Description
A delicious and savory Mushroom Wellington featuring a flavorful mushroom and vegetable filling wrapped in flaky puff pastry. This vegetarian main dish combines sautéed cremini mushrooms, aromatic herbs, nuts, and a touch of Dijon mustard, baked to golden perfection. Perfect for special occasions or a hearty meatless meal.
Ingredients
Scale
Puff Pastry:
- 1 package (10×15-inch) sheet puff pastry, thawed if frozen
- 1 large egg (for egg wash)
Mushroom Filling:
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 pound cremini mushrooms
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup pecans or walnuts, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
Instructions
- Prepare the Mushroom Filling: Chop the cremini mushrooms roughly, then pulse them in a food processor until finely diced. Heat avocado oil and butter in a large skillet over medium-high heat until bubbly, 1-2 minutes. Add diced onion, garlic, carrots, celery, thyme, and rosemary, sautéing until tender, about 3-5 minutes. Add mushrooms and cook until the liquid has mostly evaporated and mushrooms turn golden brown, roughly 10 minutes. Season with salt and pepper, then stir in chopped pecans, Dijon mustard, and soy sauce. Cook for another 2-3 minutes until well combined. Remove from heat and let cool to room temperature, about 15-20 minutes.
- Assemble the Wellington: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and place the thawed puff pastry sheet on it. Spoon the cooled mushroom filling onto the center of the pastry, leaving a 1-inch border all around. Fold the shorter 10-inch sides inward by about an inch, then roll the other sides firmly around the filling, sealing the edges completely. Turn the Wellington over so the seam is underneath. Optionally decorate the top with pastry cutouts such as leaves.
- Prepare for Baking: Make a few small slits on the top of the Wellington for steam venting. Brush the entire pastry surface evenly with the beaten egg wash to achieve a golden finish.
- Bake the Wellington: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the puff pastry is puffed up and golden brown. Remove from oven and let rest briefly before serving.
- Serve: Slice the Mushroom Wellington and serve warm, ideally with cranberry sauce or chutney on the side.
Notes
- Storage: Store leftover Mushroom Wellington in an airtight container in the refrigerator for 3-4 days. Place paper towels inside the container to absorb excess moisture and keep the pastry crisp.
- Reheating: To maintain a crispy crust, reheat leftovers in the oven or air fryer at 350°F until warmed through. Microwaving is possible but may soften the pastry.
- Freezing: Freeze the assembled but unbaked Wellington wrapped tightly in plastic wrap and foil. Thaw in the fridge before brushing with egg wash and baking as usual.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the Wellington)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
