Vegetarian Wellington with Mushrooms and Spinach

For lovers of sophisticated, flavorful dishes, Vegetarian Wellington is the perfect option to impress your guests. Inspired by the famous beef Wellington, this vegetarian version features fragrant mushrooms, fresh spinach and crunchy hazelnuts, all wrapped in golden puff pastry. Not only will it delight the taste buds, it also becomes a real showstopper on your table thanks to its elegant appearance.

Ideal for holiday meals or for a change from the classics, this dish is an ode to culinary creativity. Its rich flavors and textures make it a wise choice to satisfy even meat lovers. Simple to prepare but requiring a little attention to detail, this vegetarian Wellington is guaranteed to be a memorable culinary experience.

Vegetarian Wellington with Mushrooms and Spinach

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Course: Main courseCuisine: HealthyDifficulty: Average

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

2100

kcal

Total time

1

hour 

10

minutes

This vegetarian Wellington elegantly revisits a traditional festive dish. A savory stuffing with mushrooms, spinach and hazelnuts is wrapped in crisp, golden puff pastry. A gourmet vegetarian alternative ideal for festive meals and special occasions.

Ingrédients

• Farce :

• 500 g button mushrooms or forest mix

• 200 g fresh spinach

• 2 shallots, finely chopped

• 2 garlic cloves, crushed

• 100 g chopped hazelnuts

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon dried thyme

• Assembly :

• 1 rectangular puff pastry (prepared or homemade)

• 100 g fresh goatu0027s cheese or a vegetable substitute (optional)

• 1 egg yolk (or vegetable milk for a vegan version)

Instructions

• Prepare the stuffing :
  Heat the olive oil in a large frying pan. Add the shallots and garlic and sauté until translucent.
  Add the finely chopped mushrooms. Cook over medium heat until they release their water and evaporate completely.
  Add spinach, hazelnuts, thyme and season with salt and pepper. Mix well and leave to cool slightly.
• Assembling the Wellington :
  Preheat oven to 200°C.
  Roll out the puff pastry on a baking sheet lined with parchment paper.
  Place the filling in the center of the dough, leaving a free edge to close it. If using cheese, spread it over the filling.
  Fold the dough over the filling to form a tight roll. Seal the edges with egg yolk or a little water.
  Brush the top with egg yolk (or vegetable milk). Make a few light incisions for decoration and to let the steam escape.
• Cooking :
  Bake for 30 to 40 minutes, until golden and crisp.
• Serve :
  Leave to rest for 5 minutes before slicing. Serve with a green salad or herb sauce.

Notes

• Variant express: Prepare the stuffing the day before to save time.
  
• Customization: Add pieces of chestnuts or walnuts for an even more festive texture.

Vegetarian Wellington with mushrooms and spinach is a refined dish that will appeal to vegetarians and non-vegetarians alike. With its crispy pastry and fragrant stuffing, it embodies the perfect compromise between tradition and modernity. An unmissable Cuizette signature.