Yule Mushroom Herb Wellington
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Maybe you’ve had (or at least heard of) beef wellington, a popular holiday staple in parts of Europe. I prefer this hearty, mushroom version which is packed full of spinach, fresh herbs, and chestnuts, all wrapped in a flaky puff pastry.
Yule Mushroom Herb Wellington
Ingredients:
1 medium yellow onion, halved and sliced
1 medium red onion, halved and sliced
2 TBSP olive oil - divided
1 TBSP balsamic vinegar
1 TBSP butter
4 cups assorted sliced mushrooms
3/4 cup cooked chestnuts, chopped
3 cups fresh baby spinach
4 cloves of garlic
3 TBSP breadcrumbs
1 tsp fresh tarragon
1 tsp fresh thyme
1 tsp red wine
Puff pastry
1 egg yolk beaten
Salt and pepper to taste
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Instructions:
Preheat oven to 375 degrees
Line a baking tray with parchment paper
Hear olive oil in a skillet. Add onions and pinch of salt and cook over medium heat until soft and just beginning to caramelize, 15-20 minutes. Add balsamic and stir in, allowing liquid to evaporate. Remove from skillet and set aside.
Heat butter in pan and sauté the mushrooms, cooking until soft and beginning to brown.
Stir in tarragon, thyme, and garlic, cooking for another couple minutes. Add red wine and raise heat to medium high, cooking until all liquid has evaporated.
Add chestnuts and stir mixture until well mixed. Set aside with onions to cool.
Place spinach in fine mesh strainer over the sink. Pour 3 cups of boiling water slowly over the leaves. Press with the back of a wooden spoon to squeeze out excess liquid. The drier the better. Add spinach to onions and mushrooms in a large bowl and mix.
Stir in breadcrumbs along with salt and pepper to taste.
Roll out puff pastry, adding the mushroom mixture along the center of the pastry sheet and shaping into a log.
Turn one side of the pastry up over the mushroom mixture. Brush with egg yolk, then turn up the other side overlapping slightly. Use a fork to help press the pastry closed. Fold up each end of the pastry, using egg and a fork to seal shut the seams.
Carefully flip the wellington over so the seams are on the bottom and score the top side of the pastry diagonally.
Brush the outside of the pastry with the remaining egg yolk.
Bake 30 minutes until golden brown on the tops and sides.
Remove from the oven and cool 15 minutes before serving.
Leftovers should be refrigerated up to two days. Serve alongside creamy mashed red potatoes and green beans for a festive Yule dinner.
