Recently I was approached by Australian Mushroom Growers to join the Mushroom Masters Tournament of Taste. Mushroom Masters is an annual competition between select bloggers in Australia, Canada and the United States who each week come up with delicious recipes showcasing mushrooms as the key ingredient.
As a huge mushroom fan how could I say no?
This week is the Dinner round of the competition, and so I wanted to come up with something that showcased the amazing flavour and versatility of mushrooms by making over a traditional meat dish into a delicious vegetarian recipe. The end result is this amazing Mushroom Wellington! Completely vegetarian and completely delicious!
We’re all familiar with Beef Wellington, however I thought a Mushroom Wellington would be a great vegetarian re-interpretation of this classic recipe. Delicious and healthy mushrooms centre stage in this recipe it’s hearty enough to satisfy any meat eater. Even my husband!
Juicy portobello mushrooms surrounded by spinach and caramelised onions all encased in flaky and golden puff pastry. What’s not to love about this mushroom wellington?
Here are a few more reasons to enjoy mushrooms:
- Mushrooms are very low in calories mainly due to the fact they are 80 to 90% water
- They are high in potassium, which helps lower blood pressure and reduce the risk of stroke.
- Mushrooms are low in sodium, plus their umami counterbalances saltiness and allows for less salt to be used in a dish without compromising flavor.
- They are high in copper which helps in the formation of red blood cells.
- Mushrooms are high in selenium – a powerful antioxidant that plays a role in immunity.
UPDATE: My Mushroom Wellington won the Mushroom Masters Dinner Duel. Thank you SO much to everyone who voted!!!
- 6 medium or 4 large portabello mushrooms, stalks trimmed and cleaned
- 3 onions, peeled and chopped
- 2 tbs olive oil
- 2 tbs butter
- 300g baby spinach
- 4 sprigs of thyme, leaves picked
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, beaten
- 1 tbs dijon mustard
- salt and pepper, to taste
- Place a large frying pan over a medium heat. Add the olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, until the onions are golden brown.
- Remove the onions from the pan and return it to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
- Increase the heat to medium and return the pan to the heat. Add the butter and when the butter has melted and started to froth place the mushrooms, top side down. Cook until lightly golden before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, season with salt and pepper. Leave the mushrooms to drain on paper towel to absorb any excess moisture.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit). When the mushrooms, spinach and onions are cooled (you can pop them in the fridge to speed up the process) place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave a 2cm (3/4 inch) border at the edge of the pastry. Top with half of the cooled baby spinach. Spread the dijon mustard over the mushrooms and place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach.
- Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
- Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for a further 10 minutes.
- Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
Thank you to Australian Mushroom Growers and Tastespotting for sponsoring this contest.
Delicious Everyday was compensated to develop this recipe by the sponsors of this contest.
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