mushroom wellington


  • 2 Tbsp butter
  • 1-2 Tbsp olive oil
  • ¼ tsp kosher salt, or more to taste
  • 2 garlic cloves, finely chopped and divided
  • 1 large shallot, finely chopped
  • 18 oz portabella or baby bella mushrooms, trimmed and roughly chopped
  • ⅓ cup dry white wine
  • ¼ tsp ground black pepper
  • 2 Tbsp chopped parsley
  • 14 oz spinach leaves
  • 1 Tbsp fresh thyme leaves
  • Flour
  • 1 (14-16 oz) package puff pastry
  • 4-5 oz brie (or other soft cheese- I sometimes use taleggio), sliced
  • 1 egg, whisked with 1/2 teaspoon water


  1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
  2. In a very large skillet over medium heat, melt the butter. Stir in 1 clove garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. Remove from pan.
  3. Place the same pan back on the heat with the olive oil. Fry the rest of the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
  4. On a lightly floured surface scattered with thyme leaves, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread spinach, cheese, and mushrooms on each pastry rectangle, leaving 1/4-inch border. Top the mushrooms with more cheese.
  5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

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