Prep Time: 10 mins | Cook Time: 1-hr | Servings: 6
This Mushroom Wellington is a certified showstopper. It’s pretty impressive, flavour-packed, and incredibly easy to throw together!
Ingredients
1 tablespoon butter
1 medium red onion (150 grams) peeled, cut in half lengthways, and sliced
280 grams chestnut/brown mushrooms (approx 4 c.) wiped clean then sliced
1 medium egg beaten
1 ½ tablespoons olive oil divided
1 tablespoon balsamic vinegar
1 tablespoon red wine optional
4 cloves of garlic minced
1 tablespoon fresh chopped tarragon
100 grams cooked chestnuts (approx ¾ c.)
3 tablespoons fine breadcrumbs
1 x 320 grams sheet of puff pastry
100 grams baby spinach ( approx 3 ⅓ c.)
1 teaspoon sea salt divided
½ teaspoon freshly cracked black pepper
How to make Mushroom Wellington
Step 1: Prepare the oven. Preheat it to 190 degrees C or 374 degrees F.
Step 2: Using parchment paper, line a baking tray.
Step 3: In a frying pan, heat 1 tbsp olive oil. Once the oil is hot, add the onions and season with 1/4 tsp sea salt. Cook the onions for about 15 minutes over medium heat. You can cook the onions for 20 to 25 minutes if time permits.
Step 4: Add a tbsp balsamic vinegar to the pan once the onions have softened. Stir well until the liquid has evaporated. When done, transfer the onions to a large mixing bowl to cool.
Step 5: In a large saute pan, heat 1 tbsp butter. Add the mushrooms to the pan once the butter has melted and cook until tender and the mushrooms release their juices. Then, add 4 minced cloves of garlic along with a tbsp chopped tarragon. Mix well and continue to cook for another minute or two.
Step 6: Increase the heat before adding a tbsp red wine. Stir well and cook further until the liquid has evaporated.
Step 7: Into the pan, crumble the chestnut and mix. Transfer this to the mixing bowl with the red onions. Set aside to cool.
Step 8: In a pan, heat half tbsp of olive oil. Then, add the spinach and cook until wilted. Drain when done and squeeze as much liquid out of the spinach. To a chopping board, transfer the spinach and chop roughly.
Step 9: To the mixing bowl with the mushrooms, add the chopped spinach. Then, add 3 tbsp fine breadcrumbs, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper. Stir well until blended.
Step 10: Roll the puff pastry out.
Step 11: Along the centre of the pastry, add the mushroom filling. Form it into a sausage shape with your clean hands.
Step 12: Over the mushroom mixture, turn one side of the pastry, then brush with the egg wash. Flip on the other side and seal the pastry using a fork. Fold the ends and seal using a fork.
Step 13: Turn the welling over so the seal is on the bottom. Score diamonds in the pastry using a very sharp knife. Begin to score diagonal lines in one direction and do the same in the opposite direction.
Step 14: Brush the entire wellington with egg wash. Place in the preheated oven and bake for about 30 minutes or until the pastry is golden brown and cooked through.
Step 15: When done, take the wellington off the oven and leave it to cool a little before inverting to a serving dish or board.
Nutrition Facts:
Calories: 318kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19.5g | Saturated Fat: 8.5g | Cholesterol: 32mg | Sodium: 356mg | Potassium: 444mg | Fiber: 2.6g | Sugar: 1.4g | Calcium: 45mg | Iron: 1mg
Ingredients
- 1 tablespoon butter
- 1 medium red onion (150 grams) peeled, cut in half lengthways, and sliced
- 280 grams chestnut/brown mushrooms (approx 4 c.) wiped clean then sliced
- 1 medium egg beaten
- 1 ½ tablespoons olive oil divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine optional
- 4 cloves of garlic minced
- 1 tablespoon fresh chopped tarragon
- 100 grams cooked chestnuts (approx ¾ c.)
- 3 tablespoons fine breadcrumbs
- 1 x 320 grams sheet of puff pastry
- 100 grams baby spinach ( approx 3 ⅓ c.)
- 1 teaspoon sea salt divided
- ½ teaspoon freshly cracked black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 190 degrees C or 374 degrees F.
Step 2: Using parchment paper, line a baking tray.
Step 3: In a frying pan, heat 1 tbsp olive oil. Once the oil is hot, add the onions and season with 1/4 tsp sea salt. Cook the onions for about 15 minutes over medium heat. You can cook the onions for 20 to 25 minutes if time permits.
Step 4: Add a tbsp balsamic vinegar to the pan once the onions have softened. Stir well until the liquid has evaporated. When done, transfer the onions to a large mixing bowl to cool.
Step 5: In a large saute pan, heat 1 tbsp butter. Add the mushrooms to the pan once the butter has melted and cook until tender and the mushrooms release their juices. Then, add 4 minced cloves of garlic along with a tbsp chopped tarragon. Mix well and continue to cook for another minute or two.
Step 6: Increase the heat before adding a tbsp red wine. Stir well and cook further until the liquid has evaporated.
Step 7: Into the pan, crumble the chestnut and mix. Transfer this to the mixing bowl with the red onions. Set aside to cool.
Step 8: In a pan, heat half tbsp of olive oil. Then, add the spinach and cook until wilted. Drain when done and squeeze as much liquid out of the spinach. To a chopping board, transfer the spinach and chop roughly.
Step 9: To the mixing bowl with the mushrooms, add the chopped spinach. Then, add 3 tbsp fine breadcrumbs, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper. Stir well until blended.
Step 10: Roll the puff pastry out.
Step 11: Along the centre of the pastry, add the mushroom filling. Form it into a sausage shape with your clean hands.
Step 12: Over the mushroom mixture, turn one side of the pastry, then brush with the egg wash. Flip on the other side and seal the pastry using a fork. Fold the ends and seal using a fork.
Step 13: Turn the welling over so the seal is on the bottom. Score diamonds in the pastry using a very sharp knife. Begin to score diagonal lines in one direction and do the same in the opposite direction.
Step 14: Brush the entire wellington with egg wash. Place in the preheated oven and bake for about 30 minutes or until the pastry is golden brown and cooked through.
Step 15: When done, take the wellington off the oven and leave it to cool a little before inverting to a serving dish or board.
