Mushroom Wellington

Published

The nutty flavor of creminis makes this a flavorful dish well matched with Pinot Noir. Serve with a mixed green salad with pear, toasted walnuts and dried cranberries.

Ingredients:

  • 16 oz cremini mushroom
  • 3 tablespoons olive oil, divided, plus more as needed
  • 1 onion, thinly sliced
  • ¼ cup vegetable or mushroom broth
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 4 oz spinach
  • nonstick cooking spray, for greasing
  • 1 sheet puff pastry, sheet
  • flour, for rolling out puff pastry
  • 2 medium potatoes, thinly sliced
  • 1 large egg, beaten (for wash)
  • water

Procedure:

  1. Preheat the oven to 375°F (190°C).
  2. Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
  3. 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.
  4. Add the garlic and sauté for 3 minutes more, or until fragrant.
  5. Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
  6. Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme and rosemary in the oil until fragrant, then incorporate into the rest of mixture.
  7. Add the spinach and sauté until wilted. 
  8. Let mixture cool.
  9. 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.
  10. In center third of the pastry, add a layer of potato slices, side by side. Lightly season with salt. 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, seasoning each time.
  11. 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. Do not cut through the dough.
  12. Beat egg with 2 tablespoons water in small bowl until frothy and brush over the Wellington. Decorate with more pastry, if desired. Poke a few air vents in the pastry.
  13. Bake for 35-40 minutes. until golden brown and puffed.
  14. Let rest for 10 minutes before cutting into thick slices.