Mushroom Wellington
Mushroom Wellington is a stunning centerpiece that showcases the earthy flavors of mushrooms combined with the flaky, buttery texture of puff pastry.
Equipment
- Large Skillet
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 pound Mixed mushrooms (cremini, shiitake, button), finely chopped
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
- 1 teaspoon Fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- ½ cup Vegetable broth
- 1 cup Fresh spinach, roughly chopped
- ½ cup Breadcrumbs (preferably whole wheat)
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- to taste Salt and pepper
- 1 sheet Puff pastry (thawed if frozen)
- 1 egg Beaten (for egg wash, optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Incorporate minced garlic and stir for an additional minute.
- Add finely chopped mushrooms to the skillet. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 8-10 minutes.
- Season mushrooms with thyme, rosemary, salt, and pepper. Pour in vegetable broth and simmer for 5 minutes. Stir in chopped spinach until wilted. Remove from heat and fold in breadcrumbs and soy sauce.
- Preheat oven to 400°F (200°C). Roll out puff pastry into a rectangle on a floured surface. Spoon cooled mushroom mixture into the center, shaping it into a log. Fold pastry over filling and seal edges.
- Flip the Wellington seam-side down onto a baking sheet lined with parchment paper. Score the top with diagonal slashes and brush with beaten egg.
- Bake for 25-30 minutes until pastry is puffed and golden brown. Allow to rest for 10 minutes before slicing.
Notes
For variations, consider adding different types of mushrooms, spices, or nuts. Serve with gravy or seasonal vegetables for a complete meal.