Why Make This Recipe
Mushroom Wellington is a delightful dish that satisfies your hunger and offers a burst of flavors. It is a wonderful option for those who love mushrooms and want a meat-free meal. This dish is perfect for special occasions and family dinners. Plus, it can be a great way to impress your guests with a beautiful presentation and rich taste.
How to Make Mushroom Wellington
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium leek (cut in half and thinly sliced)
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 1 rib celery (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 teaspoon rosemary (dry or fresh chopped)
- 1 teaspoon sage (dry or fresh chopped)
- ½ teaspoon thyme
- 1 pound mushrooms
- 1½ cans (15 oz each) lentils (or 2 cups cooked lentils)
- 1 cup walnuts (chopped)
- 2 tablespoons soy sauce (or balsamic vinegar)
- 4 tablespoons rolled oats
- 1½ teaspoons salt (more or less to taste)
- ⅛ teaspoon black pepper
- 10 to 14-ounce puff pastry sheet (refrigerated or frozen and thawed)
Directions
- Heat 2 tablespoons of extra virgin olive oil in a large skillet.
- Add 1 sliced leek, 1 chopped onion, 1 chopped carrot, 1 chopped rib of celery, and 4 minced garlic cloves to the skillet. Cook for about 5-10 minutes while stirring often.
- Add 2 tablespoons of tomato paste, 1 teaspoon of rosemary, 1 teaspoon of sage, and ½ teaspoon of thyme. Cook for an additional 2 minutes.
- Rinse and coarsely chop 1 pound of mushrooms. Add them to the pan.
- Add 1½ cans of lentils (drained and rinsed), 1 cup of chopped walnuts, and 4 tablespoons of rolled oats to the pan. Season the mixture with 2 tablespoons of soy sauce, 1½ teaspoons of salt, and ⅛ teaspoon of black pepper. Cook for about 15 minutes while stirring occasionally. Taste and adjust seasoning, then let the mixture cool to room temperature.
- Preheat the oven to 350°F (or 180°C). Line a baking tray with parchment paper.
- Roll out the puff pastry to create a rectangle of at least 12 x 8 inches (30 x 20 cm) on the baking tray. Make diagonal cuts on the sides of the pastry sheet, about 1 inch (2.5 cm) wide.
- Place the mushroom filling in the center of the pastry, leaving some space at the edges. Compact the filling with your hands or a spoon.
- Fold in the strips on the sides to create a cross-hatch pattern, wrapping the filling tightly.
- Brush the surface with heavy cream, milk, or a non-dairy substitute.
- Bake for about 30 minutes or until the topping is golden brown.
- After baking, allow it to cool for 5 minutes before cutting it with a serrated knife. It is recommended to serve it with mushroom gravy.
How to Serve Mushroom Wellington
Mushroom Wellington is best served warm. You can slice it into portions and present it on a serving platter. It pairs nicely with mushroom gravy or a simple green salad. You could also serve it alongside roasted vegetables or mashed potatoes for a complete meal.
How to Store Mushroom Wellington
To store leftovers, let the Mushroom Wellington cool down completely. Then, wrap it tightly in plastic wrap or store it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Wrap it in freezer-safe packaging and it should keep for up to 2 months.
Tips to Make Mushroom Wellington
- Ensure the mushroom mixture is cool before wrapping it in puff pastry. This helps the pastry maintain its texture.
- Feel free to experiment with different types of mushrooms to create unique flavors.
- If you want a more golden surface, you can brush the pastry with egg wash instead of cream or milk.
Variation
You can add different vegetables to the filling, such as spinach or bell peppers, to enhance the flavors. For a nuttier taste, try adding chopped pecans or almonds instead of walnuts.
FAQs
Q: Can I make Mushroom Wellington in advance?
A: Yes! You can prepare the filling ahead and store it in the refrigerator. Assemble the Wellington just before you’re ready to bake it.
Q: Is Mushroom Wellington suitable for vegans?
A: Yes! Use plant-based milk or cream for the brush and ensure the puff pastry does not contain animal products.
Q: Can I use frozen mushrooms for this recipe?
A: While fresh mushrooms are recommended for the best texture and flavor, you can use frozen mushrooms if that’s what you have. Thaw them completely and drain excess moisture before using.
