Description
This Mushroom Wellington recipe is a delicious vegetarian main course featuring a savory mushroom and caramelized onion filling layered with sweet potatoes and wrapped in flaky puff pastry. Perfectly baked to golden brown, it makes an impressive and hearty meal for any occasion.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms
- 3 large yellow onions, peeled and thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried rosemary
- 4 ounces baby spinach
- 2 medium sweet potatoes, peeled and thinly sliced
Pastry
- 1 sheet puff pastry
- 1 tablespoon olive oil
- 1 tablespoon unsweetened soy milk
Instructions
- Thaw puff pastry and preheat oven: Set the frozen puff pastry out to thaw for about 30 minutes while you prepare the filling. Preheat your oven to 375 degrees F and lightly grease a baking pan.
- Prepare the mushroom filling: Pulse the mushrooms in a food processor until crumbly but not pureed, or chop finely by hand. Heat olive oil in a large pan over medium heat, add sliced onions, and cook for about 30 minutes, stirring frequently, until caramelized and golden brown. Season with 1/4 to 1/2 teaspoon salt near the end. Add chopped mushrooms, garlic, and soy sauce to the pan, cooking for about 10 minutes until mushrooms soften and most moisture evaporates. Stir in thyme, rosemary, and baby spinach until spinach wilts. Remove from heat.
- Assemble the Wellington: Roll out thawed puff pastry to about 9×12 inches on parchment paper. Layer thinly sliced sweet potatoes on the center third of the pastry, then half the mushroom mixture, followed by another layer of sweet potatoes, the rest of the mushroom mixture, and a finishing layer of sweet potatoes.
- Seal the pastry: Fold the sides of the pastry over the filling and pinch edges to seal, using a little water if needed. Carefully flip the wellington onto the baking pan with the seam side down using the parchment paper.
- Score and brush the pastry: Use a sharp knife to create a criss-cross pattern on top. Mix olive oil and soy milk, then brush this mixture over the top and sides of the wellington.
- Bake and rest: Bake for 45 minutes until golden brown and puffy. Let rest for 10 minutes before slicing. Serve warm with vegan gravy if desired.
Notes
- Make ahead: Prepare the filling and slice sweet potatoes up to a day before. Store in the refrigerator. Thaw the puff pastry just before assembling and baking.
- Storage: Keep leftovers refrigerated in a covered container for 3-4 days or freeze for longer storage.
- Mushrooms: Cremini mushrooms are recommended, but any mushroom variety can be used. For more texture, slice mushrooms instead of chopping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
