- Juicy Marbles Loin, thawed
- 8 oz (up to 1 pound) mushrooms (any), finely chopped or minced
- Dijon Mustard
- Oil as needed
- Salt and pepper
- Vegan puff pastry sheet, defrosted
Thaw the loin the day before cooking. Defrost the puff pastry a few hours before assembling the Wellington.
Sear the loin in plenty of oil to prevent sticking. Try to evenly sear the outside of the roll (not the ends). Note, this is difficult to not have the loin stick. I am thinking this is either not worth the trouble, or maybe next time I will sear outside on an oiled grill.
Finely chop 1 pound of mushrooms. This is easiest done in a food processor. You want almost a mince. See pic below. Saute mushrooms in a bit of oil, season with salt and pepper. Cook until nicely browned and the water from the mushrooms is mostly gone, sort of a runny paste.
Remove loin from oven. Coat outside of loin with Dijon mustard using a pastry brush. See pic below.
Lay out puff pastry flat (make sure surface is floured to avoid sticking). Spread mushroom mixture staying away from the edges. Lay loin on top of mushrooms. Roll up pastry and seal.
Optional. I like to flip the assembled log over, so that the puff pastry seal is now on the bottom. Score the top with a sharp knife (see pic below). Then apply a wash made up of a bit of maple syrup mixed into some plant milk. You really only need a few tablespoons of wash.
Bake at 350 for 20 minutes until pastry is golden.
Garnish and serve.
The last pic shows the Juicy Marbles Wellington on the left, and the Impossible Beef Wellington on the right.