This post is in collaboration with Heinen’s – As a Heinen’s Contributor, I am honored to bring you all fun, family friendly recipes!
Listen friends, I know the turkey is the entire fixation for your Thanksgiving table. But, what about your vegetarian friends? Should they just have to suck it up and eat the sides and not feel like they get a centerpiece on their plate just because they have a different way of eating? Nope! Not on my watch!
Forget the To-furky, and make my mushroom Wellington that is so simple to make yet looks like it took you days to pull together. Your vegetarian friends will thank you and even your meat-eaters may be reaching across the table to get a bite of this mushroom masterpiece!
Flaky pastry crust filled to the brim with mushrooms and caramelized red onion, it’s savory beyond comprehension and in my personal opinion pairs perfectly with cranberry sauce or gravy.
Mushroom Wellington
- 1 large red onion, sliced
- 1 Tbsp butter
- 2 tsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cup carrot, diced
- 2 cup celery, diced
- 4 cloves of garlic, minced
- 2 Tbsp olive oil
- 24oz baby Bella mushrooms, sliced
- 1/4 cup red wine
- 2 tsp thyme
- 2 tsp Worcestershire
- 1 tsp salt
- 1/4 tsp black pepper
- 1 package of frozen puffed pastry, thawed according to package
- 1 egg yolk
Instructions:
Remove frozen puffed pastry sheets from freezer, and let come to room temperature (approximately 40 minutes)
Caramelized Red Onions
- The first step is to caramelize the red onions. In a large pot, or dutch oven, over medium-low heat, add the sliced red onion and butter. Let the onions slowly cook down for up to 25 minutes, until they have reduced in size dramatically.
- Add the balsamic vinegar, salt and pepper once the onions are caramelized, stir everything together and let the vinegar evaporate and remove the onions from the pot and set to the side to cool.
Next, it’s time to make the filling!
- In the same pot the onions were cooked, add the celery, carrot and garlic over medium-high heat. Drizzle in olive oil and let the vegetables cook until softened (15-20 minutes).
- Add the sliced baby Bella mushrooms, red wine, thyme and Worcestershire. Let the mushrooms cook down completely, until all of their juices are released and evaporated. You’ll be left with a beautiful, thick filling.
3. Finally, season the mushroom filling with the salt and pepper to taste, add the caramelized red onions and stir together. Let the filling cool before assembling.
Assembly
Pre heat the oven to 400*
- Lay piece of parchment paper down onto a large baking sheet.
- Take the two sheets of pastry dough, and create a long vertical rectangle by overlapping the two ends in the middle by 2 inches. Press the seam down the center together gently with your finger.
- In the center of the puffed pastry, in a “log” like shape, vertically, place the mushroom filling in a nice tight log in the center. Ensure you have enough pastry on either side to wrap over the mushroom filling.
- Take the bottom of the puffed pastry, and fold upward over the bottom quarter of the mushroom filling horizontally.
- Take the top of the puffed pastry and fold downward over the mushroom filling horizontally
- Next, do each side, folding one side at a time over the filling to completely cover the mushrooms.
- Carefully flip over the Wellington, so it is seam-side down on the baking sheet.
- Do not fret about the middle seam not sticking completely – we will seal it with the egg wash!
- EGG WASH: whisk together one egg yolk
- Brush the top and sides of the puffed pastry with the egg wash. At the center seam, you can gently lift the puffed pastry and brush egg wash on the puffed pastry under the seam, and use your fingers to gently push the seam together.
- Next, score the puffed pastry with a sharp knife as you wish, in any pattern desired.
- Bake at 400* for 35-40 minutes, until the puffed pastry is golden. Let cool for 15 minutes before slicing.
