Ingredients
Puff Pastry
- 1 package (10×15-inch) sheet puff pastry, thawed if frozen
Filling
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 pound cremini mushrooms, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup pecans or walnuts, chopped
- 2 tablespoons dijon mustard
- 1 tablespoon soy sauce
Egg Wash
- 1 large egg (for egg wash)
Instructions
- Prepare the Filling: Heat avocado oil and butter in a large skillet over medium heat. Add diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until vegetables are soft and fragrant. Stir in chopped mushrooms, thyme, and rosemary, cooking until mushrooms release their moisture and become tender, approximately 8-10 minutes. Season with salt and black pepper.
- Add Nuts and Flavoring: Stir in the chopped pecans or walnuts, dijon mustard, and soy sauce. Cook for an additional 2-3 minutes to combine all flavors. Remove the mixture from heat and allow it to cool completely before assembling the Wellington.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Assemble the Wellington: Roll out the thawed puff pastry on a lightly floured surface. Spread the cooled mushroom mixture evenly in the center of the pastry, leaving a border around the edges. Carefully fold the pastry over the filling, sealing all edges tightly by pinching or crimping. Trim any excess pastry if necessary.
- Apply Egg Wash: Beat the large egg in a small bowl. Brush the top and sides of the pastry with the egg wash to achieve a golden and glossy finish while baking.
- Bake: Place the wrapped Wellington onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Rest and Serve: Let the Mushroom Wellington rest for 5-10 minutes after baking to allow the filling to set. Slice and serve warm.
Notes
- You can substitute cremini mushrooms with a mix of wild mushrooms for a more earthy flavor.
- For a nut-free version, omit pecans or walnuts or replace with sunflower seeds.
- Make sure the filling is cooled before wrapping to prevent the pastry from becoming soggy.
- Serve with a side salad or steamed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
