Mushroom Wellington: Festive Recipe

I went out for a fungi hunt earlier this evening and found plenty of lichens that had fallen to the ground. I’m planning to craft some Christmas-themed items later and hope to share them with you next week!

Since I didn’t find any edible mushrooms today, I’ll share the Mushroom Wellington that we enjoyed tonight. I tweaked the recipe to suit our palate better.

A Mushroom Wellington is a twist on the classic Beef Wellington, with mushrooms taking centre stage as the star ingredient. Their earthy flavour and meaty texture make them an excellent filling, pairing beautifully with the buttery puff pastry.

Here it is...

I used chestnut mushrooms.

Ingredients:
500g (1 lb) mushrooms (wild or shop-bought)
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme
1 cup breadcrumbs
1/2 cup cream cheese or vegan alternative (for richness, optional)
1 cup grated cheese
1 tablespoon Dijon mustard (optional)
1 package (500 g) puff pastry (store-bought or homemade)
1 egg (for egg wash) or plant-based milk for a vegan version

Salt and pepper to taste

Instructions:

Prepare the Mushroom Filling 🍄

Finely chop the mushrooms or pulse them in a food processor until they resemble a coarse mixture (you want some texture, not a paste).

Heat the olive oil or butter in a large pan over medium heat.

Add the onions and cook until soft, about 3-4 minutes.#

Add the garlic and thyme and cook for another 1-2 minutes until fragrant.

Add the mushrooms and sauté until all the moisture evaporates and the mushrooms are browned and dry, about 10 minutes.

Stir in breadcrumbs, cream cheese, and Dijon mustard if using. Season with salt and pepper.

Let the mushroom mixture cool to room temperature.

Assemble the Wellington 🍄

Preheat your oven to 375°F (190°C).

Roll out the puff pastry on a floured surface into a rectangle large enough to encase the mushroom mixture.

Spread a layer of mustard (if using) over the centre of the pastry.

Spoon the cooled mushroom mixture onto the pastry, forming a log shape down the middle.

Carefully fold the sides of the pastry over the mushrooms.

Brush the edges with egg and seal. If needed, trim any excess pastry.

Place the Wellington seam-side down on a baking tray.

Brush the outside of the pastry with the beaten egg.

I cut out a mushroom-shaped piece in the paper and placed it on top. (optional)

I sprinkled some flour.

Mushroom decor.

Bake 🍄

Bake in the oven for about 30-35 minutes.

Until the pastry is golden and puffed up.

Allow it to rest for 5-10 minutes before slicing.

Serve 🍄

Slice the Mushroom Wellington into thick portions and serve with your favourite sides, like roasted vegetables.

The filling holds its shape when sliced.

This mushroom wellington is a rich, earthy, savoury flavour with a buttery, flaky crust that perfectly complements the mushrooms' umami depth.

This post is dedicated to @fungifriday by @ewkaw and to all fungi friends.

Wishing you all a lovely day,
Mariah 😊🍄