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Mushroom Wellington Recipe

Mushroom Wellington is a sophisticated vegetarian twist on the classic Beef Wellington. It features a rich and flavorful mushroom filling, often combined with onions, garlic, spinach, and herbs, all wrapped in a golden, flaky puff pastry. The combination of savory mushrooms, herbs, and the buttery pastry creates a hearty yet refined dish that’s perfect for holidays, special occasions, or a cozy dinner.
Prep Time : 20 minis
Cook Time : 45 minis
Rest Time : 10 minis
Total Time : 1 hrs 15 minis
Yield: 4
Servings : 4
Seasons: ,
Courses: ,
Cuisines:
Cooking Methods: ,
Difficulty level:
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Ingredients

For the Mushroom Filling:

  • 1 lb (450g) mixed mushrooms (cremini, button, shiitake, and/or portobello), finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or unsalted butter
  • 1 tbsp soy sauce or tamari (optional, for added umami)
  • 1/4 cup dry white wine (optional)
  • 1/4 cup breadcrumbs (optional, for binding)
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh spinach (optional, for extra flavor and texture)

For the Wellington:

  • 1 sheet puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp fresh parsley (for garnish, optional)

Direction

  • Prepare the mushroom filling:

    • Cook the mushrooms: In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
    • Add the finely chopped mushrooms to the skillet. Stir and cook for about 10 minutes, allowing the mushrooms to release their moisture and begin to brown. Stir occasionally.
    • Deglaze the pan: If using, add the white wine to the pan and cook for another 2-3 minutes, allowing the liquid to reduce. Add soy sauce (if using) and season with salt, pepper, and fresh thyme.
    • Finish the filling: If desired, stir in the spinach until wilted, then add the breadcrumbs to help bind the mixture and absorb any remaining moisture. Let the mixture cool for about 10 minutes, then transfer it to a bowl and set aside.
  • Prepare the puff pastry:

    • Roll out the pastry: Lightly flour your work surface and roll out the sheet of puff pastry to about 1/8-inch thick. Ensure it’s large enough to fully encase the mushroom filling. If you’re using multiple sheets of puff pastry, seal the edges to form one large rectangle.
    • Place the mushroom filling: Once the filling has cooled, spoon it into the center of the pastry, shaping it into a log or rectangle the length of the pastry sheet, leaving some space at the edges.
  • Assemble the Wellington:

    • Fold the pastry: Carefully fold the edges of the puff pastry over the mushroom filling. Seal the edges by pressing them together gently, then fold the ends over to seal completely. If any seams or gaps remain, press them together with your fingers to prevent the filling from leaking out during baking.
    • Brush with egg wash: Transfer the wrapped Wellington to a baking sheet lined with parchment paper. Brush the entire surface with the beaten egg to give the pastry a golden, shiny finish when baked.
  • Bake the Mushroom Wellington:

    • Preheat the oven to 400°F (200°C). Bake the Wellington in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown. If necessary, you can check that the pastry is fully cooked by gently pressing on it—it should feel light and crisp.
    • Rest the Wellington: Once baked, remove the Wellington from the oven and let it rest for 5-10 minutes before slicing. This will help the filling set and make slicing easier.
  • Serve:

    • Slice the Mushroom Wellington into individual portions and serve on plates. Garnish with fresh parsley if desired, and enjoy with a side of roasted vegetables, a fresh salad, or mashed potatoes.

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