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Vegetarian Mushroom Wellington Recipe

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Ingredients

Scale
  • For the mushroom filling:
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 2 lbs (900g) mixed mushrooms (cremini, portobello, shiitake), finely chopped
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary, chopped
    • 2 tablespoons soy sauce
    • 1/4 cup dry white wine or vegetable broth
    • 1/2 cup cooked lentils (optional, for added heartiness)
    • 1 cup spinach, chopped (optional)
    • Salt and pepper to taste
    • 1/2 cup breadcrumbs (or almond flour for a gluten-free option)
  • For assembly:
    • 1 sheet puff pastry, thawed
    • 2 tablespoons Dijon mustard
    • 1 egg, beaten (for egg wash; use plant-based milk for a vegan version)
    • 1 tablespoon sesame seeds or poppy seeds (optional)

Instructions

  • Prepare the Mushroom Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the garlic and cook for another minute. Stir in the mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
  • Season and Simmer: Add the thyme, rosemary, soy sauce, and white wine (or broth). Stir well and cook until the liquid has mostly evaporated. If using, add the lentils and spinach, and cook for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste, then stir in the breadcrumbs to absorb any excess moisture. Set the filling aside to cool.
  • Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Assemble the Wellington: On a lightly floured surface, roll out the puff pastry into a large rectangle (about 12×10 inches). Spread a thin layer of Dijon mustard over the center of the pastry. Spoon the cooled mushroom mixture onto the center, shaping it into a loaf-like form. Fold the pastry over the filling, sealing the edges tightly. Place the seam side down on the prepared baking sheet.
  • Decorate and Brush: Use a sharp knife to make light slashes across the top of the pastry (this helps release steam). Brush the entire pastry with the beaten egg or plant-based milk, and sprinkle with sesame or poppy seeds if desired.
  • Bake: Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let the Wellington cool for about 10 minutes before slicing and serving.

Nutrition

Find it online: https://succulentrecipes.com/vegetarian-mushroom-wellington-recipe/