Mushroom       Wellington

Yield

12 servings

Time

1 hour 10 minutes

Ingredients

– olive oil – mushrooms – onion – garlic cloves – miso paste  – soy sauce – oregano – sea salt – pepper – baby spinach – vegan puff pastry sheets – butternut squash Vegan "Egg" Wash – plant milk – olive oil

1. MAKE THE FILLING. Wash and dry the mushrooms with a paper towel. Chop them finely and set aside. (You can use a food processor to save time).

2. Into a large, non-stick skillet, add the olive oil and onion. Cook over medium-high heat for 5 minutes, or until the onion is soft and golden.

3. Add the mushrooms to the onion and cook for about 10 minutes, until the mushrooms are fully cooked through and starting to brown.

4. At this point, add the garlic, oregano, miso, soy sauce, salt, pepper, and spinach. Cook until the spinach is fully wilted (about 3-5 minutes). Divide the filling into four equal parts, set aside, and let it cool.

5.Carefully unroll the puff pastry. Place a quarter of the mushroom filling in a mound along the center. Then arrange the pumpkin slices in a single layer on top. Repeat the mushroom and pumpkin layer. Working quickly, close the pastry. 

6.Using a razor blade or a sharp knife, score the pastries (use cross-hatch, herringbone, leafy vine, or just simple diagonal cuts).

7.Brush the pastries with vegan "egg" wash (1 tbsp. olive oil + 1 tbsp. of plant butter mixed together).

8. Bake at 400°F for 30 minutes, checking at 20 mins. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. 

Store this Mushroom Wellington in an airtight container in the refrigerator for up to 5 days.

This Mushroom Wellington is flaky on the outside and full of savory mushroom filling. You're going to love this elegant and flavorful main course that's easy to make and perfect for holiday meals.

Medium Brush Stroke

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