The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
A miniature meatless spin on an elegant entrée, Mini Mushroom Wellingtons just might be my new favorite holiday appetizer!
These deliciously flaky pockets are great for vegetarians and meat eaters alike and can be made as big or as small as you want by cutting the puff pastry squares to your liking.
With a delicious umami and herby mushroom filling, crispy puff pastry and a tasty homemade horseradish dipping sauce, your guests will eat these right up.
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For the Mushroom Wellingtons
- 2 sheets puff pastry, defrosted overnight
- 2 Tbsp. butter
- 1 lb. mushrooms, finely chopped
- 1 white onion, diced
- 6 garlic cloves, minced
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup white wine
- 1 Tbsp. balsamic vinegar
- 1 egg, beaten
- Fresh rosemary, for serving
- Fresh thyme, for serving
For the Horseradish Dipping Sauce
- 1/2 cup sour cream
- 2 Tbsp. prepared horseradish
- 1 Tbsp. mayonnaise
- 1 tsp. apple cider vinegar
- 1 tsp. Dijon mustard
- Pinch of salt and pepper
- Prepare the horseradish dipping sauce by combining all ingredients together. Mix well. Refrigerate until serving.
- In a large skillet over medium heat, add the butter, mushrooms and white onion. Cook for 10 minutes until the mushrooms and onion soften and the juices start to release.
- Add the garlic, thyme, oregano, rosemary, salt and black pepper. Cook for 10-15 minutes, or until the mushrooms have released liquid and it has evaporated.
- Add the white wine and balsamic vinegar. Cook down until all of the liquid is evaporated, about 10 minutes. Remove the mushrooms from the heat and let cool.
- Preheat the oven to 400˚F.
- Gently roll out the puff pastry sheets and divide each sheet into 9 small squares. Add a spoonful of mushroom filling to half of the squares, then cover the top with another square of puff pastry.
- Gently press the top and bottom of each wellington together with a fork. Cut a slit in the top of each pastry, then brush with the egg.
- Arrange the mini mushroom wellingtons onto a lined baking sheet and cook for 25 minutes. Let cool for 10 minutes. Serve with fresh rosemary, fresh thyme and horseradish dipping sauce.
- Don’t forget to thaw the puff pastry overnight! It must be thawed for this recipe.
- It’s very important to make sure all of the liquid has evaporated from the mushroom filling. If the filling has too much liquid, it can become a mess in the oven and result in the wellingtons being soggy.
- You can adjust the number of wellingtons to as few as four and as many as 12 depending on how big you cut the squares.