Wholesome Christmas Mushroom Wellington
A festive and hearty Mushroom Wellington, perfect for a wholesome Christmas celebration. Packed with savory mushrooms, aromatics, and a flaky puff pastry crust, this vegetarian dish is a showstopper.
Equipment
- Food Processor
- Large skillet
- Large Baking Sheet
- Parchment Paper
Ingredients
- 1 package puff pastry sheet (10x15-inch), thawed
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter (or dairy-free butter for a vegan option)
- 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 (baby bella), roughly chopped
- 0.5 tsp sea salt
- 0.25 tsp black pepper freshly ground
- 0.5 cup pecans or walnuts finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon low-sodium soy sauce
- 1 large egg whisked (for egg wash)
Instructions
- Prep Your Veggies: Start by preheating your oven to 375°F (190°C). Roughly chop your mushrooms, then pulse them in a food processor until they're finely diced – this makes them "meaty"!
- Sauté the Aromatics: In a large skillet, warm the avocado oil and butter over medium-high heat. Toss in the diced onion, garlic, carrots, celery, fresh thyme, and rosemary. Sauté for about 3-5 minutes until they start to soften and smell amazing.
- Cook the Mushrooms: Add your finely diced mushrooms to the skillet. Cook for about 10 minutes, stirring occasionally, until they release their liquid and turn golden brown. Season with salt and pepper. This step concentrates their delicious flavor!
- Finish the Filling: Stir in the chopped pecans (or walnuts), Dijon mustard, and low-sodium soy sauce. Cook for another 2-3 minutes, mixing everything well. Remove from heat and let this fantastic filling cool completely to room temperature (about 15-20 minutes). This is key for crispy pastry!
- Assemble Your Wellington: Line a large baking sheet with parchment paper. Carefully unroll your cold, thawed puff pastry sheet onto the lined sheet. Spoon the cooled mushroom filling down the center of the pastry, leaving a 1-inch border on all sides.
- Shape and Seal: Take the two shorter sides of the pastry and fold them inwards by about an inch. Then, gently roll the longer sides firmly into a log, sealing the edges neatly. Flip the Wellington over so the seam is underneath for a perfect finish.
- Bake to Golden Perfection: Make a few small slits on top of the pastry – these are like little vents for steam. Brush the entire surface evenly with your whisked egg wash for that beautiful golden shine. Bake for 25-30 minutes, or until the pastry is puffed up and a glorious golden brown.
- Serve and Enjoy: Let your magnificent Mushroom Wellington rest for a few minutes before slicing and serving. It's wonderful on its own or with a side of cranberry sauce for that extra festive touch!
Notes
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8
Nutrition per serving (approximate):
Calories: 375
Total Carbohydrates: 32.5g
Fats: 22.5g
Protein: 11g This Wellington is a fantastic centerpiece for any festive meal. For a fully vegan option, ensure you use dairy-free puff pastry and butter, and omit the egg wash (you can use plant-based milk for brushing instead).
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8
Nutrition per serving (approximate):
Calories: 375
Total Carbohydrates: 32.5g
Fats: 22.5g
Protein: 11g This Wellington is a fantastic centerpiece for any festive meal. For a fully vegan option, ensure you use dairy-free puff pastry and butter, and omit the egg wash (you can use plant-based milk for brushing instead).
