1 package (10 ounces) frozen spinach, thawed and squeezed dry
1 cup cooked lentils (optional, for added protein)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional, can be omitted for vegan)
1 egg, beaten (or plant-based milk for brushing)
2 sheets frozen puff pastry, thawed
Dijon mustard for spreading
Roasted red peppers, thinly sliced
Caramelized onions
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 15-20 minutes. It's important to cook off all the excess liquid for the best texture. If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce completely. Stir in the thyme and parsley, and season with salt and pepper to taste. Remove from heat and let cool slightly.
In a large bowl, combine the cooled duxelles, thawed and squeezed spinach, cooked lentils (if using), breadcrumbs, and Parmesan cheese (if using). Mix well to combine. Taste and adjust seasonings as needed.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold one sheet of puff pastry. Spread a thin layer of Dijon mustard (if using) over the pastry. Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border around the edges. Carefully unfold the second sheet of puff pastry and place it over the mushroom mixture. Press down gently to seal. Trim any excess pastry and crimp the edges with a fork to seal completely. Brush the top of the Wellington with beaten egg (or plant-based milk). Cut a few slits in the top of the pastry to allow steam to escape.
Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed up. Let the Wellington rest for 10-15 minutes before slicing and serving. This allows the filling to set and prevents it from being too runny.
Notes
This Vegetarian Mushroom Wellington is a stunning and flavorful alternative to traditional beef Wellington, perfect for special occasions or a memorable weeknight meal. A rich, savory, and satisfying vegetarian dish that will impress both vegetarians and meat-eaters alike.
