Description
A delicious and hearty Mushroom Wellington featuring a savory mushroom filling layered with sweet potatoes and wrapped in flaky puff pastry. This vegetarian main course is perfect for a special dinner or festive occasion, offering rich flavors with caramelized onions, fresh herbs, and a golden, puffy 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 for about 30 minutes while preparing the filling. Preheat the oven to 375 degrees Fahrenheit and lightly grease a baking pan.
- Prepare the Mushroom Filling: Place the mushrooms in a food processor and pulse until crumbly but not pureed, or chop finely by hand. Warm olive oil in a large pan over medium heat, add sliced onions and cook for about 30 minutes, stirring occasionally, until caramelized and golden brown. Season lightly with salt near the end of cooking. Add chopped mushrooms, garlic, and soy sauce, cooking for about 10 minutes until mushrooms soften and liquids evaporate. Stir in thyme, rosemary, and baby spinach until spinach wilts. Remove from heat and adjust salt if needed.
- Assemble Wellington: Once the puff pastry is thawed, roll it out on a piece of parchment paper to about 9 by 12 inches. Layer thinly sliced sweet potatoes over the middle third of the pastry, then spread half the mushroom mixture on top. Add another layer of sweet potatoes, followed by the rest of the mushroom mixture, and finish with a final layer of sweet potatoes.
- Fold and Seal Pastry: Fold the pastry sides over the filling and pinch edges to seal tightly, using a bit of water on your fingers if needed. Carefully invert the wellington onto the greased baking pan so the seam is on the bottom. Use a sharp knife to score a crisscross pattern on the top of the dough.
- Brush and Bake: Mix olive oil and unsweetened soy milk in a small bowl and brush this glaze over the top and sides of the wellington. Bake in the preheated oven for 45 minutes until the pastry is golden brown and puffed up.
- Rest and Serve: Let the wellington rest for 10 minutes after baking to set before slicing. Serve with vegan gravy for a complete meal.
Notes
- You can prepare this up to a day ahead by making the filling and slicing sweet potatoes in advance, storing them refrigerated until assembly and baking.
- Leftovers keep well in a covered container in the refrigerator for 3-4 days, and can be frozen for longer storage.
- Cremini mushrooms are recommended, but you may use any preferred mushroom variety; slicing them instead of processing keeps more texture.
- To help seal the pastry edges, dampen your fingers with water to avoid cracks during baking.
- Ensuring the filling is not too wet helps keep the pastry crisp and flaky.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
