Description
A delightful vegetarian Mushroom Wellington featuring a rich mushroom and caramelized onion filling layered with sweet potatoes all wrapped in flaky puff pastry. Perfect as a main course for special occasions or cozy dinners.
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 you prepare the filling. Preheat the oven to 375 degrees F and lightly grease a baking pan.
- Prepare Mushrooms: Pulse the mushrooms in a food processor until crumbly, or chop finely with a knife.
- Caramelize Onions: Warm olive oil in a large pan over medium heat. Add sliced onions and cook for about 30 minutes, stirring frequently until golden brown and caramelized. Season lightly with 1/4 to 1/2 teaspoon salt toward the end.
- Cook Mushroom Mixture: Add chopped mushrooms, garlic, and soy sauce to the pan. Cook for about 10 minutes until the mushrooms soften and most liquid evaporates.
- Add Herbs and Spinach: Stir in thyme, rosemary, and baby spinach until spinach wilts. Remove from heat. Add salt if needed.
- Assemble Wellington: Roll out thawed pastry on parchment to 9x12 inches. Layer thinly sliced sweet potatoes on the middle third. Top with half the mushroom mixture, then sweet potatoes, remaining mushroom mixture, and finally sweet potatoes again.
- Seal Pastry: Fold the pastry sides over the filling and pinch edges to seal, using water on fingers if needed. Carefully flip onto the baking pan seam side down using parchment paper.
- Score and Glaze: Score the dough in a criss-cross pattern. Mix olive oil and soy milk, then brush over the pastry’s top and sides.
- Bake: Bake for 45 minutes until golden and puffy. Let rest for 10 minutes before slicing. Serve with vegan gravy if desired.
Notes
- Make ahead: Prepare the Wellington up to a day in advance and refrigerate until ready to bake.
- Storage: Leftovers keep well covered in the fridge for 3-4 days or can be frozen for longer storage.
- Mushroom variety: Cremini mushrooms are recommended, but any mushroom can be substituted. Slicing mushrooms instead of chopping provides more texture.
- Ensure the puff pastry is fully thawed before rolling and assembling for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
