Nala’s Herb-Crusted Mushroom Wellington: The Perfect Vegetarian Centerpiece for Thanksgiving
Hello, everyone! Nala here. Thanksgiving is traditionally all about the turkey, but let’s be real – not everyone at the table wants meat, and it’s time we give our vegetarian friends a true centerpiece.
Ingredients
- 1 large puff pastry sheet (thawed)
- 2 cups mixed mushrooms (such as cremini, portobello, and shiitake, finely chopped)
- 1 onion (finely diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh sage (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup fresh spinach
- 1 tbsp Dijon mustard
- 1 egg (for egg wash, optional)
Instructions
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute.
- Add the Herbs: Toss in the chopped mushrooms, rosemary, thyme, sage, salt, and pepper. Cook until the mushrooms are tender and most of the moisture has evaporated, about 10 minutes. Set aside to cool.
- Prepare the Pastry: Roll out the puff pastry on a floured surface. Spread a thin layer of Dijon mustard in the center.
- Assemble: Layer fresh spinach leaves on top of the mustard, then spoon the mushroom mixture onto the spinach, shaping it into a log. Fold the puff pastry over the filling, sealing the edges to form a tight bundle. Brush with egg wash if desired.
- Bake: Place the Wellington on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 25-30 minutes, or until golden brown.
- Serve: Let it cool slightly before slicing. Serve warm with cranberry sauce or a rich mushroom gravy for an extra touch.
Notes
Tips for the Perfect Mushroom Wellington
- Choose Your Mushrooms Wisely: For a deep, complex flavor, I recommend using a mix of mushrooms like portobello, shiitake, and cremini. They each bring their own unique texture and taste, adding depth to the filling.
- Dry Cooking is Key: Make sure to cook the mushrooms thoroughly until most of the moisture has evaporated. This prevents the filling from getting soggy and keeps your pastry nice and crisp.
- Don’t Skip the Dijon: The Dijon mustard adds a subtle sharpness that balances out the earthy flavors of the mushrooms and herbs. Just a thin layer does wonders!