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Healthy family recipe: Mushroom wellington

By substituting mushrooms in this vegetarian version of the classic Beef Wellington you still get an earthy, meaty flavor without the saturated fat.

    by Stefanie Weiner, RD, LDN, Clinical Dietitian, Healthy Weight Program at Children's Hospital of Philadelphia
    Published 

Roll up your sleeves for this rolled-up delight!  By substituting mushrooms in this vegetarian version of the classic Beef Wellington you still get an earthy, meaty flavor without the saturated fat. Plus, mushrooms are the only source of vitamin D in the produce aisle. Fun for kids (because, puff pastry) and elegant for guests, this dish is sure to wow!

Mushroom Wellington

Ingredients:

  1. 3 tablespoons olive oil, divided

  2. 16 oz cremini mushroom, scrubbed

  3. 1 onion, thinly sliced

  4. ¼ cup vegetable broth

  5. 3 cloves garlic, minced

  6. 2 tablespoons soy sauce

  7. 1 tablespoon fresh thyme OR 1 teaspoon dried

  8. black pepper, to taste

  9. 4 oz spinach, washed

  10. 1 sheet puff pastry, defrosted

  11. flour, for rolling out puff pastry

  12. 2 medium potatoes, washed and thinly sliced

  13. 1 egg

  14. 1 tablespoon water

Directions

1. Preheat oven to 375°F (190°C).

2. Add mushrooms to a food processor and pulse until a crumbly consistency is formed, about 10-12 times. Be careful not to over-process.

3. Add 2 tablespoons olive oil to medium-sized sauté pan. Add sliced onion and sauté for 3-5 minutes. Then add vegetable broth and sauté until translucent and most of the broth has evaporated.

4. Add minced garlic to pan and sauté for 3 more minutes, or until fragrant.

5. Add mushrooms to pan along with soy sauce, and sauté until most water has evaporated, approximately 10-12 minutes.

6. Move mushrooms to one side of the pan and add a drizzle of olive oil to the other side.  Sauté thyme in oil until fragrant, then incorporate into rest of mixture.

7. Add in spinach and sauté until wilted.

8. Use a rolling pin to roll out puff pastry sheet into 18×13-inch (46×33 cm) rectangle. Spray 18×13-inch (46×33 cm) baking sheet with non-stick cooking spray, then transfer puff pastry to baking sheet.

9. In center of puff pastry rectangle, layer potato slices in rows of two or three. Make sure to leave a border of 1½ inches (4 cm) of pastry on either end of top and bottom.

10. Layer mushroom mixture on top of potato slices about ¾-inch (2 cm) thick.

11. Repeat layering the potato and mushroom once more, then finish with a layer of potatoes on top.

12. Fold one side of puff pastry over layers of filling, then repeat with opposite side of pastry. Fold in two small ends on top and bottom of Wellington and make sure all pastry is sealed and no inside filling is exposed.

13. Decorate Wellington to your liking. Then in a small bowl, combine the egg with the water. Using small brush, brush Wellington with mixture until completely coated.

14. Make air vents by making slits in the top of the puff pastry.  Bake Wellington for 35-40 minutes until golden brown and puffy.

Let rest 10 minutes before cutting into thick slices.

Serves 6, Adapted from Tasty.com