Sarah Brown
Mushroom Wellington is a delicious vegetarian alternative to beef Wellington, perfect for a celebratory meal or a cozy family dinner. This dish is a rich and tasty centerpiece, with a lentil and mushroom filling wrapped in flaky puff pastry. It is often served with roast potatoes, mushroom gravy, cranberry relish, and balsamic herb-roasted vegetables. The mushroom filling can be made in advance and combined with nuts, herbs, and spices to add flavor and texture. Mushroom Wellington is a versatile dish that can be adapted to suit vegan and gluten-free diets, ensuring an impressive and satisfying meal for all.
| Characteristics | Values |
|---|---|
| Main ingredients | Mushrooms, puff pastry, chestnuts, spinach, caramelized red onions, garlic, tarragon, eggs, olive oil, rosemary, thyme, walnuts, soy sauce or balsamic vinegar, rolled oats, salt, black pepper, heavy cream, non-dairy milk, leek, carrot, celery, tomato paste, lentils |
| Variations | Can be made vegan, vegetarian, or gluten-free |
| Ideal for | Holiday dinners, Christmas, Thanksgiving, Sunday lunch, entertaining on winter nights |
| Goes well with | Mashed potatoes, mushroom gravy, cranberry relish, balsamic herb-roasted veggies, roasted potatoes, sautéed green beans, roasted Brussels sprouts, roasted butternut squash, vegetarian stuffing |
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What You'll Learn
Spinach, stilton, and chestnuts
Mushroom Wellington is a delicious, rich, and tasty dish that is perfect for a festive dinner or a vegetarian Christmas dinner. It is a meatless take on the classic Beef Wellington, which is indulgent and usually made with beef fillet, mushrooms, herbs, and pastry. Mushroom Wellington is a great centerpiece for Thanksgiving, Christmas, or a special family dinner, and it is sure to please omnivores and vegetarians alike.
One variation of the Mushroom Wellington includes spinach, stilton, and chestnuts. This combination creates a delicious and flavourful dish that is perfect for winter entertaining. Here is a suggested recipe for this variation:
Ingredients:
- Mushrooms
- Spinach
- Stilton cheese
- Chestnuts (store-bought ready-cooked)
- Puff pastry (store-bought is fine)
- Olive oil
- Garlic
- Salt and pepper
- Egg
- Thyme (optional)
Method:
- Remove the stalks from the mushrooms and cut them into the desired size. Heat olive oil in a pan and fry the mushrooms until they are golden and cooked through. Transfer the mushrooms to a plate lined with kitchen paper to absorb the excess oil.
- In the same pan, add a little more oil if needed, and fry the garlic for a few seconds. Then, add the spinach and cook until it is wilted. Season with salt and pepper, and then transfer the spinach to a sieve to drain.
- On a floured surface, roll out the puff pastry to the desired thickness. Using a saucer and a larger plate, cut out circles that are about 5cm wider than the mushrooms for the base and 10cm wider for the tops.
- Place the smaller circles on a baking tray and top each with spinach, ensuring it is not wider than the mushrooms. Then, add a slice of stilton, followed by a mushroom, and another slice of stilton.
- Brush the edges of the pastry with egg and gently stretch the larger circle over the mushroom, pressing the edges together with a fork. You can trim the edges if needed and then brush the entire surface with egg.
- Bake in the oven at 200C/180C fan for about 40 minutes or until golden. Allow to cool for a few minutes before serving.
This recipe creates a delicious and indulgent Mushroom Wellington with spinach, stilton, and chestnuts. The combination of flavours and textures makes for a satisfying and memorable dish.
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Herbs and walnuts
Mushroom Wellington is a delicious and rich vegetarian dish that can be served as a main course for vegetarians, vegans, and meat lovers alike. It is a meatless take on the classic Beef Wellington. The mushroom filling is infused with the rustic charm of aromatic herbs and wrapped in crisp and flaky puff pastry.
To toast walnuts, spread the chopped walnuts on a rimmed baking sheet and toast in an oven preheated to 325°F for 8-10 minutes or until they smell nutty. Be sure to let the walnuts cool completely before adding them to the mushroom filling. This will help prevent the fat in the puff pastry from melting prematurely, which can affect the texture and flavour of the pastry.
In addition to herbs and walnuts, caramelized onions are a delightful complement to Mushroom Wellington. Cooking the onions slowly in vegan butter, sugar, salt, and pepper until they are golden and caramelized adds a depth of flavour to the dish. You can also add a splash of apple cider to the onions for an extra layer of sweetness.
Finally, don't forget to let the mushroom filling cool completely before assembling the Wellington. This will ensure that the pastry stays intact and doesn't rip or leak during the baking process.
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Crispy puff pastry
Puff pastry is a key component of mushroom Wellington. The pastry is used to wrap up the mushroom mixture, creating a crispy and flaky golden exterior. The best type of puff pastry to use is a refrigerated (not frozen) roll, which can be found in most grocery stores. It's important to note that puff pastry sheets are typically not large enough, so a whole roll is recommended. For a vegan Wellington, a vegan puff pastry sheet can be used, or a butter-based puff pastry for a non-vegan option.
When preparing the puff pastry, it's essential to thaw it overnight in the fridge before starting. The pastry should be unwrapped and spread with mustard, leaving a small border around the edges. The cooled mushroom mixture is then spread evenly down the centre of the pastry. The egg wash is an important step, as it helps to seal the pastry and create a golden colour when baked. Brush the edges of the pastry with beaten egg before folding over the sides and ends, and then carefully turn the Wellington over so that the seam is no longer visible. You can then score the pastry with a pattern of your choice and brush again with egg wash.
For a vegan "egg" wash, you can use nut milk, cream, or melted coconut oil. If you're not concerned about making a vegan dish, you can simply whisk an egg with a tablespoon of water.
Once the Wellington has been assembled, it's ready to be baked. The oven should be heated to 200C/180C fan/gas 7, and the Wellington should be baked for around 25-30 minutes, or until golden and crisp. It's best to let the Wellington cool down for a few minutes before slicing and serving.
The crispy puff pastry exterior of a mushroom Wellington not only adds a rich flavour but also provides a beautiful presentation, making it a perfect dish for special occasions and holiday gatherings.
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Mushroom gravy
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of chopped onion
- 1 clove of garlic, minced
- 1/2 pound of mushrooms, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of balsamic vinegar
- 1 cup of vegetable broth
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the onions and sauté until translucent.
- Add the garlic and cook for one minute, stirring frequently.
- Add the mushrooms and cook until softened.
- Stir in the soy sauce and balsamic vinegar, and cook for one minute.
- Pour in the vegetable broth and bring to a simmer.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth.
- Slowly add the cornstarch mixture to the pan, stirring constantly.
- Continue cooking until the gravy thickens, about 5 minutes.
- Season with salt and pepper to taste.
This mushroom gravy recipe is a delicious and flavourful addition to your mushroom Wellington. It is important to note that the mushroom filling for the Wellington should be made ahead of time so it can cool down before being wrapped in the pastry. The gravy can also be made in advance and reheated when needed.
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Rosemary and pecans
Mushroom Wellington with rosemary and pecans is a tasty vegan main dish, perfect for holiday gatherings. It can be made ahead of time and served warm or at room temperature.
To make the filling, heat oil in a large skillet or Dutch oven over medium-high heat. Add sliced mushrooms, diced onions, rough-chopped garlic, rosemary, and salt. Saute, stirring often, until the mushrooms release their liquid. Reduce the heat to medium and continue sauteing until the liquid evaporates. This may take some time, but it is important to avoid a watery filling. Splash in some sherry wine and balsamic vinegar, and saute again until all the liquid has cooked off. Add toasted chopped pecans, pepper, and truffle oil. Adjust the seasoning to taste. Allow the filling to cool before assembling the Wellington.
You can also add cheese to the filling if desired. Options include grated pecorino, gruyere, goat cheese, or cream cheese. You can also use meltable vegan cheese or make vegan ricotta.
To assemble the Wellington, roll out the puff pastry on a parchment-lined baking sheet. Place the filling in a mound along the centre and roll the pastry up, seam-side down. Use an "egg" wash to brush the pastry—for vegans, this can be nut milk, cream, or melted coconut oil, and for non-vegans, whisk an egg with a tablespoon of water.
Bake the Wellington until golden brown, then let it cool briefly before cutting and serving. Garnish with rosemary sprigs.
This dish pairs well with sides such as roasted parsnips, wilted spinach, roasted sweet potatoes, sauteed kale, or roasted sunchokes.
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Frequently asked questions
Mushroom Wellington is a rich and flavourful dish that can be served with roasted potatoes, mushroom gravy, cranberry relish, balsamic herb-roasted vegetables, and roasted Brussels sprouts.
Mushroom Wellington can be made with a variety of ingredients such as chestnuts, spinach, caramelized onions, garlic, tarragon, rosemary, thyme, walnuts, and vegan butter.
Puff pastry, either store-bought or homemade, is commonly used for mushroom wellington. It can be vegan, butter-based, or gluten-free, depending on your preference.
Mushroom Wellington is a versatile dish that can be served on special occasions like Thanksgiving, Christmas, or any holiday gathering. It's a great option for vegetarian or vegan guests.
Yes, the mushroom filling can be made ahead of time and refrigerated to allow it to cool before wrapping it in pastry. The assembled wellington can also be baked ahead of time and reheated, but it may not be as crispy.
