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I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as a child, so "hidden mushrooms" are out too). I worry that omitting them would defeat most of the purpose of the dish. Is there anything that could be used in their place to give a similar flavor?

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I am a mushroom hater too--I read Kenji's article--but this is a dish I just wouldn't make. Mushrooms are kind of key to its identity. –  SAJ14SAJ Dec 19 '12 at 13:54
I'm also a mushroom hater; I've scrapped off this part of the wellington for years. To me it's about how the beef cooks wrapped in this way not about the flavor of the layer. –  vwiggins Dec 19 '12 at 15:24
Awww, don't hate mushrooms. I know one, and he's quite the fun guy! –  JoeFish Dec 19 '12 at 16:17

6 Answers 6

up vote 8 down vote accepted

I don't think you can make a Beef Wellington without the obligatory mushrooms, it essentially becomes something else.

The whole concept behind beef wellington is to keep the meat juices in by being surrounded by pastry but there's no reason why you shouldn't omit the mushrooms for something else. I really can't think of any other food substance that would replicate the flavour of mushrooms without being mushrooms other than truffle.

I would try something like a pork/onion sausage meat stuffing and being the time of year it is, perhaps with chestnuts as a possible alternative, either surrounding the beef or inside it.

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Ooh, chestnuts might work! The recipe I linked sends the mushrooms through a food processor anyway. –  Yamikuronue Dec 19 '12 at 15:05
+1 Chestnuts are a really good idea. –  JoeFish Dec 19 '12 at 16:21

I don't like mushrooms much either, I've made wellingtons with pate mostly, although I've experimented with chopped up brussel sprouts with some success as well. One thing I would like to try is yellow lentils but haven't had the opportunity.

You could still try mushrooms though if it's the texture your roommate doesn't like rather than the flavor. If it is texture then try making a rough paste out of mushroom and shallots rather than chopped up pieces. Or try shitakes instead.

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Pate and onion would work well. –  vwiggins Dec 19 '12 at 15:23

I hate mushrooms too. The only time I ever made wellington, I simply put a mixture of onions and bacon and cheese in place of the mushroom layer. I first sprinkled parmesan cheese. Then I put a layer of finely chopped sauteed onions and then crumpled cooked bacon. It was fantastic and everyone there said it was the 'best thing they ever ate'. I realize this isn't really 'wellington' anymore. But let's face it. The only real reason anyone wants to eat it is because it's beef and puffed pastry! That's what's most important I think :)

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My husband also dislikes mushrooms. I substituted them for caramelized onions. Together with the pâté, it turned out quite well, though I agree that substituting the the mushrooms totally changes the character of the dish!

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I find olives tend to keep a similar texture to the mushrooms without bringing their disgusting earthy flavor to the dish :)

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Olives tend to be as controversial as mushrooms however; that won't work for me either. But maybe someone else can try that one! –  Yamikuronue Oct 18 '13 at 17:38
Ew. Instead of the lovely earthy flavor of mushrooms, you want to put in the disgusting petroleum-like flavor of olives. Ick. –  Marti Nov 8 '13 at 18:58

I have used haggis, and it worked a treat! The oats soaked up the juices and kept the pastry dry, and it complemented the beef wonderfully. The only thing I would say is ensure that you only make a thin layer as haggis can have quite a strong taste.

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