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The main dish, French classic

Mushroom Wellington

Mushroom Wellington is puff pastry wrapped around a mushroom and chestnut duxelles, serving 6 people. It takes 55 minutes of active work split into two sessions, and the whole thing comes together the day before baking. It's a medium difficulty recipe at €3.90 per person, and success comes down to cooking the duxelles until all its water has evaporated, the only way to get a crisp bottom crust.

A golden mushroom Wellington that arrives whole on the table, you slice it in front of your guests and nobody misses the meat.

Mushroom Wellington
For
6 people
Work
55 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Under the golden puff pastry sits a dense, fragrant filling of button mushrooms, shiitake or oyster mushrooms, chestnuts, shallots and a splash of white wine. The texture plays on the contrast between crisp pastry and soft duxelles, while the earthy mushroom flavor gets rounded out, not masked, by cream and mustard.

This is the dish that replaces a roast without disappointing anyone, even the meat eaters at the table. It fits a dinner party, a family gathering or a vegetarian holiday meal, paired with a simple starter and dessert since most of the work on this main course happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 40 min

The day before, make the duxelles, assemble the whole Wellington and keep it in the fridge on its baking sheet. Right before guests arrive, brush it with egg wash and preheat the oven. When it's time to serve, bake it while everyone finishes the starter, then slice it at the table after a short rest.

The ingredients

6 people

Fruits and vegetables

  • Button mushrooms 800 g
  • Shiitake or oyster mushrooms 200 g
  • Shallots 3
  • Garlic 2 cloves
  • Thyme 4 sprigs

Pantry

  • Cooked vacuum packed chestnuts 200 g
  • Dry white wine 10 cl
  • Breadcrumbsoften in the pantry 2 tbsp
  • Mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 5 cl
  • All butter puff pastry 2
  • Egg yolks 2
  • Butter 30 g

Allergens Gluten, Eggs, Mustard, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Finely chop the mushrooms, shallots and garlic by hand, then cook them in butter over high heat until all the water has evaporated. 25 min

    Cook them in two batches, an overcrowded pan steams the mushrooms instead of browning them.

  2. Deglaze with the white wine, add the thyme, cream, half the crumbled chestnuts, salt and pepper, then let cool and mix in the breadcrumbs. 5 min

    The breadcrumbs soak up the last bit of liquid and bind the filling.

  3. Roll out one pastry sheet, brush it with mustard, place the duxelles in a log shape with the remaining whole chestnuts in the center, then cover with the second pastry sheet and seal the edges.

    Roll the log in plastic wrap to shape it, then remove the wrap.

  4. Place the Wellington on a baking sheet lined with parchment paper, cover it loosely without pressing down, and refrigerate until the next day.

    Keep it on its baking sheet, you won't need to move it again.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the surface with beaten egg yolks, score a crosshatch pattern with the tip of a knife, and preheat the oven to 200°C.

    Two coats of egg wash ten minutes apart give it that bakery shine.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake the Wellington while the starter is served, then let it rest five minutes before slicing it at the table. 40 min

    A bread knife saws through the pastry without crushing it, cut with one steady motion.

Our tips to get it right

  • Chop the mushrooms by hand with a knife rather than in a food processor, the texture stays firmer and the duxelles doesn't turn to mush when baked.
  • Let the puff pastry sit at room temperature for a few minutes before rolling it out, it stretches without cracking.
  • Prick the top layer of pastry lightly between the crosshatch marks so steam can escape without pushing the pastry out of shape.

The variations

  • Swap the chestnuts for crushed toasted hazelnuts for a stronger flavor and a bit more crunch.
  • For a richer version, add a thin layer of sautéed, well drained spinach between the pastry and the duxelles.
  • To save time, make the duxelles alone the day before and assemble the Wellington the morning of, the result stays the same.

What to serve it with

  • Homemade mashed potatoes
  • Roasted root vegetables
  • A well dressed green salad

Storage

Once baked, the Wellington keeps for 2 days in the fridge in a sealed container. Reheat it for 10 minutes in a 180°C oven to bring back the crispness. Unbaked, it doesn't freeze well because the puff pastry is already assembled.

Questions about this recipe

Can I use only button mushrooms?

Yes, you can replace the shiitake or oyster mushrooms with the same amount of button mushrooms. The flavor will be milder, less earthy, but the duxelles texture stays the same.

How do you keep the bottom crust from getting soggy?

The key is cooking the duxelles until all the water has evaporated before letting it cool. A dry filling guarantees a crisp bottom crust, even after a night in the fridge.

How many people does this Wellington feed?

This recipe with two sheets of puff pastry feeds 6 people as a main course. For more guests, make two separate Wellingtons rather than one larger one, they'll bake more evenly.

Can I skip the mustard if I don't like it?

You can cut the amount in half without any issue, it mainly helps the pastry stick to the filling and adds a subtle kick. A thin layer of sundried tomato paste can replace part of it.

Can a mushroom Wellington be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a mushroom Wellington?

Allow 2 h in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a mushroom Wellington?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a mushroom Wellington cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, mustard, lactose. Remember to ask your guests about their allergies before putting your menu together.

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