![mushroom wellington](https://www.thespruceeats.com/thmb/eUwrtFD1oT45Kwuh9pjw_q9j40g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mushroom-wellington-4773109-hero-01-3e5e965e195d4704b84bdac4d05ad1bc.jpg)
The Spruce/Diana Chistruga
Be prepared for the gasps of delight when you serve this showstopping vegetarian mushroom Wellington to your family and guests—even meat-eaters will want a slice. This lovely looking dish is packed with delicious ingredients like healthy kale, nutty farro, sweet potato, butternut squash, and savory mushrooms. It's all wrapped in golden puff pastry and served with a light tarragon cream sauce.
The preparing and assembling of the Wellington may look complex, but it isn't. It takes a little time and effort, but is easy to make if you follow the instructions closely. Plus, it's completely worth the work.
This recipe makes two Wellingtons. If you only need one, the other will freeze well for up to three months—or simply divide the recipe in half.
"This recipe is as bold and tasty as the classic version of the Wellington and represents a clever way to combine some beautiful fall ingredients. The tarragon adds elegance and a subtle freshness to the dish. The mushroom Wellington can be served as is, but the tangy cream-tarragon sauce makes things even better!" —Diana Chistruga
![Mushroom Wellington/Tester Image](https://www.thespruceeats.com/thmb/vqhDoq6BCWHI5NmctNq1FtXAmPw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mushroom-wellington-4773109-diana-chistruga-2022-2ff4b1824ece40389402e812bbf2d330.jpg)
Ingredients
-
1/2 cup pearled farro
-
1 cup milk
-
1/3 cup fresh tarragon leaves, divided
-
1 cup 1/2-inch dice butternut squash
-
1 cup 1/2-inch dice sweet potato
-
5 tablespoons olive oil, divided
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
8 ounces large portobello mushrooms
-
4 tablespoons (2 ounces) unsalted butter, divided, more for the baking pan
-
1 medium shallot, diced
-
1 ounce baby kale, coarsely chopped
-
1 tablespoon all-purpose flour
-
24 ounces puff pastry; Â two sheets measuring 14 x 9-inches, defrosted according to package directions.
-
1 large egg, lightly beaten
-
1 cup heavy cream
Steps to Make It
Make the Filling
-
Gather the ingredients. Position a rack in the center of the oven and heat to 400 F/200 C.
The Spruce/Diana Chistruga
-
Prepare the farro according to package directions.
The Spruce/Diana Chistruga
-
Spread the cooked farro on a paper-towel-lined plate to drain.
The Spruce/Diana Chistruga
-
In a small saucepan, heat the milk until hot, but not boiling. Stir in 2/3 of the tarragon leaves. Remove from the heat and set aside to let the flavors infuse.
The Spruce/Diana Chistruga
-
Add the butternut squash and sweet potato cubes to a medium rimmed baking sheet. Toss with 4 tablespoons of the oil and season to taste with salt and pepper.
The Spruce/Diana Chistruga
-
Roast until tender, about 20 minutes. Remove from the oven to a paper-towel-lined plate to absorb excess moisture.
The Spruce/Diana Chistruga
-
Remove and reserve the stalks from the portobello mushrooms. Cut the mushroom caps into 1/2-inch thick slices.
The Spruce/Diana Chistruga
-
Heat 2 tablespoons of the butter in a large skillet over medium heat until foaming. Add the mushroom slices and cook for 3 minutes on each side. Let drain on a paper-towel-lined plate.
The Spruce/Diana Chistruga
-
To the same skillet, add the shallot and the remaining 1 tablespoon of oil and cook until soft, about 3 minutes. Scoop the shallot out with a slotted spoon and drain on a paper-towel-lined plate.
The Spruce/Diana Chistruga
-
Add the kale to the skillet and cook until slightly softened, about 2 minutes. Let drain on a paper-towel-lined plate.
The Spruce/Diana Chistruga
-
Add the remaining 2 tablespoons butter to a small saucepan and melt over medium heat. Add the flour and stir with a wooden spoon to create a thick paste.
The Spruce/Diana Chistruga
-
Strain the infused milk into the saucepan and whisk continuously until you have a smooth, thick cream sauce. Whisk for an additional 2 minutes.
The Spruce/Diana Chistruga
-
Finely chop the reserved mushroom stalks and stir them into the cream sauce. Stir in the farro and the shallot. Season to taste with salt and pepper. Let cool.
The Spruce/Diana Chistruga
Assemble the Wellington and Make the Sauce
-
Grease a large, rimmed baking sheet with some butter or line with parchment paper. Set aside.
The Spruce/Diana Chistruga
-
Once the sauce has cooled, remove the pastry sheets from its packaging and carefully unroll. Cut the sheets into four rectangles 17 1/2 cm x 11 1/2 cm (about 7 x 4 1/2-inches).
The Spruce/Diana Chistruga
-
Lay two pieces of the puff pastry onto the baking tray.
The Spruce/Diana Chistruga
-
With the narrow end of the rectangle in front of you, lay the baby kale on the pastry leaving a 1-inch margin around the edge.
The Spruce/Diana Chistruga
-
Spoon a thick layer of the mushroom and farro cream on top. Tuck the buttery slices of mushroom upright into the thick sauce cream working from front to back; do not worry if there are gaps.
The Spruce/Diana Chistruga
-
Carefully place the butternut squash and sweet potatoes on and around the mushroom, filling any gaps to help the mushrooms to stay upright.
The Spruce/Diana Chistruga
-
Pile any leftover farro cream on top. Brush the margin of the pastry with a little beaten egg.
The Spruce/Diana Chistruga
-
Gently lay the second sheet of pastry over the top, carefully stretching it a little to enclose the filling. Use your hands to mold the pastry around the mixture into a log shape. Press the two edges together, making sure you have an approximate 2 1/2 cm rim (about 1-inch) all the way around the pastry.
The Spruce/Diana Chistruga
-
Use the back of a fork press into the rim to make a tight seal. Trim to create a neat edge at least 2 cm deep (about 3/4-inch). You can use the cut bits of pastry to make decorative leaves, if desired. This edge can be crimped or left plain.
The Spruce/Diana Chistruga
-
Brush the puff pastry with a generous coating of beaten egg using a pastry brush. If you are decorating with leaves, cut them out and lay on the top. Using a sharp knife, score the top of the pastry 4 or 5 times making sure not to cut right through. If you are not decorating, score a criss-cross pattern instead (scoring allows the pastry to breathe and release steam while cooking). Repeat to create the second Wellington.
The Spruce/Diana Chistruga
-
Put the Wellingtons, uncovered, in the fridge to chill and rest for at least 2 hours. If you want to leave it overnight, loosely cover with parchment or waxed paper.
The Spruce/Diana Chistruga
-
When ready to bake, position a rack in the center of the oven and heat to 400 F/200 C. Bake the Wellingtons until golden and well-risen, about 40 minutes. Remove from the oven and leave to rest for 10 minutes.
The Spruce/Diana Chistruga
-
While the Wellingtons rests, finely chop the remaining tarragon leaves. In a large skillet over medium heat, add the cream and the tarragon. Stir and let the sauce bubble and reduce by a third. Serve warm with thick slices of the Wellingtons.
The Spruce/Diana Chistruga
Tips for the Perfect Wellington
- The key to creating a light, crisp Wellington is to make sure all your ingredients are cold when assembling and that they have all been drained of excess moisture.
- At each step of the way the filling ingredients are cooked and drained on paper towels. Don't skip these steps, since they help prevent a soggy bottom.
- Rest the Wellingtons in the refrigerator once assembled for at least a couple of hours. This gives it time to settle and the pastry to relax.
Nutrition Facts (per serving) | |
---|---|
798 | Calories |
59g | Fat |
57g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 798 |
% Daily Value* | |
Total Fat 59g | 76% |
Saturated Fat 17g | 85% |
Cholesterol 75mg | 25% |
Sodium 335mg | 15% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 5g | 17% |
Total Sugars 7g | |
Protein 12g | |
Vitamin C 13mg | 67% |
Calcium 104mg | 8% |
Iron 4mg | 19% |
Potassium 512mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: