Description
This Mushroom Wellington is a savory, vegetarian main course featuring a flavorful mushroom and caramelized onion filling layered with sweet potato slices, all wrapped in flaky puff pastry and baked to golden perfection. It's a hearty, elegant dish perfect for special occasions or a comforting meal.
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. Meanwhile, preheat the 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 and cook the sliced onions for about 30 minutes, stirring occasionally, until caramelized and golden brown; season with 1/4 to 1/2 teaspoon salt near the end. Add the chopped mushrooms, garlic, and soy sauce, cooking for about 10 minutes until mushrooms soften and most liquid evaporates. Stir in thyme, rosemary, and baby spinach and cook until spinach wilts. Remove from heat; adjust salt if desired.
- Assemble the Wellington: Roll out the thawed puff pastry on parchment paper to about 9 by 12 inches. In the middle third of the pastry, layer thinly sliced sweet potatoes, then half of the mushroom mixture, another layer of sweet potatoes, the remaining mushroom mixture, and a final sweet potato layer.
- Fold and seal the pastry: Fold the sides of the pastry over the filling and pinch edges to seal, using a little water to help if needed. Carefully roll the Wellington over onto the prepared pan seam side down, using the parchment paper to assist.
- Score and brush pastry: Use a sharp knife to score a crisscross pattern on the top of the pastry. Mix olive oil and soy milk in a small bowl and brush the tops and sides of the Wellington evenly.
- Bake and rest: Bake the Wellington for 45 minutes until golden brown and puffed. Let it rest for 10 minutes before slicing and serving. Enjoy with vegan gravy if desired.
Notes
- You can prepare this dish a day ahead and store it in the refrigerator until ready to bake, or prepare the filling and slice the sweet potatoes in advance and keep refrigerated, then thaw the puff pastry before assembling.
- Store leftovers covered in the refrigerator for 3-4 days or freeze portions for longer storage.
- Cremini mushrooms are recommended, but any mushroom variety can be used. For more texture, slice mushrooms instead of pulsing.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
