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Required Equipment
- Sheet pan
- Parchment
- Large skillet
- Pastry brush
- Instant-read thermometer
Utilized Devices
Cooking Techniques
- duxelles
- roasting
- wrapping
- baking
Ingredients
- 28 gDried porcini mushrooms
- 240 mlVegetable broth — boiling
- 30 mlOlive oil
- 450 gCremini mushrooms — finely chopped
- 60 gShallots — minced
- 12 gGarlic — minced
- 15 mlSherry or marsala wine
- 15 mlTamari
- 4 gFresh thyme leaves
- 130 gRoasted chestnuts — chopped
- 70 gBaby spinach
- 100 gCarrot — julienned
- 120 gParsnip — julienned
- 30 mlDijon mustard
- 375 gPuff pastry — thawed
- 50 gEgg — beaten for wash
- 2 gFlaky sea salt — for finishing
- 1.5 gBlack pepper
Instructions
Rehydrate porcini mushrooms in boiling broth 10 minutes. Drain, reserve liquid, and finely chop mushrooms.
Sauté shallots and garlic in olive oil until translucent. Add cremini and porcini mushrooms; cook until moisture evaporates, 8 minutes.
Deglaze with sherry, add tamari, thyme, chopped chestnuts, spinach, and reserved porcini liquid reduced to 2 tablespoons; cook until mixture is dry. Cool completely.
Roast carrot and parsnip batons at 425°F for 10 minutes until just tender; cool.
Roll pastry on parchment to a 12x14-inch rectangle. Brush center with Dijon, mound mushroom filling, top with roasted vegetables.
Wrap pastry, seal seams, flip seam-side down, score gently, and chill 20 minutes.
Brush with egg wash, sprinkle flaky salt and black pepper, and bake at 400°F for 30 to 35 minutes until golden and 205°F internally. Rest 10 minutes before slicing.
Chef Tips
- ⭐Chill the wrapped Wellington to keep layers defined and pastry crisp.
- ⭐Reserve 1 tablespoon porcini soaking liquid to whisk into Dijon for extra umami.
- ⭐Use vegan puff pastry and oat milk wash for a fully plant-based version.
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Nutritional Highlights
- ✓Chestnuts add fiber-rich carbs
- ✓Porcini deliver natural umami so no meat needed
- ✓Spinach + carrots contribute vitamin A and iron
Dietary Notes
Compliant With
Allergens
- Contains gluten (puff pastry)
- Contains eggs (wash)
FAQ
Can I make it ahead?
Assemble up to step 6, wrap in parchment, chill 24 hours, then bake directly from cold adding 5 minutes.
What sauce pairs well?
Serve with mushroom gravy or cranberry mostarda to balance richness.
Nutrition
| Calories | 420 |
| Protein | 12 g |
| Carbs | 45 g |
| Fat | 20 g |