Mushroom Wellington with Rosemary and Pecans
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(52)
Ingredients
Yields 4
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup pecans, chopped
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 tablespoon Dijon mustard
- 1 egg, beaten (for egg wash)
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Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Heat olive oil in a large skillet over medium heat. Add onions and garlic, and sauté until softened.
Step 3
Add chopped mushrooms, rosemary, thyme, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated.
Step 4
Stir in chopped pecans and cook for another 2 minutes. Remove from heat and let cool slightly.
Step 5
Roll out the puff pastry on a floured surface to a large rectangle.
Step 6
Spread Dijon mustard over the surface of the pastry.
Step 7
Place the mushroom mixture in the center of the pastry, shaping it into a log.
Step 8
Fold the pastry over the mushroom mixture, sealing the edges with a little water.
Step 9
Transfer to a baking sheet lined with parchment paper.
Step 10
Brush the top of the pastry with beaten egg for a golden finish.
Step 11
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 12
Let cool for a few minutes before slicing and serving.
Step 13
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Chef's notes
For a vegan version, replace the egg wash with a plant-based milk or oil.
Serve with a side of roasted vegetables or a fresh green salad.
