Mushroom Wellington with Rosemary and Pecorino
Highlighted under: Artisan Bakery Recipes
Mushroom Wellington with Rosemary and Pecorino is a delicious vegetarian twist on the classic Wellington, featuring a savory mushroom filling infused with aromatic rosemary and rich pecorino cheese.
This Mushroom Wellington is a showstopper for any dinner table, combining earthy mushrooms, fragrant rosemary, and the nutty flavor of Pecorino cheese. Perfect for special occasions or a cozy family dinner!
Why You'll Love This Recipe
- Rich umami flavor from the mushrooms
- Flaky pastry that complements the filling perfectly
- A delightful vegetarian main course for festive gatherings
The Perfect Vegetarian Alternative
Mushroom Wellington with Rosemary and Pecorino redefines what a vegetarian main course can be. By using a blend of mushrooms, this dish not only elevates the flavor profile but also ensures a hearty texture that can satisfy even the most dedicated meat lovers. The addition of rosemary adds a fragrant, earthy note that beautifully complements the umami richness of the mushrooms, making every bite a delight.
Incorporating Pecorino cheese into the filling introduces a creamy tang that rounds out the dish. This Italian cheese, known for its sharp flavor, enhances the overall taste of the Wellington, creating a harmonious blend of flavors. Whether you're hosting a holiday dinner or a cozy family gathering, this Mushroom Wellington is sure to impress.
Serving Suggestions
This Mushroom Wellington makes for a stunning centerpiece on any dining table. Serve it alongside roasted seasonal vegetables or a fresh salad to round out the meal. A drizzle of balsamic reduction or a rich mushroom gravy can elevate the dish even further, adding an extra layer of flavor that complements the savory filling.
For a festive occasion, pair this Wellington with a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. The wine's robust character will enhance the umami notes of the mushrooms and the richness of the Pecorino, creating a delightful dining experience.
Ingredients
For the Wellington
- 1 sheet of puff pastry
- 500g mixed mushrooms, finely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 100g Pecorino cheese, grated
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Make sure to have all ingredients at room temperature for best results.
Instructions
Prepare the Mushroom Filling
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the chopped mushrooms and cook until all moisture is evaporated, about 10 minutes.
Assemble the Wellington
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface. Place the cooled mushroom filling in the center of the pastry.
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let it cool for a few minutes before slicing.
Serve warm with your favorite sides!
Tips for Perfecting Your Wellington
To achieve a perfectly flaky pastry, ensure that your puff pastry is chilled before working with it. If the pastry gets too warm, it won't puff up as beautifully during baking. You can also try using a fork to crimp the edges, creating an attractive design while sealing the filling inside.
If you're looking to add more depth to your filling, consider incorporating other ingredients such as spinach, walnuts, or even a splash of white wine during the cooking process. These additions can enhance the flavors and provide additional textures, making your Wellington even more delightful.
Storing and Reheating Leftovers
If you find yourself with leftovers, Mushroom Wellington can be stored in the refrigerator for up to three days. To maintain the pastry's flakiness, wrap it tightly in plastic wrap or place it in an airtight container. When ready to enjoy, reheat it in the oven at a low temperature until warmed through.
For longer storage, consider freezing individual slices of the Wellington. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. When you're ready to eat, simply bake from frozen, adding a few extra minutes to ensure it heats thoroughly.
Questions About Recipes
→ Can I make this ahead of time?
Yes, you can prepare the filling and assemble the Wellington a day in advance. Just bake it before serving.
→ What can I substitute for Pecorino cheese?
Parmesan cheese works well as a substitute if you can't find Pecorino.
→ Can I use different mushrooms?
Absolutely! Feel free to mix your favorite mushrooms, such as cremini, shiitake, or portobello.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Mushroom Wellington with Rosemary and Pecorino
Mushroom Wellington with Rosemary and Pecorino is a delicious vegetarian twist on the classic Wellington, featuring a savory mushroom filling infused with aromatic rosemary and rich pecorino cheese.
Created by: Emily
Recipe Type: Artisan Bakery Recipes
Skill Level: Intermediate
Final Quantity: Serves 4
What You'll Need
For the Wellington
- 1 sheet of puff pastry
- 500g mixed mushrooms, finely chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 100g Pecorino cheese, grated
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
How-To Steps
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the chopped mushrooms and cook until all moisture is evaporated, about 10 minutes. Stir in the rosemary, salt, and pepper, and cook for an additional 2 minutes. Remove from heat and let cool slightly before mixing in the grated Pecorino cheese.
Preheat your oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface. Place the cooled mushroom filling in the center of the pastry. Fold the pastry over the filling, sealing the edges well. Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let it cool for a few minutes before slicing.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 600mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 12g