This is a classic Wellington Beef recipe reinvented in a vegetarian way. This Mushroom Wellington is perfect for special occasions.
This Mushroom Wellington is easy to prepare and is guaranteed to satisfy your greatest cravings. What looks like a ton of work is really just a few strategically planned steps. Prepare all your ingredients before starting this Mushroom recipe.
Cooking the mushrooms long enough is an important step. You want to see the mushroom liquid when cooking completely disappear, it's important to continue cooking until everything is dry! Any liquid left over from the mushrooms will make the recipe soggy - so cook them until they're completely dry!
The Sauce
Mushroom Wellington is often served with a sauce to accompany it, a quick brown sauce can go very well. Personally, I love to serve this recipe with a cream and cognac sauce. It's the special touch that makes this recipe perfect for special occasions. You will find the recipe below.
MUSHROOM
STORAGE
Mushrooms can become slimy and develop brown spots within just a few days. Lots of theories seem to exist about the best way to store mushrooms: in a paper bag, wrapped in damp paper towels, in a sealed container.
Surprisingly, the best way to store mushrooms is in their original packaging. You just put the mushrooms directly in the fridge still in their wrapped container.
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Mushroom Wellington
Ingredients
For the Mushroom Wellington
- 6 cups mushrooms finely chopped
- 1 tablespoon of fresh thyme
- 1 shallot minced
- 4 tbsp olive oil
- 2 tablespoons of Dijon mustard
- 1 store-bought puff pastry
- 1 cup mashed kidney beans with a fork
- ¾ cup breadcrumbs
- 2 eggs
For the cognac cream sauce
- 1 tablespoon of fresh thyme
- 1 garlic clove minced
- 1 teaspoon coarsely ground black peppercorns
- 1 tablespoon of old-fashioned mustard
- 1 cup of vegetable broth
- ¼ cup cognac
- 1 cup heavy cream
Instructions
For the Mushroom Wellington
- Preheat a skillet over medium heat.
- Add olive oil and brown the mushrooms, minced shallot and thyme.
- During cooking, the liquid will release from the mushrooms. Continue to cook until all the liquid has dissolved, about 15-20 minutes, stirring often.
- Remove the mushroom mixture from the pan and let cool.
- In a bowl, mix the champjgnons, the dijon mustard, the red beans, the breadcrumbs and an egg. Put aside
- Whisk the second egg with 1 tablespoon of water and set aside.
- On a clean, lightly floured surface, roll out the puff pastry to ¼ inch thick.
- Add the mushroom mixture and mold it with your hands so that it looks like a roast
- Gently roll the mushroom roast and puff pastry to coat, pinching the edges to secure.
- Fold the edges underneath.
- Wrap and let cool for another 20 minutes.
- Preheat the oven to 425.
- When ready to bake, brush the puff pastry with egg and gently cut several vents on top to allow the steam to escape.
- Bake for 40 to 45 minutes and the pastry is golden and flaky.
- Let stand 10 minutes before slicing.
For the sauce
- Heat the pan in which the mushrooms were sautéed over medium-high heat.
- Add the thyme, garlic, black peppercorns, mustard and brandy
- Slowly add the vegetable broth and simmer for 20 minutes.
- Remove from the heat and stir in the heavy cream.
- Serve the sliced Wellington Mushroom with a drizzle of cream and cognac sauce.
- Garnish with fresh parsley and thyme.
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