This impressive mushroom wellington will steal the show on your holiday table! Savory umami mushrooms, caramelized onions, and wilted spinach are enrobed in a crispy puff pastry crust.
Vegetarian, Serves 4
Adapted from Oh My Veggies Vegan Mushroom Wellington
- 4 large portobello mushrooms, cleaned and stalks removed
- 4 ounces gourmet mushroom medley (baby portobello, shiitake, and oyster varieties)
- 3 large vidalia onions, sliced thinly
- 4 tablespoons olive oil, divided
- 2 tablespoons Worcestershire sauce
- 2 tablespoons of white wine
- 5 ounces of fresh baby spinach
- 1 teaspoon dried thyme, divided
- 2 teaspoons dijon mustard
- Sprinkle of garlic powder
- 1 frozen puff pastry dough sheet, thawed*
- 1 egg, beaten
- Salt and pepper to taste
*Be sure to read preparation instructions for the puff pastry dough before starting this recipe! Puff pastry dough typically needs to be defrosted for at least 1 hour prior to use.
This recipe does require a fair amount of prep cooking. To help with this, you can prepare this recipe over two days, completing steps 1-4 a day in advance. Refrigerate the filling until ready to assemble the loaf.
- Prepare the onions:
- Heat two tablespoons of olive oil in a large saute pan over medium heat. Add the sliced onions and cook until deeply golden brown, about 30-40 minutes. Stir occasionally to prevent any onions from burning, and turn down the heat if necessary.
- When the onions are finished, add ½ teaspoon of dried thyme and 2 tablespoons of Worcestershire sauce to the pan and immediately scrape the bottom of the pan to get all those tasty browned bits up. Salt and pepper to taste. Place on a plate and allow to cool.
- Prepare the portobello mushrooms:
- Using the same pan, add another tablespoon of oil and place the large portobello caps into the pan. Cook for 5 minutes on each side, then set aside to cool on a separate plate.
- Prepare the mushroom medley:
- Again in the same pan, add the last 1 tablespoon of olive oil to the pan and the gourmet blend of mushrooms. Cook for 6 minutes until soft, then sprinkle with garlic powder, ½ teaspoon of dried thyme, and deglaze the pan with a couple tablespoons of white wine, being sure to scrape up all those delicious browned bits. Cook until the liquid evaporates, then set on a plate to cool.
- Prepare the spinach:
- In a large microwavable bowl, add the baby spinach. Cover with a silicone lid and steam in the microwave for 3 minutes. Squeeze the spinach and discard any excess water, then set aside to cool.
- Alternatively, you can saute the spinach in a small pan until wilted.
- Assemble the loaf:
- Preheat the oven to 400 degrees. Place the defrosted puff pastry sheet on a silicone-mat-lined or parchment-paper-lined baking sheet.
- Leaving ½” around the edge, layer the veggies over one third of the puff pastry sheet as follows: ½ of the caramelized onions, then ½ of the spinach, then ½ of the mushroom medley. Spread the dijon mustard over the large portobello mushrooms, then place them on top of the mushroom medley, two by two. Top the mushrooms with the remaining caramelized onions, spinach, and mushroom medley.
- Carefully pull the puff pastry sheet over the layered mushrooms, onions, and spinach to create a log shape, and press the edges to seal. Adjust the log on the baking sheet so the seam is under the log.
- Gently score the top of the log in a cross hatch pattern, then brush with the beaten egg. Place the pastry in the freezer for 10 minutes. Repeat this egg wash/freeze process again.
- Bake in the oven for 30-35 minutes, or until golden brown. Serve immediately next to your favorite salad or holiday sides.
This recipe is from Home Chef and OPL Community member Kristina Shane.