I’ve always thought that beef wellingtons seemed like a really cool and intricate dish. But, I’m vegetarian, so when am I ever going to make that? Never. But it’s a challenge I still wanted to tackle. Suffice it to say that I was very excited to find this recipe for mushroom wellingtons. I made these for Christmas Day lunch because, well, they seemed appropriately fancy! Plus, I looove mushrooms, and this recipe has three different kinds!
Now, I’m not going to claim that these are healthy or appropriate for daily eating. Absolutely not. Puff pastry sheets have a lot of butter and camembert is a high fat content cheese. I did lighten it up by stretching the ingredients to make 6 wellingtons rather than the 4 called for by the original recipe. But still, let me be clear that this is something to make on your splurge day. And it will totally be worth the splurge!
My brother and a close family friend who was over at our house for Christmas lent a hand in making these wellingtons. And the camera made its way through so many hands that day that I don’t even know who to give photo credit to. So there were a lot of pictures and I’m gonna try to squeeze in as many as I can for this post. We had such a fun time, cooking, laughing, and just overall enjoying spending time with each other! And that’s what the holidays are really about!
Alright let’s get to the food!
- 3 store-bought puff pastry sheets, thawed
- 6 Portobello mushrooms, stalks removed
- 2 tbsps olive oil
- 15g dried porcini mushrooms
- 1 large shallot, finely diced
- 200g bella mushrooms, sliced
- 2 garlic cloves, finely chopped
- 300g spinach, stalks removed
- 1 tbsp lemon juice
- 6 oz Camembert, divided into 6 slices
- 1 small egg, beaten
- Salt and pepper for seasoning
- Preheat the oven to 400 deg F.
- Using a rolling pin, slightly roll out pastry dough. Using a pastry cutter or large bowl, cut out six 5-inch diameter circles of pastry and place on a lined baking sheet.
- Bake pastry circles for 10 minutes or until golden and crisp. Remove from the oven and leave them to cool. (Watch them carefully in the oven! Don’t let them burn like I did…)
- Cut out six additional 5.5-inch diameter circles of pastry and set aside on a nonstick surface.
- Use leftover pastry sheets to cut out 18 leaf designs to decorate the wellingtons. Set aside on a nonstick surface.
- Heat half the oil in a large frying pan and fry the whole portobello mushrooms on each side until cooked through. Remove from the pan and dry on paper towels.
- Soak the porcini mushrooms in boiling water for 10 minutes. Drain and finely chop the porcini mushrooms.
- Add remaining oil to frying pan, add the shallot and bella mushrooms and fry for 3-4 minutes. Season with salt and pepper to taste.
- (Go easy on the salt! Refer to my Strokes and Hypertension post for details.)
- Add the garlic and chopped porcini to the pan, continuing to fry for an additional 3-4 minutes or until all the liquid has been absorbed.
- Put the spinach into a colander, pour boiling water over to wilt the spinach. Squeeze out the excess water. Add lemon juice, salt, and pepper to spinach, give it a quick toss, and chop spinach.
- Divide the chopped spinach over the 6 cooked circles of pastry, leaving a 0.5-inch border of pastry. Spoon mushroom mixture over the spinach. Add a slice of camembert cheese over the mixture and top each circle with a portobello mushroom.
- Brush the border of each pastry circle (baked and raw) with beaten egg.
- Gently stretch each raw circle of pastry over one baked circle and filling. Try not to trap any air under the pastry. Press the pastry edges together with a fork. Place 3 pastry leaves over each wellington to decorate, also brushing these with beaten egg.
- Chill in the refrigerator for 10 minutes. Preheat oven to 375 deg F.
- Bake for 25 minutes or until golden brown and puffed up. Allow them to cool slightly before serving.
And, let me tell you, they were delicious! And it was my first time trying camembert cheese and I am in love! So don’t be put off by the lengthy instructions. Give them a try and enjoy!