蕃薯蘑菇威靈頓批 | Sweet Potato and Mushroom Wellington

 
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蕃薯蘑菇威靈頓批 x 相約在暴風雨前夕

2020年｜日落，這蕃薯威靈頓在焗爐裡待著。其他菜基本上都做好，餐桌擺好，音樂選好，一回要說的話也想好。時間突然停下來，等待的是幾個朋友。一如所料，他們遲到。 我莞爾一笑，究竟大家是萍水相逢，或是患難之交，還未搞清楚，有必要這麼認真嗎？但我再想，今晚一頓飯的原意，一是在亂局前夕慶祝一個生日，二是趁大家未分道揚鑣前道謝。珍惜眼前人，無須覺得尷尬，做到自己要求的最好就算了。

人類耕種蕃薯有5千多年的歷史，最初在中美洲種植，直至16世紀才因殖民地化所衍生的貿易傳到歐亞大陸，包括中國。蕃薯有頑強的生命力，在貧赤土壤裡種植也能有所收成，一次又一次助老百姓逃過飢荒。婆婆也曾講過她在二戰走難時吃蕃薯的故事。

幾位朋友能在歡笑聲中食蕃薯，已經值得感恩。

份量： 4

所需時間：1 小時或以上

材料：

蘑菇 3 杯（切片）
蒜 3 大瓣（切碎）
特級初榨橄欖油 1.5 湯匙
洋蔥 2 杯（切粒）
椰子糖或普通糖 2 湯匙
蕃薯 1 個（中型；煮熟，去皮，搗碎）
純素酥皮 1 塊（已解凍）
新鮮瑪莉草 2 小枝
第戎芥末 2 湯匙
海鹽、胡椒粉作調味

純素蛋液：

鷹嘴豆水 1 湯匙
杏仁奶 1 湯匙
植物油 1 湯匙
楓糖漿 1 湯匙

*非純素版可用雞蛋代替。

步驟：

  1. 將焗爐預熱至190°C / 375°F。調中火，在一個大平底鍋燒熱1湯匙橄欖油，然後放入洋蔥。炒至半透明，不時攪拌。

  2. 調至大火，加入糖，炒至洋蔥金黃色。盛起備用。

  3. 加入剩餘的橄欖油，放入蒜、蘑菇、鹽和胡椒粉並炒至嫩。盛起，放在鋪有廚房紙巾的碟上。另外用紙巾將蘑菇蓋上，翻過來，瀝乾。將洋蔥、蘑菇和蕃薯放入冰箱，冷卻10-15分鐘。

  4. 冷卻後，將酥皮放在一張牛油紙上。在酥皮的中間部分鋪上洋蔥，兩邊應各留大概2cm。之後鋪上蕃薯、蘑菇，然後加芥末和瑪莉草。如有需要，可用鹽和胡椒粉調味。

  5. 小心將酥皮兩旁摺起，形成圓木狀。按下酥皮邊讓它「密封」。

  6. 準備純素蛋液。在酥皮的頂部和側面刷一層蛋液，用刀在頂部鎅菱形。

  7. 焗40分鐘，酥皮呈金黃便完成！

【備註】

  • 視乎酥皮大小，可能需要用麵糰棍將它推闊一點

  • 此食譜看似複雜，但其實十分容易掌握。煮好蔬菜後，準備酥皮，將蔬菜一層層疊上，摺好酥皮，放入焗爐便行

食譜來源：https://www.veganvigilanteblog.com/vegan-mushroom-wellington/

你做過這道菜嗎？在下面留言，分享你的回憶吧！

 

Sweet Potato and Mushroom Wellington x Dinner Before the Storm

2020 | The evening was young. The sweet potato wellington was breathing in the oven. All else was ready: the other dishes, the table, the playlist. Even what I wanted to say was drafted. Time seemed to have paused, as I awaited the arrival of a few friends. As expected, they were late. Was I a fool to have put so much effort into the dinner? But then again, this dinner came with a purpose: to celebrate a birthday before the dawn of chaos, and give thanks while these friends had yet to part. There was nothing to be embarrassed about. The effort was commensurate with the purpose.

Sweet potato has been a crop for over 5,000 years. First domesticated in Central America, it was only introduced to Europe and Asia by colonial trade in the 16th century. China was one of the destinations. Thanks to its resilient character, it can be reaped on the thinnest soil and has saved people from famine time and time again. My grandma too fed on sweet potatoes when she was a refugee during the Second World War. 

Now that we got to feast on sweet potatoes in laughter, we could only be grateful. 

Serves: 4

Total cooking time: 1 hour or more

Ingredients:

3 cups sliced mushrooms
3 large cloves garlic, minced
1.5 tbsp extra virgin olive oil, divided
2 cups chopped onion
2 tbsp coconut sugar (or regular sugar)
1 medium sweet potato, cooked, removed from skin & mashed
1 vegan puff pastry, thawed
2 sprigs fresh rosemary
2 tbsp Dijon mustard
Sea salt and pepper to taste

Vegan Egg Wash:

1 tbsp aquafaba (chickpea water)
1 tbsp almond milk
1 tsp vegetable oil
1 tbsp maple syrup 

*Non-vegan version can use regular egg wash.

Steps:

  1. Preheat oven to 190°C / 375°F. In a large frying pan over medium heat, add 1 tbsp olive oil followed by the chopped onion. Sauté until translucent, stirring occasionally.

  2. Turn up heat to high and add coconut sugar to onions until they are golden brown. Remove from heat and pan, set aside. 

  3. Return pan to heat, add remaining olive oil, garlic, mushrooms, sea salt and pepper and sauté until lightly wilted. Remove from heat and place on plate lined with paper towels. Fold paper towels around mushrooms and turn over, allowing them to drain. Transfer onions, mushrooms, and sweet potato to freezer to cool for 10-15 minutes. 

  4. When the veggies are cool, unfold puff pastry on a lined baking sheet. Spread the onions over middle third of pastry, leaving about 2cm on each side. Follow with a layer of mashed sweet potato, then a layer of mushrooms and top with Dijon mustard and sprigs of rosemary. Season with sea salt and pepper, if needed. 

  5. Roll the pastry VERY CAREFULLY over the top of the mushroom mixture until it forms a log. Press down on the pastry edges to ‘seal’ it.

  6. Make the vegan egg wash by whisking all the ingredients together in a small bowl. Brush a thin veil of the wash over the top and sides of the pastry. Using a knife, cut zig-zags over the top of the pastry. 

  7. Bake for 40 minutes. Your pastry is done when the crust is golden brown. 

Contributor’s Note:

  • Depending on the puff pastry size, you may need to use a rolling pin to roll it out a bit more.

  • This recipe looks complicated, but it’s actually really easy to grasp! Just cook the vegetables, prep the puff pastry, layer the veggies on, fold it up, and stick it into the oven.

Recipe source: https://www.veganvigilanteblog.com/vegan-mushroom-wellington/

Did you make this dish? Share your memory about it in the comment box below!

 
1 hour or moreThe Shared Meal HKInternational, Vegan, Sweet Potatoes, MushroomsComment