Mushroom Wellington Recipe (Vegetarian)

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Here’s a delicious Vegetarian Mushroom Wellington recipe that’s packed with flavor and makes a fantastic centerpiece for any meal:

Mushroom Wellington (Vegetarian)

Ingredients

  • 1 lb mixed mushrooms (such as cremini, shiitake, or portobello), finely chopped
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/4 cup fresh thyme leaves (or 1 tsp dried thyme)
  • Salt and pepper, to taste
  • 2 tbsp soy sauce or tamari (for umami flavor)
  • 1/4 cup breadcrumbs (preferably panko for crunch)
  • 8 oz cream cheese (or goat cheese for a richer flavor), softened
  • 2 tbsp fresh parsley, chopped
  • 1 package puff pastry (usually comes with 2 sheets)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp Dijon mustard (optional, for brushing on the pastry)

Instructions

  1. Prepare the Mushroom Filling:
    • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
    • Add the minced garlic and cook for an additional 1 minute until fragrant.
    • Stir in the chopped mushrooms and cook for 10-12 minutes, until the mushrooms release their moisture and the mixture becomes dry and browned.
    • Add the white wine (if using) and soy sauce, and cook for another 2-3 minutes, allowing the liquid to evaporate.
    • Stir in the thyme, salt, and pepper, then remove from heat and let the mixture cool.
    • Once cooled, mix in the breadcrumbs, cream cheese, and chopped parsley. This will help bind the filling together.
  2. Prepare the Puff Pastry:
    • Preheat the oven to 400°F (200°C).
    • Roll out the puff pastry on a lightly floured surface. If using two sheets, slightly overlap them and roll them out together to form a large rectangle.
    • Brush the surface of the pastry with Dijon mustard (if using) for added flavor.
  3. Assemble the Wellington:
    • Spread the cooled mushroom mixture evenly in the center of the puff pastry, forming a log-like shape.
    • Carefully fold the sides of the puff pastry over the filling, then fold the ends to seal.
    • Turn the Wellington seam side down and transfer it to a baking sheet lined with parchment paper.
  4. Egg Wash and Bake:
    • Brush the top of the Wellington with the beaten egg to give it a golden, glossy finish.
    • Bake for 25-30 minutes, or until the puff pastry is golden and crispy.
    • Let the Wellington rest for 5 minutes before slicing.
  5. Serve:
    • Slice the Mushroom Wellington into thick pieces and serve with a side of roasted vegetables or a fresh salad.

Tips

  • Make it ahead: You can prepare the mushroom filling a day ahead, then assemble and bake the Wellington the day you plan to serve it.
  • Add a layer of spinach: For extra flavor and color, add a layer of sautéed spinach between the mushroom filling and puff pastry.
  • Dairy-free option: Use a dairy-free cream cheese alternative and make sure the puff pastry is dairy-free.

This Mushroom Wellington is rich, flavorful, and perfect for any vegetarian occasion or holiday dinner. It’s sure to impress guests and satisfy everyone’s taste buds!

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