Mushroom Wellington with Rosemary and Pecorino
Highlighted under: Soulful Supper Recipes
A deliciously rich and savory Mushroom Wellington, infused with aromatic rosemary and topped with creamy Pecorino cheese. Perfect for special occasions or a cozy dinner at home.
This Mushroom Wellington is a show-stopping centerpiece that combines earthy mushrooms and fragrant rosemary, enveloped in flaky puff pastry. The addition of Pecorino cheese elevates the dish with a rich, savory flavor, making it a perfect option for both vegetarian guests and meat lovers alike.
Why You'll Love This Recipe
- Rich mushroom flavor enhanced by fresh rosemary
- Flaky pastry that perfectly complements the filling
- A stunning dish that impresses at any dinner party
A Flavorful Fusion
Mushroom Wellington brings together the earthiness of mushrooms with the aromatic notes of rosemary, creating a perfect harmony of flavors. The mushrooms serve as the star of the dish, offering a rich umami depth that is further enhanced by the fresh herbs. Rosemary, with its pine-like fragrance, not only complements the mushrooms but also adds an inviting aroma that fills your kitchen as it bakes.
This dish is not just about taste; it's also about texture. The flaky puff pastry contrasts beautifully with the tender mushroom filling, providing a delightful crunch that elevates each bite. The addition of Pecorino cheese adds a creamy richness that binds the filling together, making every mouthful a savory delight.
Perfect for Any Occasion
Whether you're hosting a dinner party or looking for a cozy meal at home, Mushroom Wellington is an excellent choice. Its elegant presentation makes it a show-stopping centerpiece that is sure to impress your guests. Serve it alongside a fresh salad or seasonal vegetables for a complete meal that looks as good as it tastes.
This dish is also incredibly versatile. You can customize the filling by adding your favorite vegetables or even swapping the mushrooms for another hearty ingredient. This flexibility allows you to make it your own while still enjoying the delightful combination of flavors that make Mushroom Wellington a beloved recipe.
Tips for Success
To achieve the best results, ensure that your mushrooms are finely chopped. This helps them cook down properly and prevents excess moisture from making the pastry soggy. Additionally, allowing the filling to cool before wrapping it in pastry is crucial; it helps maintain the crispiness of the dough during baking.
If you're new to working with puff pastry, remember to handle it gently and avoid overworking the dough. A light touch will help keep the layers intact, ensuring a beautifully flaky crust. Finally, don't skip the egg wash; it adds a lovely golden color and shine to the finished Wellington.
Ingredients
For the Mushroom Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g mixed mushrooms, finely chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
- 100g Pecorino cheese, grated
- 1 tablespoon soy sauce
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Make sure all ingredients are at room temperature before starting to ensure even cooking and mixing.
Instructions
Prepare the Mushroom Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the chopped mushrooms, rosemary, salt, and pepper, cooking until the mushrooms release their moisture and become tender, about 10 minutes.
Assemble the Wellington
Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry into a rectangle. Place the cooled mushroom filling in the center, then fold the pastry over to encase the filling.
Bake the Wellington
Brush the top of the pastry with the beaten egg. Cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes or until the pastry is golden brown and flaky.
Serve warm with a side of your favorite vegetables or a fresh salad.
Serving Suggestions
Mushroom Wellington pairs beautifully with a variety of side dishes. Consider serving it with a vibrant green salad tossed in a light vinaigrette or roasted seasonal vegetables for a colorful plate. A side of creamy mashed potatoes or buttery garlic bread can also complement the rich flavors of the Wellington, making for a satisfying meal.
For those who enjoy a bit of heat, a spicy tomato sauce or a fragrant herb pesto can add an exciting twist. These sauces not only enhance the dish's flavor but also add a splash of color, making your presentation even more appealing.
Storing and Reheating
If you have any leftovers, storing them properly is key to maintaining their flavor and texture. Allow the Mushroom Wellington to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days, making it a convenient option for meal prep.
When reheating, try using an oven instead of a microwave to preserve the pastry's flakiness. Preheat your oven to 180°C (350°F) and place the Wellington on a baking sheet. Heat for about 10-15 minutes or until warmed through, ensuring you enjoy that delightful crunch with every bite.
Variations to Explore
While this Mushroom Wellington recipe is delicious as is, feel free to experiment with different ingredients. Add some sautéed spinach or chopped walnuts for added texture and flavor. You can also try incorporating other cheeses, such as feta or goat cheese, to create a new flavor profile.
For a more decadent version, consider adding a layer of pâté or a mushroom duxelles beneath the filling. This not only enhances the richness but also adds another dimension of flavor that will take your Wellington to the next level.
Questions About Recipes
→ Can I make this Mushroom Wellington ahead of time?
Yes, you can prepare the filling and assemble the Wellington a day in advance. Just bake it when you're ready to serve.
→ What can I substitute for Pecorino cheese?
Grated Parmesan cheese works well as a substitute if you cannot find Pecorino.
→ Is this recipe suitable for freezing?
Yes, you can freeze the assembled but unbaked Wellington. Just make sure to wrap it tightly in plastic wrap and foil.
→ What type of mushrooms are best for this recipe?
A mix of button, cremini, and shiitake mushrooms gives the best flavor and texture.
Mushroom Wellington with Rosemary and Pecorino
A deliciously rich and savory Mushroom Wellington, infused with aromatic rosemary and topped with creamy Pecorino cheese. Perfect for special occasions or a cozy dinner at home.
Created by: Emma
Recipe Type: Soulful Supper Recipes
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Mushroom Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g mixed mushrooms, finely chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
- 100g Pecorino cheese, grated
- 1 tablespoon soy sauce
For the Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
How-To Steps
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the chopped mushrooms, rosemary, salt, and pepper, cooking until the mushrooms release their moisture and become tender, about 10 minutes. Stir in the Pecorino cheese and soy sauce, then remove from heat and let cool.
Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry into a rectangle. Place the cooled mushroom filling in the center, then fold the pastry over to encase the filling. Seal the edges and place the Wellington seam-side down on a baking sheet.
Brush the top of the pastry with the beaten egg. Cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes or until the pastry is golden brown and flaky. Let it rest for 5 minutes before slicing.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 600mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g