Elegant Spinach and Mushroom Wellington Recipe
In the world of vegetarian cuisine, the Spinach and Mushroom Wellington stands out as a timeless classic. This irresistible veggie delight combines earthy mushrooms, vibrant spinach, and aromatic herbs, all enveloped in a golden puff pastry, creating a dish that is as visually stunning as it is delicious. Perfect for special occasions or as a main course for a family dinner, this Spinach and Mushroom Wellington recipe will surely impress even the most discerning palate.
Ingredients:
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
250g mushrooms, finely chopped
200g fresh spinach, washed and chopped
1 tsp dried thyme
1 tsp dried oregano
Salt and black pepper to taste
320g ready-rolled puff pastry
1 egg, beaten (for egg wash)
Flour for dusting
Optional: 100g feta cheese, crumbled
Step 1: Saute the Filling
Heat the olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent. Then, add the finely chopped mushrooms and cook until they release their liquid and start to brown. Stir in the chopped spinach and cook until wilted. Season with thyme, oregano, salt, and black pepper. If desired, crumble in the feta cheese for an extra layer of creamy goodness. Set aside to cool.
Step 2: Prepare the Pastry
Preheat the oven to 200°C. On a floured surface, roll out the puff pastry to a rectangle large enough to encase the filling. Spoon the cooled spinach and mushroom mixture along the centre of the pastry, leaving a border around the edges to seal the Wellington.
Step 3: Shape the Wellington
Fold the edges of the pastry over the filling, creating a neat parcel. Seal the edges by crimping with a fork or your fingers. If desired, use the pastry trimmings to create decorative shapes to adorn the Wellington. Place the Wellington on a baking tray lined with parchment paper.
Step 4: Bake to Perfection
Brush the Wellington with the beaten egg, ensuring a glossy finish once baked. Make small slits on the top to allow steam to escape during baking. Place the tray in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Step 5: Serve and Enjoy
Once baked to perfection, remove the Spinach and Mushroom Wellington from the oven and let it rest for a few minutes before slicing. Serve the Wellington with a side of roasted vegetables, a fresh salad, or creamy mashed potatoes for a complete meal that is sure to satisfy even the most ardent meat-eater.
Tips and Variations:
– Experiment with different types of mushrooms, such as portobello or shiitake, to vary the flavors and textures in the filling.
– Add a handful of toasted nuts, such as walnuts or hazelnuts, for an extra crunch and depth of flavor.
– For a vegan version, brush the pastry with plant-based milk instead of egg wash.
– Drizzle a balsamic glaze over the sliced Wellington before serving for a touch of sweetness and acidity.
Conclusion
The Spinach and Mushroom Wellington is a show-stopping dish that elevates the humble vegetables into a gourmet masterpiece. Whether you are a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is guaranteed to impress. The combination of tender mushrooms, hearty spinach, and flaky pastry creates a harmonious blend of flavors and textures that will leave your taste buds craving for more. Try this recipe for your next gathering or weeknight dinner and watch as it becomes a firm favorite at your table.