Vegetarian Mushroom Wellington
This Vegetarian Wellington is a showstopper with a crispy, golden puff pastry shell wrapped around a hearty, umami-rich filling of mushrooms, lentils, and spinach. Flavored with garlic, thyme, and balsamic vinegar, this meat-free version of the classic dish is just as indulgent. Serve it as the star of a holiday feast or a comforting weekend dinner.
Ingredients
Cooking Instructions
step 1
Heat Olive Oil (1 Tbsp) in a pan over medium heat. Add the Onions (3) and Garlic (3 cloves). Cook for about 3-4 minutes, until soft and fragrant.
step 2
Stir in the Mushrooms (2 cups) and cook for about 7-8 minutes, until they release their moisture and become golden brown.
step 3
Add Canned Lentils (1 can), Fresh Spinach (1 cup), Walnut (1/2 cup), Balsamic Vinegar (2 Tbsp), Soy Sauce (1 Tbsp), Dried Thyme (1 tsp), Smoked Paprika (1/2 tsp), Salt (to taste) and Ground Black Pepper (to taste). Stir well, and cook for another 3-4 minutes.
step 4
Remove pan from heat and mix in the Breadcrumbs (1/2 cup). Let the mixture cool.
step 5
Preheat the oven to 400 °F (200 °C).
step 6
Roll out the Puff Pastry (1 sheet) on a floured surface. Spread Dijon Mustard (2 Tbsp) in the center, then place the cooled filling in a log shape in the middle.
step 7
Wrap the filling with the puff pastry, tucking in the ends to seal. Place seam-side down on a baking sheet lined with parchment paper.
step 8
Use a sharp knife to lightly score diagonal slashes on top of the pastry—shallow cuts for decoration, without cutting through. Optionally, create a crisscross pattern for a diamond effect.
step 9
Brush the entire pastry with beaten Eggland's Best Classic Egg (1) (or plant-based milk for vegan).
step 10
Sprinkle Sesame Seeds (1 Tbsp) or poppy seeds on top for extra crunch.
step 11
Bake at 400 °F (200 °C) for 35-40 minutes until golden brown and crisp.
step 12
Let it rest for 5 minutes before slicing.
