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.
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.
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.
- 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
- Remove puff pastry from freezer and allow to come to room temperature, approximately 40 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pre heat the oven to 400˚F.
- Line a large backing sheet with parchment paper.
- 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.
- 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.
- Fold the bottom end of the puff pastry horizontally upward over the bottom quarter of the mushroom filling.
- Fold the top end of the puff pastry horizontally downward over the bottom quarter of the mushroom filling.
- Folding each side over to cover the mushroom filling completely.
- 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.
- Whisk together one egg yolk
- 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.
- Score the puff pastry with a sharp knife in any desired patter.
- Bake at 400 ˚F for 35-40 minutes until the puff pastry is golden.
- Cool for 15 minutes, slice and serve.