Mushroom Wellington - The Perfect Vegetarian Recipe for Christmas, thanksgiving or a dinner party

Heat some butter in a pan on medium heat.

Peel the flat mushrooms and add them to the pan, seasoning with salt and pepper.

Peel and dice half an onion as small as possible.

Peel and finely chop a clove of garlic, then press and chop it again for a finer consistency.

Core the portobello mushroom, peel it, and scrape out the black gills with a teaspoon.

Finely chop the portobello mushroom.

Chop a few sprigs of fresh thyme, including the green stalks.

Remove the cooked mushrooms from the pan and add the onions and chopped mushrooms, stirring every few minutes to evaporate moisture without coloring them.

In a bowl, combine cheddar cheese, breadcrumbs, a pinch of salt and pepper, chopped thyme, and chunks of camembert cheese.

Add the garlic to the mixture and cook for another couple of minutes.

Remove the stalks from the mushrooms after they've cooked to avoid breaking them.

Let the mixture cool down completely before adding it to the stuffing mixture along with one whole egg and chopped parsley, mixing until it holds together.

Stuff the mixture into the mushrooms, spreading it towards the outside to create a dome shape.

Place the stuffed mushrooms in the fridge until needed.

Cut out rounds of pre-made puff pastry slightly larger than the mushrooms.

Place the stuffed mushrooms on the pastry discs on a baking sheet lined with baking paper.

Lightly flour the surface and roll out the pastry discs slightly larger than their original size.

Beat one egg and brush it around the outside edge of the bottom pastry piece, then place the top piece on and press down to seal.

Crimp the edges of the pastry to seal it, ensuring it's sealed all around.

Brush the top with egg wash and create a pattern on top with the back of a knife.

For the second mushroom, roll a lattice cutter over a disc of puff pastry, carefully releasing it from the cutter.

Lay the lattice over the mushroom wellington, pressing around the base to seal and cutting off excess pastry.

Egg wash the entire wellington, sprinkle with chopped parsley, flaky sea salt, and cracked black pepper.

Bake in the oven at 180 degrees Celsius (360 degrees Fahrenheit) for 25 minutes or until golden brown.

Equipment Needed

Spice Level:

Dietary