Mushroom Wellington

🛒 Ingredients

• Puff Pastry 80 g · 413 kcal
• Cremini Mushrooms 125 g · 28 kcal
• Shallots 25 g · 18 kcal
• Garlic Cloves 4 g · 6 kcal
• Olive Oil 8 g · 66 kcal
• Fresh Thyme 1 g · 1 kcal
• Dry Sherry (or red wine) 15 g · 15 kcal
• Dijon Mustard 4 g · 3 kcal
• Panko Breadcrumbs 8 g · 26 kcal
• Fresh Parsley 3 g · 1 kcal
• Large Egg 13 g · 18 kcal

👨‍🍳 Instructions

1. Finely chop mushrooms, shallots, and garlic. Heat olive oil in a large skillet over medium-high heat and add the chopped vegetables; cook until softened, about 8-10 minutes.
2. Add fresh thyme, sherry, salt, and pepper; cook until the liquid evaporates, then stir in Panko breadcrumbs and fresh parsley. Remove from heat and allow the mushroom mixture to cool completely.
3. Preheat oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface into a rectangle; spread Dijon mustard evenly over the pastry, leaving a small border.
4. Spoon the cooled mushroom filling onto the center of the pastry. Fold one long side of the pastry over the filling, then fold the other side to meet and slightly overlap, sealing the seam tightly.
5. Place the sealed Wellington seam-side down on a baking sheet lined with parchment paper. Whisk the egg and brush generously over the entire surface of the pastry; use a sharp knife to score decorative patterns.
6. Bake for 30-35 minutes, or until the pastry is golden brown and puffed. Let it rest for 5-10 minutes before slicing and serving.