Mushroom Wellington

Mushroom Wellington
  • Author: Sophie
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 1x
  • Category: Main-dish



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
  • 3/4 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
  • 1/4 cup cognac
  •   1 cup heavy cream


For the Mushroom Wellington 

  1.  Preheat a skillet over medium heat.
  2. Add olive oil and brown the mushrooms, minced shallot and thyme.
  3. During cooking, the liquid will release from the mushrooms. Continue to cook until all the liquid has dissolved, about 15-20 minutes, stirring often.
  4. Remove the mushroom mixture from the pan and let cool.
  5. In a bowl The equipment are affiliate links of products I use and love!, mix the champjgnons, the dijon mustard, the red beans, the breadcrumbs and an egg. Put aside
  6. Whisk the second egg with 1 tablespoon of water and set aside.
  7. On a clean, lightly floured surface, roll out the puff pastry to 1/4 inch thick.
  8. Add the mushroom mixture and mold it with your hands so that it looks like a roast
  9. Gently roll the mushroom roast and puff pastry to coat, pinching the edges to secure.
  10. Fold the edges underneath.
  11. Wrap and let cool for another 20 minutes.
  12. Preheat the oven to 425.
  13. When ready to bake, brush the puff pastry with egg and gently cut several vents on top to allow the steam to escape.
  14. Bake for 40 to 45 minutes and the pastry is golden and flaky.
  15. Let stand 10 minutes before slicing.


For the sauce

  1. Heat the pan in which the mushrooms were sautéed over medium-high heat.
  2. Add the thyme, garlic, black peppercorns, mustard and brandy
  3. Slowly add the vegetable broth and simmer for 20 minutes.
  4. Remove from the heat and stir in the heavy cream.
  5. Serve the sliced ​​Wellington Mushroom with a drizzle of cream and cognac sauce.
  6. Garnish with fresh parsley and thyme.

Keywords: Wellington, Mushroom, vegetarian