyone just decided you HAD to have caviar at Christmas dinner, even though most people don't eat it the rest of the year and many people don't even like it 🤔
I'm not either. Turkey is overrated. Really only love sandwiches (with cranberries sauce and horseradish). It's really the sides...I am not sure I'm competent enough for this but it looks beautiful.
I have made this three times now. The taste is sensational. I usually make it the day before, wrap the wellingtons in plastic wrap and put them in the refrigerator. This firms up the shape and makes for an easier time on the day of serving. For the past two years I have made a puff pastry lattice to drape over the Wellington. It increases the wow factor at serving.
I don’t know a better show stopper plant based dish. Thanks so much for creating it!
I saw this and legit clicked this curious if anyone's made it! How's the flavor?
Did you cook it the day before? or refrigerate it raw, then baked it just before serving? Thanks
@@alexandrafairfield1916assembled it in the puff pastry, then wrapped and refrigerated overnight. The next day, I brushed it with Justegg (I made this for a plant based group), put on another puff pastry lattice, more Justegg and baked.
@@arashiuchiha1591it is delicious.
I made this last year and it was delicious! It requires a lot of steps, but I made all the fillings the day before thanksgiving which made it super manageable and didn't adversely affect the flavor. For leftovers, I sliced it up and toasted each slice in the oven at 400 f for 5 minutes. Highly recommend!
Sounds like a good plan! Did you just store it in the fridge overnight?
Yes! The fillings stayed in the fridge overnight before assembly. I think it was actually easier to mold the filling into the proper shape when everything was cold@@niklasschuler3299
How do you get the water from the water bath out of the mushrooms
Vegetarian Mushroom Wellington: The Perfect Thanksgiving Main | Alexa Weibel | NYT Cooking 1248pm 26.11.24 good on yer for showing us the alt xmas dish but..................... fawkin' hell. if anyone of you suggests mushroom fucking wellington.... peace.
Update:
Oh wow the flavors!!!!
I give the recipe a 5/5. Absolutely delicious, earthy, and the port reduction amped everything up. The port reduction became best supporting actor that you would not want to go without. The thyme, rosemary, walnuts, mushrooms, apple cider sauteed onions were fantastic and played off really well. That port reduction though with this combination has blown my mind.
Some things I would do for next time:
1) after refrigerating the mushrooms and onions I would soak up the extra water with a paper towel because it caused the Wellington to seep.
2) I might make smaller Wellington like stuff puffed pastry style for other meals but keep it like this for Big Holidays.
3) look into other puff pastry besides the pepperidge farm ones that come in two sheets and are perforated into thirds.
Original post:
I just made the filling for this and out it in the refrigerator. This is the first time I've ever used every single ingredient for a recipe and I'm excited and nervous about the finished product. Tomorrow is the puff pastry part and making the port reduction. So far it smells like I know what I'm doing. 😋
I made this last Thanksgiving, but without the benefit of this video. It was time consuming, but absolutely delicious. The video is especially helpful for the assembly - I did not do mine correctly and ended up having to use two sheets of puff pastry to cover the wellington. Thank you NYT for showing us how it is supposed to be done!
She said “caramelize” or “caramelizing” 11 times, just in case anyone else, like me, wondered! This looks FANTASTIC!!!
Madlad
I made it this weekend with homemade puff pastry. OMG! It is delicious. This is not only for Thanksgiving but a great dish for an elegant, refine dinner.
Genius, the absolute best vegetarian recipe for a Sunday lunch or Christmas dinner. Given me so much inspiration thank you!
THANK YOU THANK YOU THANK YOU for posting this. I am making it for the first time this year and seeing Weibel cook it in motion is SUCH a help for my anxious little brain.
I’m here for the veggie holiday centerpieces :) more please
Finally, there is a vegetarian wellington receipe
This looks so delicious. I wish someone would make this for me. I hate to cook, but I love watching cooking videos. 😄
You hate to cook is like saying you hate to live... How can you survive without cooking?!
@@bbmcgee33many people do. They get by, somehow
I just love how every component builds a more complex flavor.
All the years I’ve been making mushroom Wellington this is the best informed recipe I’ve seen I’m definitely going to try this this thanksgiving
Made this dish for Christmas dinner. It was a hit among the vegetarians and meat eaters alike! :)
I just made this for Boxing Day dinner and it was amazing. I thickened and enriched the port reduction with a roux and it was also a great accompaniment to steak that we had. Totally worth all the effort and I will definitely make it again. If you haven’t made this- you need to!
We had 10 people for Christmas dinner and I ambitiously made two. Although not as pretty as the one in the video, they were very good! Prep time was much longer than expected and I was glad I made everything the day/night before. All I had to do was build and cook the wellingtons on Christmas day. Cook time took longer than the recipe due to our oven being completely full as well, but worked out with diligent monitoring and an oven thermometer. I'll probably make it again next year!
I love beef but have NEVER been tempted to eat a Wellington before seeing this!
Thank you so much I really really enjoyed watching you create this delicious mushroom wellington recipe I’m definitely going to try this one for Christmas dinner. Please stay safe and well too xxxx Mags ❤❤❤❤
I make it every thanksgiving. It’s amazing!!!!
This is so much easier than I expected ! Thank you Alexa
THANK YOU. I’ve been eyeing that recipe on your website for years, and I couldn’t figure out how to do some of the steps.
as a mushroom lover, this is my dream
This recipe is amazing. Thanks for sharing this.
I’ve wanted this for so long! Thanks for sharing
Looks so yummy 🤤 please do more veggie recipes 💟
This looks so good 😭 I’m going to make this for thanksgiving for sure 💛
This looks absolutely amazing!! Can’t wait to cook this at thanksgiving! Beautiful work! 🤍
I WANT TO MAKE THIS RIGHT NOW hahaha even though it's September... great recipe! Been looking for more interesting vegan stuff for special occasions and I can see many ways to make this vegan. Thanks a lot!
Made it as my main for thanksgiving and it was a success. I think next time I’ll simplify a few steps, but overall a great recipe. 👍🏻
This looks fabulous! I’ve done mushroom Wellingtons in the past that were ok - but kind of disappointing. THIS one looks so good! Definitely will do this for my next holiday meal!
the port reduction is SOOOOO decadent!
What temperature do you cook the wellington at please.
questions:
1. what kind of port is best? ruby? tawny?
2. the recipe says the assembled wellington can be refrigerated for up to one day before baking... how should it be covered while refrigerated?3. if refrigerated for several hours or a day, how long should it come to room temperature before baking?
We don't even celebrate Thanksgiving here but I already wanna try that nenu
No reason why you couldn’t make this celebratory menu for Christmas or New Years😊
Dinner party! 🎉
I cannot wait to make this! 🎉
what i substitute for the nuts because of nut allergy?
Brilliant - thank you Alexa/NYT - I’ve got a family affair at weekend with vegetarians attached :) This is the one for them. ‘Do not assemble puff pastry with hot ingredients….’ … Ok got it. You’ll be there every step of the way.
Thanks for this recipe! I’ve been wanting to try it for a while now. I’m a vegetarian, but this looks like a delicious and hearty dish.
I've just made this and it turned our great. I should've been careful not to cut both layers of pastry when decorating it😔 the top layer slid down in the oven but it all held well.
SUPER COOL
I am hardcore beef lover and I would 100% try this, looks awesome
That is beautiful. My goodness…I want to make that so badly!🤗🤗🤗🤗🤗🤗🤗🥰😋😋😋💐💐💋🫶🏻
Spectacular!
Beautiful!!!😍Can this be prepared the night before and refrigerated?
You could probably prepare all of the individual elements the night before and then assemble and cook the day of! If you cooked and then refrigerated the whole thing, I'd be worried the puff pastry would be soggy and not flaky.
This is so much better than turkey
Alexa you rock!
Looks amazing! Is there a recommended substitute for the nuts?
I was wondering the same thing. What about water chestnuts?
Finely chopped water chestnuts -- the nuts add more crunch than flavor :)
This looks so tasty, I wonder if you could sub out some of the mushrooms for cooked lentils to make it more filling?
Was thinking the same. Also, some celery or carrots or whatever else.
I made this last night for a holiday meal with friends (a total of 8 people)... no subbing needed! It was totally filling and the other main dish I made, maiale al latte (an equally delicious pork dish), was nearly untouched. I am not a vegetarian but I would make this mushroom Wellington anytime!
Can you suggest a vegan substitute for the egg wash? Thank you!! This looks amazing!!!
I’m only seeing this now but I will def make this for thanksgiving next year
Aww 🥰 love the idea! 👏
Yum! Can’t wait to try it.
What do you do instead of egg wash to seal the puff pastry? Just water? Or something else? I want to make this completely plant-based.
... I know what I'm making for Christmas!!!
Yummy 😋
I was so excited for this...putting it into the oven it all looked and smelled fantastic. 20 minutes into the bake though the dough ripped open and a lot of the filling fell out :*(
Do you use Tawny Port or Ruby Port?
All VegetarianS watch this Gary Yourosky Best Speech You Ever heard & Hapy Pear Wellington & Gaz Wellington & The truth about dairy by Dr Neal Barnard 🙏🏽
What kind of port wine did you use please?
Just a suggestion why not caramelize the mushrooms on a sheet tray in a very hot oven?
yum
What ingredient can I replace the cider with?
Looks spectacular!
I'm going to try it out.... rather than just file it for future. 😀
Can you make this early in the day and put in the refrigerator and cook it later
I love the layers. It looks a little intimidating though
This is marvelous, but I think i'd use a bigger pan/skillet.
that's a cool rolling pin
I'm not sure about the overlap. It looks like you have a layer of raw dough underneath the crust
Replacement for wine?
pretty impressive
Hat could i use instead of the nuts please as im allergic x
For texture, you could try puffing some chickpeas, soybeans, or lentils, something with a crunch that would soften in the bake? I imagine anything with a soft bite would be great
I used lentils it turned out lovely so Christmas Dinner it is now lol xxx
THIS LOOKS DELICIOUS !!! I THINK I'D LIKE THIS MORE THAN TURKEY .... my daughter is a vegetarian & would love this ! i always peeled the outer layer of the mushrooms ...Is that ok ? or would it change the flavour drastically ? . only because thats what my mother did ... i feel like im eating dirt otherwise ...
It's a waste of mushroom imo, what I do is that I simply I wipe them with a wet towel.
We’re I can find the recipe
Making this for tomorrow!! Did all the prep work today (including the puff pastry from scratch because it seems that everyone needed pre-made puff 🙄), looking forward to assembling and baking. 😍
I am happy to see this option as I don't eat beef.
I wish I were having this instead of turkey!
You said you could make the recipe vegan by using oil instead of butter; however, what should be used instead of the egg wash? Also, I don't see it possible to use oil instead of butter for the port reduction. So, what do you suggest?
Use vegan butter - there are many available, including one from Country Crock if you are in the US. For egg wash, use vegan egg substitute (Just Egg) if you can find it. If not, use an unsweetened plant milk. Also, FYI, these recommendations are straight from America's Test Kitchen, though I've had very good results with them in my vegan kitchen as well.
@@cookinmonster Thank you for responding.
Could you use a french bread loaf and scope out the inside? Or maybe a frozen bread dough?
Travesty upon travesty.
kött kött så man får redig protoin i sig kroppen behöver det
When you say cider is that just apple juice, or genuine cider? I really don't understand why Americans call apple juice cider - cider is fermented. Real cider is probably better in this recipe.
I have a severe (fatal) tree nut allergy. What can replace walnuts in this?
Water chestnuts??
Cool story bro!
They were out of puff pastry at 6 different stores. We went ahead and tried rough puff the first time. The pastry melted immediately in the oven. Do not attempt puff pastry on your first time! I repeat! Buy the pastry in advance 😢😢😢😢😢😢😢😢😢😢😢
Caramelize
First, yes, the dish is delicious. So much so that carnivores will snarf it up leaving the vegetarian/vegan folks hungry. I have to make 2 tonight, just sayin'. But the NYT recipe needs to be re-written first of all. It's a mess. One of these days I'll do that, but for today (I'm about to make this for the 6th or 7th time) I'll say the following: see this woman? she's a professional, either cook or food writer. She's had ample time to rehearse this video. Bear that in mind. Next, if your kitchen is even 6 inches smaller than the one you see here, don't attempt this dish. Next , if you don't have a bunch of mixing bowls, then don't try it---you'll need them. I'd rate this as intermediate to advanced intermediate cooking. You need kitchen skills to attempt this. Definitely do some of the prep early---like the day before or the morning of the day. Forget the ice bath, totally unnecessary, especially if you prep the day before. Commenters have suggested this is needlessly fussy---they're correct. If any of this fuss actually improves the flavor profile for you, then you have a very, very refined palate. Most of us don't.
Wear an apron to keep from soiling that pretty dress! :)
Yeah that dough is still raw in the middle...
She sounds so much like Merle wtf
ooh egg wash: not vegan-friendly
Use brush of plant milk or vegan butter instead of egg wash🤢
You do you. 🙃
I was hoping for written instructions too. No? Nvm. Found it
Why not just go the extra tiny bit more and make it vegan?
Because if you’re not vegan there’s no point…?? Vegan ≠ better
@@bryanwray8038 There's a point if you care about animal welfare. That's the only point.
@@ginsoakedgirl4 hens lay eggs naturally. Nothing about this is detrimental to animal welfare. You’re standing on a misplaced soapbox
@@bryanwray8038 I'm only vegetarian but yes, the hens that layed those eggs are typically kept in horrendous conditions, even the "cage free" ones. I have 5 well cared for, happy hens in my yard so I don't buy eggs that often.
This looks like a great recipe! But I don't think she's using the word "caramelize" right, there's no way neither of those mushroom preparations is sweet.
Onions get pretty sweet from their own sugars.
You can absolutely caramelize a mushroom. The natural sugar browning ends up mostly nutty but still slightly sweet.
She also said you can make puff pastry with olive oil. It seems NYT didn't vet her properly.
By caramelize you cook them until their own sugars brown, so seems right to me. Not sure why you'd think you know more than someone who does this for a living. Also you can buy puff pastry made with vegetable oil instead of butter.
Maillard reaction.
Noooooooooooo ...🤣🤣🤣🤣
Take away the meat you take away the Wellington. It’s just another mushroom tart…
Appreciate the recipe & demonstration video. But just an FYI...I had to MUTE the sound. Couldn't deal with her constant "UPTALK". YOIKS!
Nah, I'll stick with beef wellington.
【ｐｒｏｍｏｓｍ】 🍀
yum