Description
A delicious Mushroom Wellington featuring a savory cremini mushroom filling layered with sweet potatoes and wrapped in flaky puff pastry. This vegetarian dish is perfect for a hearty main course and includes caramelized onions, fresh herbs, and a gluten-friendly soy milk glaze.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms
- 3 large yellow onions, peeled and thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried rosemary
- 4 ounces baby spinach
- 2 medium sweet potatoes, peeled and thinly sliced
Pastry
- 1 sheet puff pastry
- 1 tablespoon olive oil
- 1 tablespoon unsweetened soy milk
Instructions
- Thaw Puff Pastry and Preheat Oven: Set the frozen puff pastry out to thaw for about 30 minutes while preparing the filling. Preheat your oven to 375 degrees F and lightly grease a baking pan.
- Prepare the Mushroom Filling: Pulse the mushrooms in a food processor until crumbly but not pureed, or finely chop them. Warm the olive oil in a large pan over medium heat. Add the sliced onions and cook for about 30 minutes, stirring occasionally until caramelized and golden brown, seasoning with 1/4 to 1/2 teaspoon salt near the end.
- Cook Mushrooms and Seasonings: Add the chopped mushrooms, garlic, and soy sauce to the pan. Cook for about 10 minutes until the mushrooms have softened and most liquid has evaporated.
- Add Herbs and Spinach: Stir in fresh thyme, dried rosemary, and baby spinach. Cook until spinach wilts and remove from heat. Adjust salt to taste if desired, considering soy sauce saltiness.
- Assemble the Wellington: Roll out thawed puff pastry to about 9×12 inches on parchment paper. Layer the middle third with a layer of sweet potato slices, then half of the mushroom filling, followed by another sweet potato layer, the remaining mushroom mixture, and finish with a top layer of sweet potatoes.
- Seal the Pastry: Fold the sides of the pastry over the filling and pinch or seal the edges with a little water if needed. Carefully flip the Wellington onto the prepared baking pan so the seam side is down.
- Score and Glaze: Using a sharp knife, score a criss-cross pattern on the top of the pastry. In a small bowl, combine olive oil and soy milk and brush the tops and sides of the Wellington.
- Bake: Bake for 45 minutes until the pastry is golden brown and puffy. Remove from oven and let rest for 10 minutes before slicing. Serve warm, ideally with vegan gravy.
Notes
- Make ahead – Prepare the Wellington a day in advance and refrigerate until baking, or prep the filling and sweet potatoes ahead separately and combine just before baking.
- Storage – Leftovers keep in the refrigerator for 3-4 days in a covered container; also suitable for freezing.
- Mushroom choice – Cremini mushrooms work well, but you can use other types; slicing instead of chopping will give more texture.
- Use low sodium soy sauce to control saltiness, adjusting seasoning as needed.
- For vegan options, ensure soy milk and pastry are dairy-free.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
