Description
Impress your guests with this elegant Vegan Mushroom Wellington, featuring a savory blend of shiitake and cremini mushrooms encased in flaky puff pastry. Perfect for holiday dinners or cozy weeknight meals, this dish is bursting with umami flavors and aromatic herbs. Easy to prepare yet stunning in presentation, it’s the ultimate centerpiece for any gathering.
Ingredients
Scale
- 1 lb mixed mushrooms (shiitake and cremini)
- 1 sheet puff pastry (thawed)
- 2 cups fresh spinach
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp Dijon mustard
- ½ cup walnuts (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a skillet, heat olive oil over medium heat and sauté chopped onions until translucent.
- Add chopped mushrooms and fresh spinach; cook until moisture evaporates. Season with salt and pepper.
- Mix in minced garlic, Dijon mustard, and chopped walnuts; let cool slightly.
- Roll out the puff pastry on a floured surface. Spoon the cooled mushroom mixture down the center and fold the pastry edges over to seal.
- Transfer to a lined baking sheet, brush with plant-based milk, and bake for 25-30 minutes or until golden brown. Let rest for 5 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg