Description
Savor the delightful taste of this warm and flaky Mushroom Wellington, a perfect dish for cozy evenings that will impress your guests or treat yourself.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 2 cups mixed mushrooms (cremini and shiitake, finely chopped)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tsp fresh thyme (chopped)
- 2 cups fresh spinach (sautéed until wilted)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, add a drizzle of olive oil, then sauté the chopped onions and minced garlic until soft and fragrant, about 3 minutes.
- Add the chopped mushrooms and fresh thyme; cook until they release moisture and begin to brown.
- Stir in the wilted spinach; remove from heat and allow to cool slightly.
- Roll out the thawed puff pastry on a floured surface into a rectangle large enough to encase the filling.
- Spread the cooled mushroom-spinach mixture down the center of the pastry.
- Fold over each side of the pastry, tucking them underneath to prevent leaks. Brush with egg wash for a golden finish.
- Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Main
- Method: Baking
- Cuisine: Modern vegetarian
Nutrition
- Serving Size: 1 slice (approximately 170g)
- Calories: 320
- Sugar: 1g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg