Best 2 Mushroom And Spinach Wellington Recipes

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING

Steps:

• Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
• Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
• Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
• Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

MUSHROOM AND SPINACH WELLINGTON

Steps:

• Pre-heat oven to 350F/175C
• Arrange portobello mushroom caps, gill side up, on a baking sheet.
• Scatter 2 minced garlic cloves thyme, and rosemary on top of mushrooms. Drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper.
• Roast 10-15 minutes until mushrooms are browned and tender, but still holding their form.
• Let cool and drain any liquid in the caps. Roasted caps can be refrigerated up to five days
• Saute 1 shallot and 2 cloves of minced garlic in 2 Tbsp olive oil. Add the baby spinach and cook until it starts to wilt. Add the balsamic vinegar. Once the spinach is wilted, place it in a bowl and let cool.
• In the same skillet, melt 2 Tbsp butter and saute 2 shallots and 2 garlic cloves. Add chopped Crimini mushrooms. Add salt and pepper to taste. Add crushed red pepper. Cook until mushrooms are soft. Add to the spinach and let cool.
• Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix.
• Thaw puff pasty dough for 40 minutes before working with it.
• On floured parchment paper, unfold dough and roll out 10 x 14 inch rectangle.
• Spoon half of the spinach/mushroom mixture lengthwise down the center of the dough, leaving a 2-3 in border all around.
• Arrange portobello caps on the filling and top with more filling.
• Brush the borders with cream and fold over, stretching if needed, until they overlap.
• Use the parchment paper to flip the Wellington onto a baking sheet lined with parchment paper so that the seam is down.
• Brush with cream
• Bake until puffy, 60-75 minutes. In the last 10 minutes, brush with an egg wash (egg + water) to brown.
• Let cool at least 10 minutes. Slice and serve