Ingredients:

• For the Mushroom Filling:
  • 4 large portobello mushrooms, stems removed
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter (or plant-based butter for a vegan option)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup baby spinach, chopped
  • 1/2 cup walnuts or pecans, finely chopped (optional)
  • 1 tbsp soy sauce or tamari
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt, to taste
• For the Pastry:
  • 1 sheet puff pastry (store-bought or homemade), thawed if frozen
  • 1 egg, beaten (for brushing) or plant-based milk for a vegan version
  • 1 tbsp Dijon mustard
• For Garnish (optional):
  • Fresh herbs like parsley or thyme

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Mushrooms:
   • Heat olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes on each side until they are browned and tender. Remove the mushrooms and set aside.
   • In the same skillet, melt the butter and sauté the chopped onion and garlic until softened, about 3-4 minutes. Stir in the chopped spinach, walnuts (if using), soy sauce, thyme, black pepper, and salt. Cook until the spinach is wilted and the mixture is well combined. Remove from heat and let cool slightly.
3. Assemble the Wellington:
   • Roll out the puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard across the center of the pastry.
   • Place the cooked mushrooms in the center of the pastry and spoon the spinach and onion mixture on top of the mushrooms.
   • Fold the sides of the pastry over the mushroom filling and pinch the edges to seal. Place the Wellington seam-side down on the prepared baking sheet.
4. Brush and Bake:
   • Brush the top of the Wellington with the beaten egg or plant-based milk for a golden crust.
   • Use a knife to make a few small slits on top of the pastry to allow steam to escape.
   • Bake for 25-30 minutes or until the pastry is golden brown and crispy.
5. Serve:
   • Let the Wellington cool for a few minutes before slicing.
   • Garnish with fresh herbs and serve with a side of roasted vegetables, mashed potatoes, or a salad.

Chef’s Tips:

• Make Ahead: You can prepare the mushroom filling ahead of time and store it in the fridge until you’re ready to assemble the Wellington.
• Vegan Option: Use plant-based butter and milk for a fully vegan recipe.
• Customize: Add sautéed leeks, caramelized onions, or vegan cheese to the filling for extra flavor.

Enjoy this elegant and hearty Mushroom Wellington, perfect for a special dinner or holiday meal!