How To Make Mushroom Wellington

Preheat the oven to 400°F (200°C).

In a large skillet, heat a tablespoon of oil over medium heat. Add the onions and garlic, sauté until translucent.

Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown.

Stir in the spinach, walnuts, soy sauce, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and let cool.

Roll out the puff pastry on a floured surface to fit your baking sheet.

Spread the mushroom mixture in the center of the pastry, leaving space around the edges.

Fold the pastry over the filling, sealing the edges well. You can use a fork to crimp the edges for a decorative touch.

Place the wrapped Wellington on a baking sheet lined with parchment paper.

Brush the top with beaten egg to give it a golden color when baked.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed up.

Let it cool for a few minutes before slicing and serving.

Spice Level:

Dietary