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Mushroom Wellington

Mushroom Wellington

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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

Vegetarian Wellington Recipe

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.


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Mushroom Wellington
 
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

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