Skip to main content

Mushroom Wellington

Mushroom Wellington
November 11, 2020

The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

This Mushroom Wellington might steal the show at this year’s holiday table! Layers of flaky puff pastry are filled to the brim with a hearty mushroom and vegetable mixture for a vegetarian-friendly dish that will rival traditional turkey.

Mushroom Wellington Filling

Don’t let the look of this meal intimidate you! It is so simple to make and will be quickly devoured by vegetarians and meat-lovers alike.

Mushroom Wellington

Let’s not forget, the best holiday recipes are the ones you can prep in advance, and this dish fits that bill! You can make the mushroom filling a day prior and assemble the day of serving so you have more time to spend with family this holiday season.

Mushroom Wellington
Mushroom Wellington

Servings:
10

Ingredients

  • 1 large red onion, sliced
  • 1 Tbsp. butter
  • 2 tsp. balsamic vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups carrot, diced
  • 2 cups celery, diced
  • 4 cloves of garlic, minced
  • 2 Tbsp. olive oil
  • 24 oz. baby Bella mushrooms, sliced
  • 1/4 cup red wine
  • 2 tsp. thyme
  • 2 tsp. Worcestershire
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 package frozen puff pastry, thawed according to package instructions
  • 1 egg yolk

Instructions

  1. Remove puff pastry from freezer and allow to come to room temperature, approximately 40 minutes.
  2. Caramelize the red onions. In a large pot or Dutch oven over medium-low heat, add the sliced red onion and butter. Let the onions slowly cook for about 25 minutes until they have reduced in size.
  3. Once caramelized, add the balsamic vinegar, salt and pepper. Stir everything together and let the vinegar evaporate. Remove the onions from the pot and set aside to cool.
  4. In the same pot used to cook the onions, add the celery, carrot and garlic over medium-high heat. Drizzle in olive oil and let the vegetables cook until softened, about 15-20 minutes.
  5. Add the sliced baby Bella mushrooms, red wine, thyme and Worcestershire. Let the mushrooms cook down completely until all of their juices release and evaporate. A beautiful, thick filling will remain.
  6. Season the mushroom filling with salt and pepper, to taste. Add the caramelized red onions and stir to combine. Let the filling cool before assembling.
  7. Pre heat the oven to 400˚F.
  8. Line a large backing sheet with parchment paper.
  9. Take the two sheets of pastry dough and create a long vertical rectangle by overlapping the two ends in the middle by 2 inches. Gently press the center seam down to seal.
  10. In the center of the puff pastry, place the mushroom filling in a tight, vertical log-like shape. Ensure that there is enough pastry on either side to wrap over the mushroom filling.
  11. Fold the bottom end of the puff pastry horizontally upward over the bottom quarter of the mushroom filling.
  12. Fold the top end of the puff pastry horizontally downward over the bottom quarter of the mushroom filling.
  13. Folding each side over to cover the mushroom filling completely.
  14. Carefully flip so the pastry-covered log is seam-side down on the baking sheet. Do not fret if the middle seam is not sticking completely. It will be sealed with egg wash later.
  15. Whisk together one egg yolk
  16. Brush the top and sides of the puff pastry with the egg wash. At the center seam, gently lift the puff pastry and brush egg wash under the seam. Use your fingers to gently push the seam together.
  17. Score the puff pastry with a sharp knife in any desired patter.
  18. Bake at 400 ˚F for 35-40 minutes until the puff pastry is golden.
  19. Cool for 15 minutes, slice and serve.

Mushroom Wellington Sliced

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Abby Thome
Abby Thome is a local Cleveland blogger and avid Heinen's shopper with a passion for creating exciting, unique, easy and delicious bites and treats for entertaining her young family and guests!

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge