Mushroom Wellington

Looking for an impressive vegetarian or vegan main dish for your next special occasion? Look no further than this Ultimate Mushroom Wellington recipe. Packed with savory mushrooms, caramelized onions, spinach, and herbs wrapped in flaky puff pastry, this dish is sure to wow your guests. While it takes some time to prepare, the results are well worth the effort.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, finely chopped
• 1/2 cup dry red wine
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup pecans, toasted and finely chopped
• 5 oz baby spinach
• 4 oz vegan cream cheese
• 1 sheet vegan puff pastry, thawed
• Salt and pepper to taste
• Vegan egg wash (1 tbsp non-dairy milk + 1 tsp maple syrup)

Instructions:

1. Preheat oven to 400°F (200°C). Brush portobellos with olive oil, season with salt and pepper. Roast for 20 minutes until tender. Cool completely.
2. In a large skillet, heat 1 tbsp oil over medium heat. Sauté onion until caramelized, about 20-25 minutes. Add garlic and cook 1 minute more. Transfer to a bowl.
3. In the same skillet, heat remaining 1 tbsp oil. Cook cremini mushrooms until liquid evaporates. Add wine, thyme and rosemary. Cook until wine evaporates. Stir in pecans. Cool completely and mix into onions.
4. Blanch spinach, drain well and squeeze out excess liquid. Finely chop and mix into the mushroom-onion mixture along with the cream cheese. Season with salt and pepper.
5. On a floured surface, roll out puff pastry into a rectangle. Spread mushroom mixture in the center. Place portobellos on top, stem side up. Fold pastry over and seal edges. Place seam side down on a baking sheet.
6. Brush with vegan egg wash. Score the top with a sharp knife. Bake for 35-40 minutes until golden brown. Let cool 10 minutes before slicing.

Top Tips:

• Make sure to cook the mushrooms and onions until all liquid has evaporated to avoid a soggy filling.
• Roast the portobellos first for maximum flavor before adding to the wellington.
• Blanch and squeeze out excess liquid from the spinach to prevent sogginess.
• Cool the filling completely before wrapping in puff pastry to keep the pastry flaky.
• Chill the assembled wellington for 15 minutes before baking for neater slicing.
• Use a sharp knife to score a decorative pattern on top for an impressive presentation.
• Brush with vegan egg wash for a shiny, golden finish.
• Let the wellington cool for 10 minutes before slicing to allow the filling to set.

With these tips and the detailed recipe, you’ll be able to create a stunning mushroom wellington that will impress your guests and become a new favorite for special occasions. Enjoy!