December 2022 Recipe
MUSHROOM AND SPINACH "WELLINGTON"
Are you looking for something completely different to serve this holiday season? This is the perfect, show-stopping dish to wow your friends and family. This elegant main dish looks like you spent hours preparing, but it requires only one sauté pan and one baking sheet! Okay, there’s some chopping and prepping involved but it’s all worth it, especially since you can prepare it weeks ahead, freeze it, then just bake it when you’re ready to serve.
2 ROLLS, VEGAN PUFF PASTRY, if frozen, thawed in the fridge overnight.
8 OZ, CREMINI MUSHROOMS, chopped
6 PORTOBELLO MUSHROOMS, medium size, stems removed
3 ONIONS, large
2 ½ CUPS, BABY SPINACH
4 SPRIGS, FRESH THYME chopped (or 1 tablespoon chopped rosemary)
4–6 TBSPS., DIJON MUSTARD, divided
3 TBSPS, OLIVE OIL, divided
4-6 TBSPS, COCONUT OIL, melted (or vegan butter, melted)
SALT & PEPPER to taste
Preheat oven to 400 degrees and prepare a baking sheet with parchment paper or silicone pad.
In a large skillet, heat 2 tablespoons of olive oil and sauté the chopped onions until they’ve softened and are golden. Move the cooked onions to a bowl.
In the same pan, cook all the spinach until wilted, then remove to a colander to drain some of the accumulated moisture. Allow to cool.
In the same pan, heat the remaining 1 tablespoon of olive oil and sauté the portobello mushrooms on each side for 5 minutes, or until golden, and most of their moisture has been cooked out. Then slice them evenly into several pieces and set them aside on paper towel. Next, sauté the chopped cremini mushrooms until golden and most of their moisture has been cooked out. Set them aside on a paper towel. The filling components should be moist, but not watery.
Unroll the first roll of puff pastry onto the baking sheet.
Spread 2 tablespoons of Dijon mustard on the pastry, leaving a 2” gap on all 4 sides. Place the slices from 3 of the portobello mushrooms on top of the mustard, followed by a layer of onions.
Spread the spinach layer on top of the onions, followed by the chopped cremini mushrooms, spreading them evenly over the onions.
Place the remaining sliced portobello mushrooms on the cremini mushroom layer. Drizzle the remaining 2 tablespoons of Dijon mustard on the mushroom slices. Sprinkle the fresh thyme (or chopped rosemary) on top of the mustard.
Unroll the second puff pastry sheet and place it on top of the filling, completely sealing the sides by pressing the edges down with a fork.
Create some decorative cuts on the puff pastry using a very sharp knife, i.e., crosshatch, herringbone, leafy vine, or just simple diagonal slits, then brush with the melted coconut oi (or vegan butter)
Place the sheet pan on the middle rack in the oven and bake for about 35 minutes, checking at about 20 mins, and rotating the pan for even browning, if necessary. Let the pastry bake until it is a deep, golden color to ensure it’s cooked all the way through. You may need to add 5 more minutes depending on your oven. Let it rest for about 10 minutes before slicing.
Garnish with a few sprigs of thyme or rosemary. (optional)
Note: You can prepare the filling components ahead and refrigerate for several days, then assemble and bake before serving. If preparing to freeze, bake the “wellington” until the puff pastry is not completely browned, cover tightly with foil and freeze. To reheat from frozen: Bring it to room temperature, uncover and continue the baking process until pastry is browned and filling is heated through, about 45 minutes.