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Festive Mushroom Wellington: 1 Stunning Holiday Dish

Festive Mushroom Wellington

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A festive and elegant vegan mushroom Wellington, perfect for holiday gatherings. This recipe features savory mushrooms and herbs wrapped in flaky pastry, offering a delightful centerpiece for your celebration.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 pounds mixed mushrooms (cremini, shiitake, oyster), finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
  3. Add the garlic and cook for 1 minute more until fragrant.
  4. Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.
  5. Stir in the thyme, rosemary, salt, and pepper. Cook for another 2 minutes.
  6. Remove from heat and stir in the breadcrumbs. Let the mixture cool completely.
  7. On a lightly floured surface, unfold the puff pastry. Spoon the mushroom mixture onto the center of the pastry, shaping it into a log.
  8. Fold the pastry over the mushroom filling, trimming any excess. Crimp the edges to seal.
  9. Place the Wellington on a baking sheet lined with parchment paper.
  10. Brush the top with beaten egg for a golden finish, if desired.
  11. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
  12. Let cool slightly before slicing and serving.

Notes

  • You can use a mix of your favorite mushrooms.
  • Ensure the mushroom mixture is completely cool before assembling to prevent the pastry from becoming soggy.
  • For a vegan option, omit the egg wash or use a plant-based milk for brushing.

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