VEGETABLE WELLINGTON
Make and share this Vegetable Wellington recipe from Food.com.
Provided by kristine_kiner
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
- 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
- 3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
- 4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
- 5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Nutrition Facts : Calories 543.9, Fat 34, SaturatedFat 11.6, Cholesterol 51.4, Sodium 401.4, Carbohydrate 52.2, Fiber 4.5, Sugar 5.7, Protein 9.1
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Nishat Jahan
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Sajidkhan Jani
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Bimu Oli
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Anisur Rahman Niloy
[email protected]I'm not a vegetarian, but I loved this dish. It's a great way to get your daily dose of vegetables.
labib Ok
[email protected]This dish is a work of art! The presentation is stunning and the flavors are amazing.
Samuel Maison
[email protected]I'm always looking for new vegetarian dishes and this one is definitely a keeper. Thanks for sharing!
Crystal Alexander
[email protected]This dish is a great way to use up leftover vegetables.
Mohamad Hafeez
[email protected]The leftovers are just as good as the fresh dish. I like to reheat it in the oven or microwave.
Ibiso Hawartt
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Fahad shah
[email protected]I've made this dish several times and it's always a hit. It's perfect for a special occasion or a weeknight meal.
md Marof
[email protected]This was a great way to get my kids to eat their vegetables. They loved the fun shape and the cheesy filling.
Munir Rind
[email protected]I'm not a big fan of vegetables, but this dish was surprisingly good. The crust was flaky and the filling was flavorful.
Thomas Smith
[email protected]The recipe was easy to follow and the dish turned out beautifully. I highly recommend it!
khurshed chandio
[email protected]I made this for a dinner party and it was a huge success! Everyone raved about it.
Mbalazi Patrick
[email protected]This vegetable wellington was delicious! The combination of vegetables and cheese was perfect.
Nanfuka Angel
[email protected]My family loved this dish! The flaky crust and flavorful vegetable filling were a hit. I'll definitely be making this again.