MUSHROOM AND SPINACH WELLINGTON

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Mushroom and Spinach Wellington image

Number Of Ingredients 17

3 Portobello mushrooms, stemmed and gills scraped out
6 clove garlic cloves, divided into 3
1 teaspoon Fresh thyme
2 tablespoon Fresh rosemary
4 tablespoon Olive oil
1 packet Crimini or other mushrooms
2 bags Spinach
4 tablespoon Butter
2 Shallots, minced and divided
2 teaspoon Balsamic vinegar
1 cup Gruyere cheese, freshly grated
2 pinch Crushed red pepper
1 Salt and pepper, to taste
1 sheet Pepperidge Farm puff pastry dough
1 Egg
1/8 cup Heavy cream
1 Parchment paper and flour

Steps:

  • Pre-heat oven to 350F/175C
  • Arrange portobello mushroom caps, gill side up, on a baking sheet.
  • Scatter 2 minced garlic cloves thyme, and rosemary on top of mushrooms. Drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper.
  • Roast 10-15 minutes until mushrooms are browned and tender, but still holding their form.
  • Let cool and drain any liquid in the caps. Roasted caps can be refrigerated up to five days
  • Saute 1 shallot and 2 cloves of minced garlic in 2 Tbsp olive oil. Add the baby spinach and cook until it starts to wilt. Add the balsamic vinegar. Once the spinach is wilted, place it in a bowl and let cool.
  • In the same skillet, melt 2 Tbsp butter and saute 2 shallots and 2 garlic cloves. Add chopped Crimini mushrooms. Add salt and pepper to taste. Add crushed red pepper. Cook until mushrooms are soft. Add to the spinach and let cool.
  • Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix.
  • Thaw puff pasty dough for 40 minutes before working with it.
  • On floured parchment paper, unfold dough and roll out 10 x 14 inch rectangle.
  • Spoon half of the spinach/mushroom mixture lengthwise down the center of the dough, leaving a 2-3 in border all around.
  • Arrange portobello caps on the filling and top with more filling.
  • Brush the borders with cream and fold over, stretching if needed, until they overlap.
  • Use the parchment paper to flip the Wellington onto a baking sheet lined with parchment paper so that the seam is down.
  • Brush with cream
  • Bake until puffy, 60-75 minutes. In the last 10 minutes, brush with an egg wash (egg + water) to brown.
  • Let cool at least 10 minutes. Slice and serve

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