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Classic Mushroom Wellington
Traditional dish · British
A traditional Mushroom Wellington featuring a rich duxelles of finely chopped mushrooms, shallots, and herbs, encased in puff pastry and baked to golden perfection. Often served as a centerpiece for special occasions.
Ingredients
- Mixed mushrooms (cremini, shiitake, portobello)1.5 kg
- Shallots200 g
- Garlic4 cloves
- Fresh thyme2 tbsp
- Fresh parsley2 tbsp
- Dry white wine100 ml
- Butter50 g
- Olive oil2 tbsp
- Puff pastry1 kg
- Egg yolk1
- Saltto taste
- Black pepperto taste
Steps
- 1
Finely chop mushrooms, shallots, and garlic. Sauté shallots and garlic in butter and olive oil until softened.
- 2
Add chopped mushrooms and thyme to the pan. Cook until all moisture has evaporated and the mixture is dry (duxelles).
- 3
Deglaze with white wine and cook until evaporated. Stir in parsley, season with salt and pepper. Let cool completely.
- 4
Roll out puff pastry. Spread the cooled duxelles mixture evenly over the pastry, leaving a border.
- 5
Carefully roll up the pastry to encase the filling, sealing the edges.
- 6
Brush the pastry with beaten egg yolk for a golden finish. Score the top lightly.
- 7
Bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until golden brown and puffed.
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