A Holiday Interlude: Mushroom Wellington

Mushroom Wellington with a slice cut adorned with thyme and Christmas ornaments for the holiday season

This is my take on a classic mushroom Wellington.

Serves: 4–6
Preparation time: 40 minutes
Cooking time: ~35 minutes
Total time: Approximately 1 hour 20 minutes

Ingredients:

Mushroom Filling

Approx. 700–800 g (~24 oz) mixed mushrooms, finely chopped (you can use whatever type of mushrooms you like)
2 tbsp olive oil
2 tbsp butter (or plant-based alternative)
3 shallots, finely chopped
3 cloves garlic, minced
120 ml (½ cup) dry white wine
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
80 ml (⅓ cup) heavy cream (or plant-based cream)
Salt and freshly ground black pepper, to taste

Assembly

1 sheet puff pastry, thawed if frozen
2 tbsp Dijon mustard
1 jar roasted red peppers, drained and patted dry
1 egg, beaten (or plant-based milk for a vegan option)

Instructions

1. Prepare the Mushroom filling

Clean the mushrooms using a damp paper towel or mushroom brush. Trim any tough stems and finely chop into small pieces.

Heat the ½ the olive oil and ½ butter in a large frying pan over medium heat. Add ½ the shallots and cook for 3–5 minutes until softened and translucent. Add ½ the garlic and cook for a further minute, stirring continuously.

Add ½ the mushrooms, increasing the heat slightly. Cook for 15–20 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown.

Follow this same procedure with the other ½ olive oil and butter, shallots, garlic, and your remaining uncooked mushrooms. This will prevent overcrowding of the pan and allow the mushrooms to brown properly.

When all of your mushrooms are cooked, add them all back into your pan and then deglaze the pan with the white wine, scraping up any caramelized bits from the base. Allow the wine to reduce almost completely.

Stir in the parsley, thyme, and cream. Reduce the heat and simmer for 5–7 minutes until thickened to a spreadable consistency. Season to taste with salt and black pepper. Remove from the heat and allow the mixture to cool completely.

2. Assemble the Wellington

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Roll out the puff pastry on a lightly floured surface into a rectangle approximately 30 × 40 cm (12 × 16 inches), about 3 mm thick (1/8 inch).

Spread the Dijon mustard evenly over the center of the pastry, leaving a 2.5 cm (1-inch) border around the edges. Arrange the roasted red peppers over the mustard, followed by an even layer of the cooled mushroom mixture.

Fold the pastry over the filling, brushing the edges with beaten egg or plant milk to seal. Press firmly and crimp if desired. Turn the Wellington seam-side down and place on the prepared tray. Brush the top with the remaining egg wash. Lightly score the pastry.

3. Bake

Bake for about 35 minutes until the pastry is puffed and golden brown. Remove from the oven and allow to rest for 10–15 minutes before slicing.

4. Serve

Slice and serve while still warm

Optional Variations and Additions

Fig spread: Spread a thin layer over the Dijon mustard instead of the roasted peppers for a subtle festive sweetness.
Lentils: Stir cooked brown lentils into the mushroom mixture after cooking to make the filling more substantial. Make sure the lentils are drained and cooled before adding to puff pastry.
Walnuts or pecans: Finely chop and cook, then stir into the cooled mushroom mixture for added texture and depth of flavor.
Shredded Cheese (1/2 Cup): Add on top of Mushroom mixture after putting on top of the Puff Pastry (before folding). Cheeses that work well include: Asiago, Parmigiano Reggiano, Pecorino Romano

*Ensure any additions do not introduce excess moisture, which may affect the pastry.