Prepare to elevate your dinner game with a show-stopping dish that’s as delightful to behold as it is to savor! Our Mushroom Wellington with Rosemary Pecans is a culinary masterpiece that combines the earthy richness of mushrooms with the nutty crunch of pecans, all wrapped in a flaky puff pastry. Perfect for impressing guests or enjoying a cozy night in, this British classic is sure to leave everyone craving more. With just a few simple steps, you'll transform ordinary ingredients into an extraordinary meal that’s not only delicious but also visually stunning. Ready to become the star of your next gathering? Let’s dive into this delectable recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 500g mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup pecans, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onions until translucent, about 3-4 minutes.
- Add minced garlic and chopped mushrooms to the skillet. Cook until mushrooms release their moisture and become golden brown, approximately 8-10 minutes.
- Toast the chopped pecans in a separate dry pan until fragrant, about 2-3 minutes. Add chopped rosemary and stir.
- Combine the mushroom mixture with toasted pecans. Season with salt and pepper. Allow the mixture to cool completely.
- Roll out the puff pastry sheet on a lightly floured surface to approximately 1/8 inch thickness.
- Spread the cooled mushroom and pecan mixture in the center of the pastry, leaving a border around the edges.
- Carefully fold the pastry over the filling, sealing the edges by pressing and crimping with a fork.
- Brush the entire surface with beaten egg wash for a golden, glossy finish.
- Make 2-3 small slits on top of the pastry to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let rest for 10 minutes before slicing and serving.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh mushrooms and herbs. Varieties like cremini or shiitake will add depth to your filling.
- Don’t Rush the Sauté: Take your time when sautéing the onions and mushrooms. Allow them to caramelize for a richer taste and better texture.
- Cool the Filling: Make sure the mushroom and pecan mixture is completely cooled before assembling. This prevents the pastry from becoming soggy.
- Roll the Pastry Evenly: When rolling out the puff pastry, aim for an even thickness to ensure even cooking and a perfect puff.
- Seal Well: Press and crimp the edges of the pastry firmly to avoid any leaks during baking.
- Egg Wash for Shine: A generous brush of beaten egg wash will give your Wellington a beautiful, golden finish. Don’t skip this step!
- Let It Rest: Allow the Wellington to rest for a few minutes after baking. This helps the filling set and makes slicing easier.
Nutrition Facts
Calories: 314kcal
Carbohydrates: 27g
Protein: 8g
Fat: 22g
Saturated Fat: g
Cholesterol: 31mg
