LCBO Food & Drink Holiday 2020

Veggie deluxe from page 55

pastry with egg and pull back to seal. Carefully flip Wellington onto a parchment-lined baking tray so the seam side is down. 9 Brush pastry with egg wash and cut 3 evenly spaced 3/4-inch (2-cm) slits on top for steam vents. If desired, gently score pastry in a deco- rative pattern with a sharp knife, being careful not to cut all the way through the pastry. Bake on middle rack until deeply golden brown, about 45 minutes. Cool at least 20 minutes be­ fore cutting into thick slices and serving with crème fraîche and chives.

2 Remove stems from portobellos. Roughly chop stems and set aside. Place portobello caps on a parchment-lined baking sheet. Brush both sides with olive oil and season with salt and pepper. Arrange evenly gill-side up. Bake on bottom rack until tender and browned, about 22 minutes. Remove from oven and cool. 3 While portobellos are roasting, bring a medium pot of salted water to a boil. Cook quinoa until tender, 12 to 15 minutes. Drain and transfer to a baking sheet to cool. 4 Working in batches, pulse assorted mush- rooms and portobello stems in a food proces- sor until no piece is bigger than 1/2 inch (1 cm). 5 Heat 1 tbsp (15 mL) oil and 1 tbsp (15 mL) butter in a large nonstick frying pan over medium-high heat. Add half of mushroom mixture. Cook, stirring, until tender, about 7 minutes. Season with salt and pepper. Trans- fer to tray with quinoa to cool. Repeat process with remaining mushrooms. 6 In same pan, reduce heat to medium and add remaining 2 tbsp (30 mL) butter. When melted, add shallots. Cook, stirring, until soft and light golden, about 7 minutes. Add garlic and thyme. Cook 2 minutes. Add wine and raise heat to high. Cook, stirring often, until moisture evaporates, 2 to 3 minutes. Season with salt and pepper. Transfer to tray with quinoa and mushrooms to cool. 7 Pat spinach dry with paper towel and place in a large mixing bowl with cooled quinoa, sautéed mushrooms, shallot mixture, 3 eggs and panko. Mix thoroughly. Taste for salt and pepper. 8 Dust work surface with flour. Roll puff pastry into roughly a 12 x 17-inch (30 x 43 cm) rectan- gle. Make a rectangle of overlapping plastic wrap larger than pastry on work surface then place pastry on top with the longer end facing you. Spread half the filling in centre of pastry into a 4 x 13-inch (10 x 33-cm) rectangle. Place portobellos on top, gill-side up. Pat remaining stuffing on top of mushrooms. Use plastic wrap to lift one long side of pastry over filling. Brush a 1-inch (2.5-cm) band of remaining beaten egg along pastry edge. Lift other long side over pas- try overtop, stretching if necessary to overlap. Pat seam to seal. Brush exposed short ends of

Serves 8

MUSHROOMWELLINGTON WITH QUINOA AND SPINACH

WHAT TO SERVE Enjoy the synergy between earthy portobello mushrooms and Pinot Noir’s fruit and earth tones. Choose a cool-climate style for its nuanced characteristics and structure. Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $22.95

This vegetarian Wellington has the same august presentation as its beefy uncle but without any meat. Seek out all-butter puff pastry if you can, and if crème fraîche is not available, use full-fat sour cream. This recipe takes inspiration from Alexa Weibel’s Vegetarian Mushroom Wellington in The New York Times . Extra virgin olive oil for brushing Salt and freshly ground pepper to taste 1/2 cup (125 mL) white quinoa 1 lb (455 g) assorted mushrooms, roughly chopped 2 tbsp (30 mL) vegetable oil, divided 4 tbsp (60 mL) unsalted butter, divided 4 large shallots, finely chopped 5 cloves garlic, finely chopped 1 tbsp (15 mL) chopped thyme 1/2 cup (125 mL) dry white wine 1 pkg (300 g) frozen chopped spinach, thawed, squeezed dry 4 large eggs, divided, lightly beaten 1/2 cup (125 mL) panko bread crumbs Flour for dusting 1 pkg (400 to 500 g) frozen puff pastry, thawed Crème fraîche and finely sliced chives for serving 4 portobello mushrooms, 4 inches (10 cm) in diameter

Remains of the day from page 81

CRANBERRY-ORANGE MAYO This recipe doubles easily and makes a great addition to your turkey sandwiches! 1/4 cup (60 mL) cranberry sauce 1/4 cup (60 mL) mayonnaise 1/2 tsp (2 mL) orange zest, finely grated on a rasp (optional) 1/2 tsp (2 mL) your favourite hot sauce, or to taste 1 In a small bowl, use a fork to stir together all the ingredients. Refrigerate until ready to use. Makes 1/2 cup (125 mL)

1 Preheat oven to 400°F (200°C).

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FOOD & DRINK HOLIDAY 2020