Vegetarian Wellington

Posted in Baking Chronicles !

Here’s a delicious Vegetarian Wellington recipe for four, along with storage instructions:

Ingredients:

  • 1 sheet puff pastry, thawed according to package instructions
  • 2 cups mixed mushrooms, finely chopped (such as cremini, shiitake, and portobello)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 cup spinach, chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent. Add garlic and cook for another minute.
  3. Add chopped mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown. Add spinach and cook until wilted. Season with salt, pepper, and fresh thyme. Remove from heat and let it cool.
  4. Once the mushroom mixture has cooled, stir in breadcrumbs and grated Parmesan cheese (if using). This mixture will serve as the filling for the Wellington.
  5. Roll out the puff pastry sheet on a lightly floured surface to form a rectangle.
  6. Spread the mushroom filling evenly onto the puff pastry, leaving a border around the edges.
  7. Carefully roll the puff pastry, starting from one of the longer sides, to form a log. Seal the edges by pressing them gently.
  8. Place the Wellington seam-side down on the prepared baking sheet. Brush the top and sides with beaten egg for a golden finish.
  9. Using a sharp knife, score the top of the Wellington gently to create a decorative pattern (optional).
  10. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
  11. Let the Vegetarian Wellington cool for a few minutes before slicing and serving.

Storage Instructions:

  • Any leftover Wellington can be wrapped tightly in aluminum foil or plastic wrap and refrigerated for up to 2-3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
  • It’s not recommended to freeze cooked Wellington as the puff pastry may lose its texture upon thawing and reheating.

This Vegetarian Wellington is a delightful centerpiece for a holiday meal or any special occasion and can be prepared in advance for convenience.