Vegetarian Mushroom Wellington with Creamy Garlic Truffle Potatoes and Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 puff pastry sheet (defrosted) 2 cups mixed mushrooms, sliced (portobello, cremini, shiitake) 1 small yellow onion, finely chopped 2 cloves garlic, minced 1/4 cup spinach, roughly chopped 1/4 cup walnuts, chopped 1 tablespoon fresh parsley, chopped 1 egg (for egg wash) Salt and pepper, to taste 2 large russet potatoes, peeled and cubed 1/2 cup heavy cream 4 cloves garlic, minced 1 teaspoon truffle oil 1 pound asparagus, trimmed Olive oil, for drizzling Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (205°C).
2. In a large pan over medium heat, sauté mushrooms until softened and released their juices, about 5 minutes. Add onions and garlic, cook for another 3 minutes. Season with salt and pepper, then remove from heat and let cool slightly.
3. Stir in spinach, walnuts, and parsley, then adjust seasoning if needed.
4. Lay out the puff pastry sheet on a parchment lined baking sheet. Brush the edges with egg wash. Spoon the mushroom mixture onto one half of the pastry, leaving a border around the edge. Fold the other half over and seal the edges by pressing down gently.
5. Cut two small slits in the top to allow steam to escape. Bake for 20 25 minutes or until golden brown.
6. While the wellington bakes, boil the potatoes in a pot of salted water for 15 minutes or until fork tender. Drain and return to the pot. Add heavy cream, garlic, truffle oil, salt, and pepper mash until smooth.
7. Toss asparagus with olive oil, salt, and pepper. Spread out on a lined baking sheet and roast for 10 minutes or until tender.
8. Slice the wellington and serve alongside mashed potatoes and roasted asparagus.

Chef’s Insight

To enhance the umami flavor, use a variety of different mushrooms in the filling.

Notes

Ensure the wellington is fully cooked before slicing and serving.