Description
This Mushroom Wellington is a savory, vegetarian dish featuring a rich mushroom and caramelized onion filling layered with sweet potatoes, all encased in flaky puff pastry. Perfect as a hearty main course for special occasions or dinner parties, this recipe combines earthy flavors with a golden, crispy crust.
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 and Preheat: Set the frozen puff pastry out to thaw for about 30 minutes. Meanwhile, 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 or chop finely by hand. Warm olive oil in a large pan over medium heat, add sliced onions, and cook for about 30 minutes stirring occasionally until caramelized and golden brown. Season with 1/4 to 1/2 teaspoon salt near the end.
- Cook Mushrooms and Aromatics: Add chopped mushrooms, garlic, and soy sauce to the pan and cook for about 10 minutes until mushrooms are softened and liquid has mostly evaporated.
- Add Herbs and Spinach: Stir in thyme, rosemary, and baby spinach, allowing spinach to wilt. Remove from heat and adjust salt if necessary, noting the soy sauce adds saltiness.
- Assemble Wellington: Roll out the puff pastry to a 9×12 inch rectangle on parchment paper. Layer the middle third of the pastry with thinly sliced sweet potatoes, half of the mushroom mixture, another layer of sweet potatoes, the remaining mushroom mixture, and a final layer of sweet potatoes.
- Seal the Pastry: Fold the sides of the pastry over the filling, pinch and seal the edges using water on your fingers if needed. Carefully flip the wellington onto the prepared pan, seam side down.
- Score and Brush: Score the top of the pastry in a crisscross pattern with a sharp knife. Mix olive oil and soy milk and brush the mixture over the top and sides of the pastry for a golden finish.
- Bake: Bake the wellington for 45 minutes until golden brown and puffed. Let rest for 10 minutes before slicing and serving with vegan gravy if desired.
Notes
- You can prepare this dish a day in advance; store assembled or components separately in the refrigerator before baking.
- Leftovers should be kept in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.
- Feel free to use any mushrooms you prefer; slicing instead of chopping will add more texture to the filling.
- If soy sauce is not preferred, tamari or coconut aminos are good alternatives.
- Use a sharp knife for scoring the pastry to avoid tearing.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
