Can I make this Mushroom and Walnut Wellington in advance?

Yes, you can prepare the filling a day ahead and assemble the Wellington right before baking. Just ensure you keep the filling refrigerated. When ready to bake, allow the pastry to thaw if it's frozen, then proceed with assembly and baking.

How do I ensure my puff pastry stays flaky?

To keep your puff pastry flaky, be careful not to overwork the dough when rolling it out. Chill it if it gets too warm and work quickly during assembly. Baking it in a preheated oven will also help achieve that perfect rise.

Can I freeze leftovers?

Yes, you can freeze the baked Wellington! Cool it completely, then wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container. It will last in the freezer for a couple of months. Reheat it in the oven to restore its puffiness.

What alternative ingredients can I use?

Feel free to swap out walnuts for pecans or sunflower seeds if there's a nut allergy. You can also use other mushrooms such as portobello or shiitake to enhance the flavor profile!

How do I serve this Mushroom and Walnut Wellington?

Slice the Wellington and serve it warm with sides like mashed potatoes, a green salad, or roasted vegetables. You can also drizzle a savory gravy over the top for added moisture and flavor.

Mushroom and Walnut Wellington: A Flavor-Packed Delight

Ingredients

Scale

1 sheet Puff Pastry
2 cups Mushrooms (finely chopped)
1 cup Walnuts (chopped)
1 Onion (diced)
2 cloves Garlic (minced)
1 tablespoon Olive Oil
1 teaspoon Thyme
1 Egg (for wash)
Salt & Pepper to taste

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Instructions

Preheat your oven to 400°F (200°C).
In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing for 3-4 minutes until softened.
Incorporate finely chopped mushrooms and cook until all moisture evaporates, about 7-10 minutes.
Stir in chopped walnuts, thyme, salt, and pepper, mixing until well combined.
Roll out puff pastry on a lightly floured surface, then spoon the mushroom and walnut mixture into the center.
Encase the filling by folding the pastry edges and sealing tightly, brushing the top with a beaten egg.
Place the Wellington onto a baking sheet lined with parchment and bake for 25-30 minutes until golden brown.

Notes

For a vegan option, replace the egg wash with almond milk or a mixture of ground flaxseed and water. Use gluten-free pastry for gluten-free diets.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 7g
Cholesterol: 25mg