Mushroom Wellington Recipe

Name: Mushroom Wellington Recipe
Prep time: 30 min
Cook time: 65 min
Total time: 215 min
Yield: 8 servings
Cuisine: British,American,French
Ingredients: 1/2 cup pearled farro; 1 cup milk; 1/3 cup fresh tarragon leaves, divided; 1 cup 1/2-inch dice butternut squash; 1 cup 1/2-inch dice sweet potato; 5 tablespoons olive oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 ounces large portobello mushrooms; 4 tablespoons (2 ounces) unsalted butter, divided, more for the baking pan; 1 medium shallot, diced; 1 ounce baby kale, coarsely chopped; 1 tablespoon all-purpose flour; 24 ounces puff pastry; two sheets measuring 14 x 9-inches, defrosted according to package directions.; 1 large egg, lightly beaten; 1 cup heavy cream

A flavorful vegetarian mushroom Wellington, featuring a rich filling and finished with a delicate tarragon cream sauce.

⭐ 4.5 (19 reviews) Prep: 30 minCook: 65 minTotal: 215 minYields: 8 servings

Category Tags:

Dinner Entree

Cuisine Tags:

British American French

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Instructions

Preheat oven to 400 F (200 C). Prepare farro as directed, then spread it on a paper-towel-lined plate to drain.
Heat milk until hot, stir in 2/3 of the tarragon leaves, and set aside to infuse.
Toss butternut squash and sweet potato cubes with 4 tablespoons oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender; drain on paper towels.
Reserve mushroom stalks, then slice caps. Sauté mushroom slices in 2 tablespoons butter in a large skillet for 3 minutes per side, then drain.
In the same skillet, cook shallot with 1 tablespoon oil for 3 minutes until soft, then drain. Add kale and cook for 2 minutes until softened, then drain.
Melt remaining 2 tablespoons butter in a small saucepan, add flour to create a thick paste. Strain the infused milk into the saucepan and whisk continuously for 2 minutes until a smooth, thick cream sauce forms.
Finely chop the reserved mushroom stalks and stir them into the cream sauce along with the farro and shallot. Season and let cool.
Grease a baking sheet. Unroll puff pastry sheets and cut into four 17 1/2 cm x 11 1/2 cm rectangles. Lay two pieces on the tray.
Arrange baby kale on the pastry, leaving a 1-inch margin. Spoon a thick layer of the mushroom and farro cream on top. Tuck mushroom slices upright into the cream, then place squash and sweet potatoes to fill gaps. Pile any leftover cream on top.
Brush the pastry margin with beaten egg. Gently place the second pastry sheet over the filling, molding it into a log shape and pressing the edges together to form a tight 1-inch rim. Seal the rim with a fork and trim edges neatly.
Brush the pastry with beaten egg and score the top for venting. Repeat for the second Wellington. Chill Wellingtons for at least 2 hours.
Preheat oven to 400 F (200 C). Bake Wellingtons for 40 minutes until golden and risen. Let rest for 10 minutes.
While Wellingtons rest, finely chop remaining tarragon leaves. In a large skillet, combine cream and chopped tarragon; stir and reduce by a third. Serve warm with Wellington slices.

Nutritional Info (per serving)

Calories: 798 kcal

Carbohydrate: 57 g

Cholesterol: 75 mg

Fiber: 5 g

Protein: 12 g

Saturated Fat: 17 g

Sodium: 335 mg

Sugar: 7 g

Fat: 59 g

Unsaturated Fat: 0 g