Usually, vegetarians draw the short straw when it comes to Thanksgiving meals or Christmas dinners, but make this delicious Mushroom Wellington and it’s something everyone can enjoy.
By Jennifer Donoghue
There are those times when we are struck by inspiration. Sometimes things work out wonderfully, other times, well, not so much. The day I came up with this Mushroom Wellington was one of those wonderful days.
It all started that morning when I was dreaming up a delicious mushroom dish when I wondered what a vegetarian, mushroom based version of a beef wellington would be like. I wasn’t sure how it would all turn out, but the thought of delicious mushrooms encased in golden flaky pastry was too alluring to wait any longer to put this idea to test.
I wanted deliciously substantial mushrooms to be the star of my wellington, so I fried some large portabella mushrooms in a little olive oil before brushing them with Dijon Mustard. The mushrooms were then wrapped in baby spinach leaves and surrounded by caramelised onions, before being wrapped up in puff pastry and baked until golden brown.
What emerged from the oven was a delicious golden parcel, which when cut open revealed delicious juicy mushrooms. Even better, it tasted amazing, and even my non-mushroom loving fiance enjoyed it.
I find usually, vegetarians draw the short straw when it comes to Thanksgiving meals or Christmas dinners, but make this delicious Mushroom Wellington and it’s something everyone can enjoy.
Mushroom Wellington
- Total Time: 1 hour
Ingredients
- 6 medium or 4 large portabello mushrooms, stalks trimmed and cleaned
- 3 onions, peeled and chopped
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 300g of baby spinach
- 4 sprigs of thyme
- 1 sheet of frozen puff pastry, partially thawed
- 1 egg, beaten
- 1 tablespoon of dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside to cool.
- Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.
- Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with lightly with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.
- When the ingredients are cooled place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with thyme sprigs and the remaining baby spinach.
- Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
- Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
- Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.
- Prep Time: 20 mins
- Cook Time: 40 mins
Thank you, thank you, thank you for posting this recipe. I’m always wondering what to eat during the holidays.
You’re welcome Yadsia :D I know how hard it is as a vegetarian during the holidays. Hopefully this will inspire you :D
what a great autumn dish!
Thank you Tamara :D
Ive made this dish three times now…first as above and it was amazing. Second time, I added mozarella. Also amazing. Hubby is a mega meat lover so third time I added bacon and brie. Delicious. This has now become a staple in our house and its soo cheap to make. Thanks :-)
Hi, this recipe sounds great and i’ll be sure to give it go this xmas. how many does the above serve? how many portions?
This is the most delicious and special dish . I plan to serve it for the vegetarian members of my family on Christmas Day. They won’t feel left out!
This recipe was easy to follow and received rave reviews from all the guests. I am not a great cook, but this made me look like a great chef!
Can this be prepared completely ahead of time and reheated when ready to serve ?
How can the Wellington be reheated for a late arriving guest? The microwave makes the crust rubbery and hard.
I’ve made this recipe many time and it never disappoints. I’m thinking about making individual wellingtons for a vegetarian option at Thanksgiving this year. Any suggestions on making ahead and reheating?