Description
Indulge in this flaky vegetarian mushroom Wellington, enveloping a savory filling of earthy mushrooms and aromatic herbs, perfect for impressing guests or elevating your weeknight dinners.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 2 cups mixed mushrooms (cremini and shiitake), finely chopped
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 2 cups fresh spinach, packed
- 1 tsp fresh thyme, chopped
- 1/4 cup low-sodium vegetable broth
- Salt and pepper to taste
- 1 egg mixed with 1 tbsp water (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt butter or oil.
- Add minced shallots and garlic; sauté until translucent.
- Add chopped mushrooms and cook until browned, about 8 minutes.
- Stir in fresh spinach until wilted, about 2 minutes.
- Season with salt, pepper, and thyme; pour in the vegetable broth and cook until most liquid evaporates.
- On a floured surface, roll out puff pastry into a rectangle.
- Spoon the mushroom filling down the center of the pastry.
- Fold over each side of the pastry to seal it tightly.
- Place on the prepared baking sheet and brush with egg wash.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg