Mushroom Wellington

By JimMac

Tender and juicy mushrooms with a creamy onion sauce are the stars of this mushroom wellington show in this twist on the classic beef wellington.

Ingredients

• ONION CREAM SAUCE:
• 1 tablespoon olive oil or butter
• 2 shallots, sliced
• 20 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme, chopped
• Salt & pepper, to taste
• 1 ounce brandy
• 1/2 cup dry bread crumbs
• 4 ounces brie cheese, cut into pieces
• 2 sheets (450g) package butter puff pastry, thawed
• 1 egg mixed with 2 tablespoons of water, for brushing
• 2 tablespoons olive oil or butter
• 3 cups onion, sliced
• 1 teaspoon fresh thyme, chopped
• 1 ounce brandy
• 1 cup whipping cream
• Salt & pepper, to taste

Details

Adapted from foodnetwork.com

Preparation

Step 1

Heat a large sauté pan over medium-high heat and add the oil (or butter), shallots, and mushrooms. Sauté until the mushrooms are tender and any excess liquid has evaporated. Stir in the garlic and thyme, and season lightly with salt and pepper, cooking 1 minute more. Add the brandy and remove the mushrooms from the heat. Cool to room temperature, and then stir in the bread crumbs and brie pieces.

Preheat the oven to 400°F. Lay the puff pastry sheets on top of each other and trim a 1 1/2-inch strip from each side and set aside.

Place one sheet of pastry onto a parchment-lined baking tray and brush the edges with the egg wash. Use the reserved strips to create a frame on the pastry base, trimming the strips as needed and brushing them with the egg wash. Spoon the cooled mushroom filling into the centre of the pastry, pressing in firmly. Top the filling with the second sheet of pastry, stretching it if needed to meet the edges of the pastry base. Brush the top of the Wellington with the egg wash. 

Cut any remaining puff pastry pieces into designs to use on top, brushing them with egg wash. With scissors, snip little air vents into the top of the Wellington. Bake at 400°F for 10 minutes and then reduce the oven to 375°F and bake until the pastry is a rich, golden brown (35 to 40 minutes). Allow the Wellington to cool for 10 minutes before slicing and serving with the onion cream sauce.

Onion Cream Sauce:

Heat a large sauté pan over medium heat and add the oil (or butter), onions, and thyme. Stirring often, sauté the onions until they caramelize (about 25 minutes). Once a rich, brown color is achieved, stir in the brandy and the cream, bringing this to a simmer. Purée the mixture until smooth and season with salt and pepper. The sauce can be prepared ahead of time and reheated.