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Mushroom Wellington baked and sliced.

Mushroom Wellington

  • Author: Betty
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 2 lbs white or brown mushrooms, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh rosemary (or other herbs), chopped
  • 1 tsp salt
  • 1/4 cup dry white wine
  • 1 cup pecans (or walnuts), toasted and chopped
  • 1 box (1.1 lb) frozen puff pastry, thawed in the fridge overnight
  • Chopped parsley for garnish

Instructions

  1. Make the filling by heating the oil in a large skillet (I used two skillets) over medium-high heat. Add the sliced mushrooms and let them cook for 5 minutes. Add the onion, garlic, rosemary, and salt to the pan.
  2. Stir and reduce the heat to medium. Allow the mixture to cook for 15 to 20 minutes or until the mushroom liquid has cooked off and the mushrooms look dry. 
  3. Tip in the wine and scrape the pan to release any browned bits. Continue cooking until all the liquid is gone and the mixture looks dry again.
  4. Add the nuts, plus salt and pepper to taste. Remove the pan from the heat and allow the mixture to cool for 15 minutes. 
  5. Preheat the oven to 400 F/204 C. Line a baking sheet with parchment paper.
  6. Unfold one puff pastry sheet on one half of the parchment paper. Roll the pastry with a rolling pin to even out the creases, if desired. Pile half of the mushroom mixture down the center section of the pastry sheet. Roll up the pastry by bringing the side closest to you up and over the filling and continuing to roll it away from you. The seam side should be down on the parchment. Seal each of the ends by pressing them together. Repeat with the second pastry sheet. 
  7. Lightly slash the tops of the pastry rolls with a razor or sharp knife in a diagonal pattern or however you wish. Brush with olive oil. If it doesn't have to be vegan you can use an egg wash by beating together one egg with one tablespoon of water.
  8. Bake for 35 minutes or until the pastry is golden and puffed. Remove from the oven and let cool for 10 minutes before slicing. Garnished with chopped parsley. Can be served at room temperature.

Keywords: mushroom Wellington