Description
A hearty and flavorful Mushroom Wellington featuring a savory mushroom and caramelized onion filling layered with sweet potatoes and wrapped in golden puff pastry. Perfect as a vegetarian main course that combines rich earthiness with a flaky, crisp crust.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms
- 3 large yellow onions, peeled and thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried rosemary
- 4 ounces baby spinach
- 2 medium sweet potatoes, peeled and thinly sliced
Pastry
- 1 sheet puff pastry
- 1 tablespoon olive oil
- 1 tablespoon unsweetened soy milk
Instructions
- Thaw Puff Pastry and Preheat Oven: Set the frozen puff pastry out to thaw at room temperature for about 30 minutes. Meanwhile, preheat your oven to 375 degrees Fahrenheit and lightly grease a baking pan.
- Prepare Mushroom Filling: Pulse the mushrooms in a food processor until crumbly, being careful not to over-process, or finely chop them by hand. Warm olive oil in a large pan over medium heat, add sliced onions, and cook for about 30 minutes, stirring frequently, until caramelized and golden brown; season with 1/4 to 1/2 teaspoon salt near the end. Add chopped mushrooms, garlic, and soy sauce; cook for 10 minutes until mushrooms soften and liquid mostly evaporates. Stir in chopped fresh thyme, dried rosemary, and baby spinach; cook until spinach wilts. Remove from heat and adjust salt to taste if needed.
- Assemble Wellington: Roll out the thawed puff pastry to approximately 9 by 12 inches on parchment paper. Layer thinly sliced sweet potatoes over the center third of the pastry, then spread half of the mushroom mixture on top. Add another layer of sweet potatoes, then the remaining mushroom mixture, finishing with a final sweet potato layer.
- Fold and Seal: Fold the pastry sides over the filling and pinch edges to seal tightly; use water on your fingers if needed to help the seal. Carefully transfer the Wellington onto the baking pan seam side down using the parchment paper.
- Score and Glaze: Use a sharp knife to score the pastry surface in a crisscross pattern. Mix olive oil and soy milk in a small bowl and brush the mixture evenly over the top and sides of the Wellington to achieve a golden finish.
- Bake and Rest: Bake in the preheated oven for 45 minutes until puffed and golden brown. Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy with your choice of vegan gravy or sides.
Notes
- Make ahead: Prepare the filling and slice sweet potatoes ahead of time; store in the refrigerator. Puff pastry can be thawed and assembled just before baking.
- Storage: Store leftovers in a covered container in the refrigerator for up to 4 days. This dish also freezes well for longer storage.
- Mushroom choice: Cremini mushrooms add earthiness, but you can swap for other varieties like button or shiitake for different textures and flavors. For more texture, slice mushrooms instead of chopping.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
