Vegetarian Holiday Mushroom Wellington Recipe

About this recipe

A delightful vegetarian twist on a holiday classic, featuring sautéed mushrooms, creamy stuffing, and flaky puff pastry. Perfect for dinner and packed with comforting flavors.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 ltr Mother Dairy Toned Milk
• 80 g Knorr Vegetables Stock Cubes
• 750Ml Yamama Pomegranate Grenadine Molasses

Instructions

1. 1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced onion and 1 pound of chopped mushrooms. Sauté for 4-5 minutes until softened and lightly browned. Set aside to cool.
2. 2. Place the sautéed mushrooms and onions in the center of 2 puff pastry squares.
3. 3. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. 4. Beat together 1 egg and 1/4 cup of milk in a small bowl to create an egg wash.
5. 5. Place the remaining 2 puff pastry squares over the filling. Seal the edges by pressing them together and brushing with the egg wash.
6. 6. Preheat the oven to 375°F (190°C). Bake the pastry for 20 minutes or until golden brown and puffed.
7. 7. Serve the Mushroom Wellington with heated vegetable stock and pomegranate molasses on the side. Enjoy!