Description
This Mushroom Wellington is a delicious vegetarian twist on the classic beef wellington, featuring a savory mushroom and vegetable filling wrapped in flaky puff pastry. The filling combines finely diced cremini mushrooms, aromatic herbs, and crunchy pecans, enhanced by Dijon mustard and soy sauce for depth of flavor. Perfect as a hearty main dish for vegetarians or anyone craving a comforting, elegant meal.
Ingredients
Scale
Pastry
- 1 package (10×15-inch) sheet puff pastry, thawed if frozen
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
For Assembly
- 1 large egg (for egg wash)
Instructions
- Prepare the Mushroom Filling: Chop the mushrooms roughly and pulse them in a food processor until finely diced. Heat avocado oil and butter in a large skillet over medium-high heat until bubbly. Add diced onions, garlic, carrots, celery, thyme, and rosemary. Sauté until tender, about 3-5 minutes. Add mushrooms and cook until most of their liquid evaporates and they turn golden brown, about 10 minutes. Season with salt and pepper. Stir in chopped pecans, Dijon mustard, and soy sauce, cooking an additional 2-3 minutes. Remove from heat and let cool to room temperature, about 15-20 minutes.
- Preheat the Oven and Prepare Pastry: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Place the thawed puff pastry sheet on the lined baking sheet.
- Assemble the Wellington: Spoon the cooled mushroom filling into the center of the pastry sheet, leaving a 1-inch border on all sides. Fold the shorter sides (10-inch sides) inward about an inch, then tightly roll the longer sides into a log shape, sealing the edges. Turn the Wellington so the seam is underneath. Optionally, decorate the top with pastry cutouts, like leaf shapes.
- Prepare for Baking: Make several small slits on top of the pastry to allow steam to escape. Brush the entire pastry surface evenly with beaten egg wash to encourage a golden, shiny crust.
- Bake the Wellington: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp. Remove from oven and allow to cool slightly before slicing. Serve warm with a side of cranberry sauce or chutney for a perfect accompaniment.
Notes
- Storage: Store leftover Wellington in an airtight container in the refrigerator for 3-4 days. Place paper towels inside the container to absorb any excess moisture and keep the pastry crisp.
- Reheating: To keep pastry crispy, reheat leftovers in an oven or countertop air fryer at 350°F until warmed through. Microwaving is quicker but will soften the pastry.
- Freezing: Prepare the mushroom Wellington entirely before baking and freeze it solid wrapped securely in plastic wrap and foil. Thaw in the refrigerator before baking. Brush with egg wash and bake as usual.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the Wellington)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg
