Mushroom Wellington with Rosemary and Pecorino
Highlighted under: Warm & Hearty Dishes
Mushroom Wellington with Rosemary and Pecorino is a delightful vegetarian dish that brings together the earthy flavors of mushrooms and the aromatic touch of rosemary, all wrapped in flaky pastry.
This Mushroom Wellington is a showstopper at any dinner table. The combination of fresh rosemary and tangy pecorino cheese elevates the flavor profile, making it perfect for special occasions or a comforting family meal.
Why You Will Love This Recipe
- Rich, savory mushroom filling with aromatic rosemary
- Flaky, golden pastry that complements the filling perfectly
- A stunning centerpiece for any meal or celebration
A Flavorful Vegetarian Delight
Mushroom Wellington with Rosemary and Pecorino showcases the incredible versatility of mushrooms. Their umami flavor, combined with the fragrant notes of fresh rosemary, creates a harmonious filling that is both satisfying and nourishing. This dish elevates the everyday mushroom to gourmet status, making it an excellent choice for both casual family dinners and elegant gatherings.
The use of pecorino cheese adds a delightful richness to the mushroom filling. Its salty, tangy profile complements the earthiness of the mushrooms and rosemary beautifully. Whether you're a long-time fan of vegetarian cuisine or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress.
Perfect for Any Occasion
One of the standout features of Mushroom Wellington is its presentation. The golden, flaky pastry encasing the vibrant mushroom filling makes it a stunning centerpiece for any table. It’s perfect for holiday feasts, special occasions, or even a cozy weekend dinner with friends. Your guests will be wowed by both its looks and its incredible flavors.
Moreover, this recipe is easily customizable. Feel free to experiment with different herbs or cheeses to suit your taste preferences. The flexibility of the filling allows you to incorporate seasonal vegetables or leftover ingredients, making it a fantastic option to reduce food waste and create a delicious meal.
Tips for Success
To achieve the perfect Mushroom Wellington, ensure your mushrooms are well-cooked to avoid excess moisture. This will help prevent a soggy pastry and ensure that each slice holds its shape. Cooling the filling before assembling the Wellington is also crucial, as it allows the pastry to crisp up beautifully in the oven.
When rolling out the puff pastry, aim for an even thickness. This ensures that the pastry bakes uniformly, resulting in that delightful flaky texture. Don’t forget to brush the top with egg wash for a golden finish. If you’re looking for a vegan option, simply substitute the egg wash with a plant-based alternative like almond milk or aquafaba.
Ingredients
Mushroom Filling
- 500g mixed mushrooms, finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 100g pecorino cheese, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Wellington Assembly
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
- Flour for dusting
Mix all the ingredients thoroughly and prepare for assembly.
Instructions
Prepare the Filling
Heat olive oil in a pan over medium heat. Add the diced onion and cook until translucent. Stir in garlic and cook for another minute.
Assemble the Wellington
On a floured surface, roll out the puff pastry to fit your baking tray. Spread the cooled mushroom mixture evenly in the center of the pastry, leaving a border around the edges. Sprinkle the grated pecorino cheese over the mushrooms.
Bake
Preheat the oven to 200°C (400°F). Bake the Wellington for 25-30 minutes or until golden brown. Allow to cool slightly before slicing.
Serve warm with a side salad or your favorite dipping sauce.
Serving Suggestions
Mushroom Wellington pairs wonderfully with a variety of side dishes. Consider serving it alongside a fresh green salad dressed with lemon vinaigrette for a light complement. Roasted vegetables or creamy mashed potatoes also enhance the meal, providing a comforting balance to the savory Wellington.
For a more indulgent experience, a rich mushroom gravy or a simple red wine reduction can elevate the dish even further. These sauces add depth and flavor, ensuring that every bite is bursting with deliciousness.
Storage and Reheating
If you have leftovers, Mushroom Wellington can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place it in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. This will help retain the pastry's crispiness while warming the filling.
For longer storage, consider freezing the assembled but unbaked Wellington. Wrap it tightly in plastic wrap and foil, and it can be kept in the freezer for up to three months. When you're ready to bake, just pop it straight from the freezer into the oven, adding an extra 10-15 minutes to the baking time.
Nutritional Benefits
This Mushroom Wellington not only tantalizes the taste buds but also offers numerous health benefits. Mushrooms are low in calories yet rich in vitamins and minerals, including B vitamins, selenium, and potassium. They are also a great source of antioxidants, which can help boost the immune system.
Pecorino cheese adds a dose of protein and calcium, making this dish more filling and nutritious. The inclusion of fresh rosemary not only enhances flavor but also provides anti-inflammatory properties, making this Wellington a wholesome choice for any meal.
Questions About Recipes
→ Can I make this recipe ahead of time?
Yes, you can prepare the filling and assemble the Wellington in advance. Just bake it before serving.
→ Can I substitute the mushrooms?
Absolutely! You can use any mushrooms you prefer or even a mix of vegetables.
→ Is there a vegan version of this recipe?
Yes, you can substitute the puff pastry with a vegan version and use a plant-based cheese alternative.
→ What should I serve with Mushroom Wellington?
It pairs well with a fresh salad, roasted vegetables, or a rich gravy.
Mushroom Wellington with Rosemary and Pecorino
Mushroom Wellington with Rosemary and Pecorino is a delightful vegetarian dish that brings together the earthy flavors of mushrooms and the aromatic touch of rosemary, all wrapped in flaky pastry.
Created by: Emma
Recipe Type: Warm & Hearty Dishes
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Mushroom Filling
- 500g mixed mushrooms, finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 100g pecorino cheese, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Wellington Assembly
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
- Flour for dusting
How-To Steps
Heat olive oil in a pan over medium heat. Add the diced onion and cook until translucent. Stir in garlic and cook for another minute. Add the chopped mushrooms and rosemary, and sauté until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper, then let cool.
On a floured surface, roll out the puff pastry to fit your baking tray. Spread the cooled mushroom mixture evenly in the center of the pastry, leaving a border around the edges. Sprinkle the grated pecorino cheese over the mushrooms. Fold the pastry over the filling and seal the edges. Brush the top with beaten egg.
Preheat the oven to 200°C (400°F). Bake the Wellington for 25-30 minutes or until golden brown. Allow to cool slightly before slicing.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 6g