Mushroom Wellington Recipe
With all the splendor, and show-stopping appearance of a special occasion dish, a Wellington will always deliver.
Print
Pin
Servings: 6 people
Calories: 376kcal
Ingredients
- 1 Onion sliced, half moon shapes
- 1½ tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper ground
- 1 tbsp Balsamic Vinegar
- 2 tbsp Butter
- 4 cups Mushrooms fresh and chopped
- 4 Garlic Cloves thinly sliced
- 1 tbsp Thyme dried
- 1 tbsp Apple Cider Vinegar
- 3½ cups Raw Kale chopped and cooked
- 3 tbsp Bread Crumbs
- 1 cup Cranberries dried
- 1 sheet Puff Pastry store bought
- 1 Egg whisked, for egg wash
Instructions
- Preheat the oven to 350ºF (176ºC).
- Heat olive oil in a saute pan, and saute the onions until they soften, add salt and pepper.
- Add the balsamic vinegar and cook for a few more minutes, remove from the heat and set aside.
- In another pan melt the butter, add the garlic and saute until fragrant, then add the mushrooms.
- Cook the mushrooms until most of the liquid has cooked off, remove from the heat.
- Place the onions in a large bowl, add the kale, cranberries, spoon in the mushrooms allowing any liquid to drain out.
- Add the breadcrumbs and the apple cider vinegar and stir very well until all ingredients are combined.
- Allow the filling to cool completely to room temperature.
- Roll out a sheet of puff pastry on a parchment paper lined baking tray, spoon the cooled filling in the middle of the puff pastry.
- Wrap the pastry around filling and pinch edges to seal, then flip over so the seam is on the bottom.
- Whisk the egg in a small bowl, brush the top and sides of the Mushroom Wellington with the egg wash.
- Place the Wellington into the oven and bake until golden brown, 25 to 30 minutes.
- Allow to sit for five minutes before cutting and serving.
Video
Nutrition
Calories: 376kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 590mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4128IU | Vitamin C: 54mg | Calcium: 90mg | Iron: 3mg