Search
  • Richard Costes

Mushroom Wellington with Rosemary and Walnuts


(Cooking for 2 - Adjust Accordingly)


TIPS:

You can make this vegan by finding vegan puff pastry for sale at your local store - they were out when I was shopping so I picked up a regular puff pastry instead. You'll also want to find a vegan egg wash substitute.


I ended up having to make this twice since this was the first time I've ever used puff pastry. Use a rolling pin to flatten it out thin before putting the mushrooms inside! otherwise its gonna come out looking like a football.

INGREDIENTS

  • 1 sheet of puff pastry (thawed)

  • 1 tablespoon of olive oil

  • 1 pound of mushrooms, sliced

  • 1/2 large onion

  • 2-3 large garlic cloves, chopped

  • 1/2 tablespoon of chopped rosemary

  • kosher salt

  • sherry wine

  • 1/2 teaspoon balsamic vinegar

  • 1/2 cup of chopped, toasted walnuts

  • pepper

  • 1 teaspoon of truffle oil (optional)

  • 1/4 cup of gruyere cheese

  • egg wash (whisk an egg with a tablespoon of water)

DIRECTIONS

  1. Preheat oven to 400°

  2. Heat oil in skillet over medium-high heat

  3. Add mushrooms, onions, garlic, rosemary, and some salt. Sautée and stir until the mushrooms release all their liquid. Turn heat down to medium and continue to saute until ALL THE LIQUID has evaporated. This is important otherwise your Wellington is going to be a soggy mess.

  4. Once the liquid is evaporated - add some sherry wine and balsamic vinegar, continue to sautée until liquid is evaporated

  5. Add the toasted walnuts, some pepper, and truffle oil. Taste - add more salt if needed.

  6. Add in the cheese, folding it into the mix.

  7. Let the filling cool for about 10-15 minutes while you do the rest

  8. Line a baking sheet with parchment paper

  9. Unroll puff pastry on a lightly floured surface

  10. Use a rolling pin and flatten out your puff pastry

  11. Fill pastry with filling - put it in the center and then roll the pastry up - seam side down.

  12. Brush it with the eggwash

  13. Score the pastry in whatever design you like. Im a simple man and just went some lines

  14. Carefully put the Wellington on the parchment lined sheet (it will want to fall apart)

  15. Stick it in the over for about 35 minutes. Everyone's oven is different - check it at 20 minutes, and rotate if necessary. You want the pastry to become a nice golden brown. You may increase or decrease the time as necessary.

  16. Let it cool for 5-10 minutes before eating

35 views
 

©2020 by The Long Mile. Proudly created with Wix.com