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Vegetarian Mushroom Wellington with Spinach and Feta
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Enjoy this gorgeous entree that’s flavorful, hearty and loaded with mushrooms. Your guests will savor each bite and won’t miss the meat. For best results, make the mushroom filling the day ahead of time. Or at least 4 hours ahead so the filling can cool completely. Adding warm filling on the pastry can make the pastry very difficult to handle. Serves 10 Ingredients • One 17.3 ounce box (2 sheets) frozen puff pastry, thawed overnight in fridge • 2 Tablespoons butter or olive oil • 2 pounds white, crimini, or baby Bella mushrooms • 1 onion, diced • 5 garlic cloves, minced • 4 cups spinach, rough chopped • 1 Tablespoon chopped fresh rosemary (or sage, or thyme) • 1 teaspoon kosher salt • 1 Tablespoon balsamic vinegar • 1/2 teaspoon fresh crack black pepper • 1 cup chopped, toasted nuts (walnuts, pecans, hazelnuts, pine nuts) • 1/2 cup grated parmesan cheese • 1 egg, beaten |
1. Thaw puff pastry in fridge. Allow it to thaw and soften enough to handle. If it’s too warm and soft, it will be difficult to handle, but if it is still frozen it will crack when trying to roll.
2. Preheat oven on Steam Convection Mode to 400°F.
3. Cook mushroom filling: In very large pan, heat butter or olive oil on medium-high heat. Add mushrooms and sauté for about 15 minutes or until most of the mushroom liquid has evaporated.
4. Add onions and garlic. Cook until onions are soft. Add spinach, fresh herbs, salt, balsamic vinegar, and black pepper.
5. Reduce heat to medium and continue cooking until all the moisture is cooked off. Make sure to cook until all the water has evaporated. You don’t want a watery filling as it will make rolling the pastry very difficult and the bottom of the final Wellington won’t be crispy.
6. Stir in the nuts and cheese. Taste the filling and add additional salt if needed. Allow the filling to completely cool.
7. Fill the puff pastry: Lay parchment on unperforated steam oven pan and lay one pastry sheet on parchment. Gently unfold the pastry making sure to not break the pastry. If it’s still a little stiff allow it to soften for a minute or two at room temperature.
8. Spoon half the filling into a log along the center of the pastry. Roll the pastry around the filling into a log shape, pressing the mushroom filling to even out and stay within the pastry. Lay seam-side down. Repeat the rolling process for the second pastry.
9. Gently score the pastries with a sharp knife. Brush with the beaten egg wash.
10. Bake for 20-25 minutes or until the Wellington is golden brown. Make sure to cook the pastry long enough to be a very caramelized color to ensure the pastry cooks all the way through.
11. Allow mushroom Wellington to cool for about 15 minutes before slicing and serving.
