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Mushroom Wellington: 1 Stunning Vegetarian Holiday Main

Mushroom Wellington (Vegetarian Showstopper)
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A showstopping vegetarian main dish perfect for holiday celebrations, this Mushroom Wellington is a flavorful and elegant centerpiece that will impress your guests.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms (cremini, shiitake, oyster), finely chopped
  • 1 large shallot, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/4 cup dry red wine
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes.
  3. Add the minced shallot and garlic to the skillet. Cook for another 2-3 minutes until softened and fragrant.
  4. Stir in the thyme and rosemary.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated.
  6. Remove the skillet from the heat. Stir in the panko breadcrumbs and parsley. Season generously with salt and pepper. Let the mixture cool slightly.
  7. Unfold the thawed puff pastry sheet onto a lightly floured surface.
  8. Spoon the mushroom mixture onto the center of the puff pastry, shaping it into a log.
  9. Fold the puff pastry over the mushroom filling, trimming any excess dough. Crimp the edges to seal completely. You can use a fork to create a decorative pattern.
  10. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
  11. Brush the top and sides of the Wellington with the beaten egg wash.
  12. Cut a few small slits in the top of the pastry to allow steam to escape.
  13. Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
  14. Let it rest for 5-10 minutes before slicing and serving.

Notes

  • For a richer flavor, you can add a tablespoon of Dijon mustard to the mushroom mixture.
  • Ensure your puff pastry is well-chilled before baking for the best results.
  • This can be assembled a few hours ahead of baking and refrigerated.

Nutrition

Find it online: https://delishdiarist.com/mushroom-wellington-vegetarian-main-dish/