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Mushroom Wellington (vegetarian main dish) - Image 2

Mushroom Wellington

A delicious vegetarian alternative to the classic Beef Wellington, featuring savory mushrooms wrapped in flaky puff pastry.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds mixed mushrooms such as cremini, shiitake, and portobello, finely chopped
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons soy sauce
  • 1/2 cup breadcrumbs panko preferred
  • 1/2 cup Parmesan cheese grated
  • 1 large egg beaten, for egg wash
  • 1 sheet puff pastry thawed if frozen
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
  3. Add the garlic and thyme, cooking for another minute until fragrant.
  4. Increase the heat to medium-high and add the mushrooms. Cook until they release their moisture and begin to brown, about 10 minutes.
  5. Stir in the soy sauce, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  6. Roll out the puff pastry on a lightly floured surface to a rectangle about 12x14 inches.
  7. Spread the mushroom mixture down the center of the pastry, leaving a 2-inch border on all sides.
  8. Brush the edges of the pastry with the beaten egg. Fold the pastry over the mushroom mixture, sealing the edges well.
  9. Place the Wellington seam-side down on the prepared baking sheet. Brush the top with the remaining egg wash.
  10. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let rest for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crispier crust, bake at a slightly higher temperature, around 425°F (220°C).
• Avoid overfilling the pastry to prevent leakage during baking.
• Serve with a side of cranberry sauce for a delightful contrast.
Food Safety:
• Ensure the Wellington reaches an internal temperature of 165°F (74°C) to ensure food safety.
• Store leftovers in the refrigerator within two hours of cooking.