Description
Delightful Vegetarian Mushroom Wellington is a comforting, savory dish that serves as the perfect centerpiece for any meal. This flaky pastry envelops a rich filling of sautéed mushrooms, fresh herbs, and spinach, creating a delightful medley of flavors and textures. Whether for a cozy family dinner or an elegant gathering, this Wellington will impress your guests and fill your home with mouthwatering aromas.
Ingredients
Scale
- 2 cups mixed mushrooms (cremini, shiitake, button), chopped
- 1 sheet high-quality puff pastry
- 1 medium shallot, finely chopped
- 2 tsp fresh thyme leaves
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1/4 cup low-sodium vegetable broth
- Salt and pepper to taste
- 1 egg (optional for wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, add olive oil and sauté shallots until translucent. Add garlic and cook for another minute before incorporating the chopped mushrooms. Sauté for about five minutes until softened.
- Stir in spinach and thyme, seasoning with salt and pepper. Cook until spinach wilts; then pour in vegetable broth and simmer until most liquid evaporates.
- Roll out puff pastry on a floured surface into a rectangle about one-eighth inch thick.
- Spoon the mushroom mixture down the center of the pastry, fold over each side to enclose the filling, and seal edges.
- Transfer to the baking sheet seam-side down, brush with egg wash if using, and bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
Keywords: For added texture, consider mixing in roasted nuts or other vegetables like leeks. To keep it vegan-friendly, use plant-based milk or aquafaba instead of egg wash.