Description
The Mushroom and Leek Wellington is a delightful dish that combines the earthy flavors of mushrooms with the subtle sweetness of leeks, all enveloped in a golden, flaky pastry. Each bite offers a satisfying crunch followed by a creamy, savory filling that warms the soul and excites the palate.
Ingredients
Scale
- Mushroom Filling:
- 500g mixed mushrooms, finely chopped
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme, fresh or dried
- Salt and pepper to taste
- Leek Filling:
- 2 large leeks, cleaned and sliced
- 1 tablespoon butter
- 100ml heavy cream
- 1 teaspoon Dijon mustard
- Pastry:
- 1 sheet puff pastry (about 250g)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F).
- In a large skillet, heat olive oil over medium heat and sauté the onions until translucent, about 5 minutes.
- Add the garlic and mushrooms, cooking until the mushrooms release their moisture and become golden, about 10 minutes.
- Stir in thyme, salt, and pepper, then remove from heat and let cool.
- In another pan, melt butter over medium heat and add leeks, cooking until soft, about 5 minutes.
- Stir in heavy cream and Dijon mustard, cooking for an additional 2 minutes, then remove from heat.
- Combine the mushroom and leek mixtures in a bowl and let cool completely.
- Roll out the puff pastry on a floured surface and place the filling in the center, shaping it into a log.
- Fold the pastry over the filling, sealing the edges, and place seam-side down on a baking sheet.
- Brush the top with beaten egg and cut a few slits for steam to escape.
- Bake for 25-30 minutes or until golden brown and puffed up.
Notes
- This dish can be made ahead of time; prepare the filling and assemble the Wellington, then refrigerate until ready to bake.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a vegan option, substitute heavy cream with coconut cream and use a plant-based puff pastry.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/4 of the Wellington)
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 50 milligrams
Keywords: Mushroom and Leek Wellington, vegetarian main dish, puff pastry, savory filling, holiday recipes, meatless meals, gourmet vegetarian, comfort food, mushroom recipes, leek recipes, plant-based, festive dishes