Recipes|Featured Main
Vegetarian Wellington
Difficulty Level: Advanced
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Prep Time:45 Minutes
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Cook Time:PT75M30 Minutes
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Yield:4 Servings
Ingredients
- 1 sheet puff pastry, thawed
- Olive oil
- 12 ounces sliced mushrooms
- 2 large cloves garlic, minced and divided
- ½ teaspoon minced rosemary
- ½ teaspoon minced thyme
- 1 tablespoon soy sauce
- Salt and pepper
- 1 cup small diced butternut squash
- 1 teaspoon minced fresh sage
- 5 ounces fresh spinach leaves
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 2 ounces goat cheese
- 1 egg, beaten with a little water
- ⅓ cup shredded parmesan cheese
- 1 sheet puff pastry, thawed
- Olive oil
- 340.19g sliced mushrooms
- 2 large cloves garlic, minced and divided
- 2.13g minced rosemary
- 2.13g minced thyme
- 12.78g soy sauce
- Salt and pepper
- 236.59ml small diced butternut squash
- 4.26g minced fresh sage
- 141.75g fresh spinach leaves
- 25.56g butter
- 2 large yellow onions, thinly sliced
- 56.7g goat cheese
- 1 egg, beaten with a little water
- 78.86ml shredded parmesan cheese
Give the vegetarians in your life a real showstopper entrée! The layers of seasonal flavors pair perfectly with all your favorite holiday sides.
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Cook mushrooms in a large sauté pan over high heat lightly coated with olive oil. Season with half of your minced garlic, minced rosemary and thyme, soy sauce, and black pepper. Once tender and browned transfer to a plate to cool.
STEP 3
Return same pan to heat. Lightly coat with olive oil and add diced squash. Season with minced sage, salt, and pepper. Cook until tender and set aside to cool.
STEP 4
Return same pan to heat and coat with olive oil. Add remaining minced garlic and spinach. Season with salt and pepper. Cook until just wilted. Set aside to cool.
STEP 5
Return same pan (last time) to medium-high heat. Coat with olive oil and 2 tablespoons of butter. Add sliced onion. Season with salt and pepper. Continue to cook until onions caramelize and are golden brown. About 10-15 minutes. Set aside to cool.
STEP 6
Unfold puff pastry on a work surface and lightly dust with flour. Using a rolling pin evenly roll out puff pastry to thin and stretch it a bit. Adding a inch or two in all directions, remaining a rectangle.
STEP 7
Transfer your pastry to a parchment paper lined baking sheet so it is laying in front of you in a landscape orientation. Down the middle third of your pastry spread your goat cheese from top to bottom. Layer your squash on top of that. Then mushrooms, spinach, and finally onions.
STEP 8
Fold one side of the pastry over your filling (from left to right) and then the other in the opposite direction evenly covering all the filling. Seal the top and ends by pinching it closed.
STEP 9
Brush your pastry all over with egg wash. Sprinkle the top with shredded parmesan cheese and black pepper.
STEP 10
Bake in preheated oven until golden brown. About 25-30 minutes. Slice and serve.
Options
This recipe is equally delicious without the goat cheese, so leave it out if you wish.
For a vegan friendly version purchase vegan puff pastry and omit the butter and goat cheese.