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Mushroom Wellington

Home DinnerMushroom Wellington
  • Prep Time
    10-15 mins
  • Cook Time
    15-20 mins
  • Serving
    8
  • Ready In
    45-50 mins

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<div class="html-div xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x6ikm8r x10wlt62">
<div class="html-div xdj266r x14z9mp xat24cr x1lziwak x14ctfv x13sv91t x6ikm8r x10wlt62 xerhiuh x1pn3fxy x10zy8in xm9bcq3 x1n2onr6 x1vjfegm x1k4qllp x1mzt3pk x13faqbe x11jlvup xpmdkuv xrmkrer x12z03op x9wyiwl x13fuv20 x18b5jzi x1q0q8m5 x1t7ytsu x12lizq0 x1nrdd72 x1ybe9c6 xx487zo xaymx6s x1ou5ly4 xofb2d2 x1t39747" role="presentation">
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Ingredients

Directions

Step1

Heat olive oil in a large skillet over medium heat. Add leek, onion, carrot, celery, and garlic. Cook 5–10 minutes, stirring often, until softened.

Step2

Stir in tomato paste, rosemary, sage, and thyme. Cook 2 more minutes. Add mushrooms and cook until softened. Stir in lentils, walnuts, rolled oats, soy sauce, salt, and black pepper. Cook for 15 minutes, stirring occasionally. Taste and adjust seasoning. Let the mixture cool to room temperature.

Step3

Preheat oven to 350°F (180°C) and line a baking tray with parchment paper. Lay the puff pastry sheet on the tray. Make diagonal cuts along the sides (about 1 in / 2.5 cm wide).

Step4

Place the cooled mushroom-lentil mixture in the center of the pastry, leaving margins. Compact lightly. Fold the strips over the filling to create a cross-hatch pattern. Brush the pastry with cream, milk, or a non-dairy substitute. Bake for about 30 minutes, until golden brown.

Step5

Let cool 5 minutes, then cut with a serrated knife. Serve warm, optionally with mushroom gravy.

Step6

Enjoy!!!