Indulge in this elegant Mushroom Wellington, a scrumptious twist on the classic dish. Packed with savory mushrooms and wrapped in a golden puff pastry, it's the perfect centerpiece for any dinner party.
for 6 servings
- 16 oz cremini mushroom (455 g)
- 3 tablespoons olive oil, divided, plus more as needed
- 1 onion, thinly sliced
- ¼ cup vegetable broth (60 mL)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh thyme
- 4 oz spinach (115 g)
- nonstick cooking spray, for greasing
- 1 sheet puff pastry, sheet
- flour, for rolling out puff pastry
- 2 medium potatoes, thinly sliced
- 1 tablespoon non-dairy milk
- vegan gravy, for serving
- Calories 528
- Fat 34g
- Carbs 48g
- Fiber 3g
- Sugar 5g
- Protein 9g
Estimated values based on one serving size.
- Preheat the oven to 375°F (190°C).
- Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
- Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
- Add the garlic and sauté for 3 minutes more, or until fragrant.
- Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
- Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
- Add the spinach and sauté until wilted.
- Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
- In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
- Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
- In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.
- Bake for 35-40 minutes. until golden brown and puffed.
- Let rest for 10 minutes before cutting into thick slices.
- Serve with vegan gravy.
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