Mushroom Wellington

Earthy mushrooms and vibrant spinach combine in a luxurious duxelles, wrapped in buttery puff pastry for an elegant centerpiece worthy of your dinner table. Cream cheese and Parmesan bind the umami-rich filling into silky perfection, while the pastry turns golden and crisp in the oven. Perfect for impressing guests or elevating a special weeknight into something truly memorable.

Ingredients

2 sheets frozen puff pastry, thawed

1 1/2 lbs cremini mushrooms, finely chopped

8 oz baby bella mushrooms, sliced

4 oz fresh spinach

4 cloves garlic, minced

1 large shallot, finely diced

4 oz cream cheese, softened

1/2 cup grated Parmesan cheese

2 tbsp fresh thyme leaves

1 tbsp fresh rosemary, minced

3 tbsp butter

2 tbsp olive oil

1 tbsp Dijon mustard

1 tsp truffle oil (optional)

1 large egg, beaten

1 tsp salt

1/2 tsp black pepper

Instructions

Heat butter and olive oil in a large skillet over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.

Add all mushrooms to the skillet with salt and pepper. Cook, stirring occasionally, for 15-20 minutes until all moisture has evaporated and mushrooms are deeply golden. The mixture should be dry to prevent soggy pastry.

Add spinach to the mushrooms and stir until wilted, about 2 minutes. Remove from heat and stir in cream cheese, Parmesan, thyme, rosemary, and truffle oil if using. Let cool completely.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out one sheet of puff pastry on a lightly floured surface into a rectangle about 12x10 inches. Transfer to the prepared baking sheet. Brush a thin layer of Dijon mustard down the center third of the pastry.

Mound the cooled mushroom filling in a log shape down the center of the pastry, leaving 2 inches on each end. Shape it into a compact loaf about 3 inches wide.

Roll out the second sheet of puff pastry slightly larger than the first. Drape it over the filling, pressing firmly around the mushroom mixture to seal. Trim excess pastry, leaving a 1-inch border, and crimp edges with a fork to seal completely.

Brush the entire surface with beaten egg. Use a sharp knife to score decorative diagonal lines across the top, being careful not to cut through. Cut 3 small slits in the top for steam vents.

Bake for 30-35 minutes until the pastry is deep golden brown and puffed. Let rest for 10 minutes before slicing with a serrated knife.