Updated: Jan 28
by Elizabeth Harris
This has become a holiday staple – Mushroom Wellington. Whenever I want to make something special, like during the holidays, this is a recipe that I always pull out, and everyone I serve it to enjoys it. It makes a great vegetarian alternative for your Christmas feast that will even have the carnivores of the family helping themselves to seconds.
Ingredients for your Mushroom Wellington:
2 sheets of puff pastry
600g of mushrooms finely minced
1 small onion chopped
2 garlic cloves chopped
1 ½ tsp of thyme
½ tsp of rosemary
2/3 cup of red wine
1 large potato thinly sliced
175g of grated gruyere or parmesan cheese
1 beaten egg
1 tsp of oil
Salt and pepper to taste
Directions (Services 6-8):
Preheat your oven to 350F. While the oven is preheating, cook the minced mushrooms, online, and garlic in a pan on medium-high heat. Add some salt and pepper and continue cooking the mushrooms until most of their liquid has evaporated.
Next, add the herbs and the wine and continue cooking until the liquid has evaporated. Then, set aside. Cooking the liquid off may take a while as mushrooms have a lot of water.
Place your thinly sliced potatoes in a bowl with water to cover them. Then, microwave the potatoes for 10 minutes on medium power. This will help to partially cook the potatoes but be careful when you take the potatoes out of the microwave as they will be very hot.
Now, roll out your puff pastry. You will use one sheet for the bottom and one sheet to cover your filling. Make sure that roll your top sheet bigger than your bottom sheet.
Then, place a layer of the sliced potatoes on the puff pastry. Make sure to leave a 1 inch or 2 cm space between the potatoes and the puff pastry edge. Now, you can start creating alternating layers of grated cheese, the mushroom filling, and sliced potatoes.
Once you finish your layers of filling, brush a beaten egg on the edges of the bottom pastry before placing the top puff pastry layer. Make sure to seal the edges. You can fold the edges over themselves and use any extra puffy pastry as decorations or use a knife to make decorative scoring marks. Brush your entire wellington with the beaten egg before placing it in your oven for 45-60 minutes or until golden brown.
Let it cool for 5-10 minutes before serving. Roasted vegetables, stuffing, mashed potatoes, and gravy are all great accompaniments to your Mushroom Wellington.