Friday, January 16, 2015

Mushroom Wellington

I love to give dinner parties, but with my schedule I seldom have time to cook for 2-3 hours in the kitchen to prep ahead of time.  It's one of the reasons I love this recipe, it's easy to prep ahead of time and freeze until the day you want to cook it.  This makes a fabulous appetizer or a great vegetarian dinner. We served it as an appetizer on Christmas Day and it was a huge hit.


Mushroom Wellington

8 servings
30-45 minutes to prep

·       16 oz. of Mushrooms
·       1 Large Onion chopped
·       2 tsp. Garlic Powder
·       1 tsp. salt
·       1 tsp. pepper
·       1-2 Cups Swiss Chard
·       3 Tsp. Olive Oil (divided)
·       1 sheet Puff Pastry
·       1 egg beaten
·       Flour for dusting

Prep for this meal but allowing your puff pastry to thaw completely.  I typically leave it out for a couple of hours before I start cooking.



First saute your mushrooms with 1 Tsp. Olive Oil, in the same saute pan.  Take your time with this and make sure to brown them on both sides.  Set them aside and mix with mustard, salt, and pepper.



Begin to caramelize your onions with 1 Tsp. Olive Oil under low heat. This will take a few moments, so you can begin to prep your puff pastry.


Roll out puff pastry with a dusting of flour. Cut sheet in half and then roll out each half so it's about an 1/8 of an inch thick. Dust bottoms with flour.



Your onions should be looking translucent and starting to brown just a bit.  After they look thoroughly caramelized, you can pull them off the stove and set them aside.  Use the final Tsp. of Olive Oil and saute the Swiss Chard until it's just cooked.  This should only take about five minutes tops. Pull off and set aside.

Begin to layer the filling in your pastry. Divide the mushrooms, onions, and Swiss chard in half.  Take one half of the pastry shell and add a layer of mushrooms on the bottom, then a layer of onions, and on top a layer of Swiss Chard.  Very gently fold pastry's top and bring it toward the middle, then do the same with the bottom portion.  After this is completed, pinch the bottoms of both sides to close completely.  Gently flip it so the folded side is on the bottom.

Repeat with second pastry shell. Then cut 3 small slits into the top of each pastry shell.



Take your beaten egg and brush a layer of egg wash onto the top of both pastries.  Then put both pastries on a cookie sheet and freeze for 10-15 minutes.  After time is completely, brush a second layer of egg wash on top.  You can then either bake the Mushroom Wellington or freeze it for a later date.  If you freeze it, make sure it's in an airtight container.

Baking instructions. Preheat oven until 400 degrees.  Bake Wellington for 25-30 minutes until brown on top and bubbling out of the slits on top.




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