Description
This Mushroom Wellington recipe features a delicious combination of caramelized onions, seasoned cremini mushrooms, baby spinach, and thinly sliced sweet potatoes wrapped in flaky puff pastry. It's a perfect vegetarian main course that is rich in flavor and texture, ideal for a special meal or holiday dinner.
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 preparing the filling. Preheat your oven to 375 degrees F and lightly grease a baking pan to prevent sticking.
- Prepare the Mushroom Filling: Pulse the cremini mushrooms in a food processor until crumbly, or finely chop them with a knife to maintain texture. Warm 2 tablespoons of olive oil in a large pan over medium heat and add the sliced onions. Cook for about 30 minutes, stirring occasionally, until the onions are golden brown and caramelized. Season with about 1/4 to 1/2 teaspoon salt near the end of cooking.
- Cook Mushrooms and Aromatics: Add the chopped mushrooms, minced garlic, and soy sauce to the caramelized onions. Cook for about 10 minutes until the mushrooms soften and the liquid mostly evaporates. Stir in the chopped fresh thyme, dried rosemary, and baby spinach until the spinach wilts. Remove the filling from heat and adjust salt if necessary.
- Assemble the Wellington: Roll the thawed puff pastry to approximately 9 by 12 inches on parchment paper to make transferring easier. Place a layer of thinly sliced sweet potatoes in the middle third of the pastry. Add half of the mushroom mixture, then another layer of sweet potatoes, followed by the remaining mushroom mixture and finish with a final sweet potato layer.
- Seal the Pastry: Fold the sides of the puff pastry over the filling and pinch the edges to seal, using a little water on your fingers if needed. Carefully flip the wellington so the seam side is down onto the greased baking pan, using the parchment paper to help.
- Score and Brush: Using a sharp knife, score the top of the dough in a criss-cross pattern to allow steam to escape. In a small bowl, combine 1 tablespoon olive oil and 1 tablespoon unsweetened soy milk, then brush this mixture evenly over the top and sides of the wellington for a golden finish.
- Bake: Bake in the preheated oven for 45 minutes until the pastry is golden brown and puffy. Remove from oven and let rest for 10 minutes before slicing and serving with vegan gravy or your favorite accompaniment.
Notes
- You can prepare the wellington a day in advance and store it in the refrigerator before baking, or make the mushroom filling and slice the sweet potatoes ahead of time while keeping them refrigerated. Assemble and bake when ready.
- Store leftovers in a covered container in the refrigerator for 3-4 days or freeze for longer storage.
- While cremini mushrooms are recommended, you can substitute with other varieties such as button or portobello for different textures.
- For a crispier sweet potato layer, slice them thinly and ensure even layering inside the pastry.
- Use unsweetened soy milk for brushing to keep the recipe vegan and add a golden color to the crust.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
