Mushroom & Thyme Wellington
Mushroom & Thyme Wellington is a show-stopping vegetarian dish that combines flaky, golden puff pastry with a rich filling of earthy mushrooms, fragrant thyme, and vibrant spinach. Perfect for dinner parties or cozy nights in, this recipe is not only simple but also packed with flavor that will impress even the most skeptical of guests. With its stunning presentation and delightful aroma, it’s bound to become a favorite at any table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cups mixed fresh mushrooms (cremini and shiitake), finely chopped
- 1 cup baby spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 cup chopped walnuts (optional)
- 1 tsp olive oil
- 1 sheet puff pastry (about 14 oz)
- 1/2 cup vegetable stock
- Salt and pepper to taste
- Egg wash (1 egg beaten with 1 tbsp water, optional)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and sauté for an additional minute.
- Stir in mushrooms and a pinch of salt; cook until they release moisture. Add spinach and cook until wilted; remove from heat.
- Mix in walnuts and thyme; let cool.
- Roll out puff pastry on a floured surface. Spoon mushroom mixture onto the center, forming a log shape.
- Fold pastry over filling, seal edges, and brush with egg wash if using. Cut slits on top for steam.
- Bake at 400°F (200°C) for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Keywords: For a vegan option, substitute dairy butter with plant-based butter and use almond milk or aquafaba instead of egg wash. Enhance the filling by adding roasted peppers or different herbs like rosemary or sage.