Description
A show-stopping centerpiece perfect for any gathering, this Vegan Mushroom Wellington features a savory mushroom filling enveloped in flaky pastry.
Ingredients
- 2 cups mushrooms, finely chopped (cremini and shiitake mix)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 package puff pastry, thawed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Almond milk (for brushing)
- Maple syrup (for brushing)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add mushrooms and cook down until moisture is evaporated, about 10 minutes.
- Stir in garlic and herbs, season with salt and pepper, and cool the mixture.
- Roll out puff pastry and place the cooled filling in the center.
- Wrap the pastry around the filling, sealing edges tightly.
- Brush with almond milk mixed with maple syrup.
- Bake for 40 minutes or until golden and crispy.
- Let cool slightly before slicing and serving.
Notes
Serve with vegan gravy and seasonal veggies. For a gluten-free version, use gluten-free puff pastry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan