Best 2 Mushroom And Spinach Wellington Recipes

Indulge in a culinary masterpiece that seamlessly blends earthy flavors and vibrant colors – Mushroom and Spinach Wellington. This dish combines the savory goodness of mushrooms and the refreshing taste of spinach, encased in a flaky, golden puff pastry. Prepare to embark on a delightful journey as we unveil three enticing recipes that showcase the versatility of this dish.

1. **Classic Mushroom and Spinach Wellington:** Experience the timeless elegance of the traditional Mushroom and Spinach Wellington. This recipe stays true to the classic combination of finely chopped mushrooms, wilted spinach, and a touch of aromatic herbs, all wrapped in a crispy, buttery puff pastry. The result is a symphony of flavors that will leave you craving for more.

2. **Sun-Dried Tomato and Goat Cheese Wellington:** Elevate your taste buds with the Sun-Dried Tomato and Goat Cheese Wellington. This innovative twist on the classic dish incorporates the tangy sweetness of sun-dried tomatoes and the creamy richness of goat cheese. Prepare to be amazed as the flavors harmoniously blend together, creating a dish that is both sophisticated and satisfying.

3. **Vegan Mushroom and Spinach Wellington:** Delight in the goodness of plants with the Vegan Mushroom and Spinach Wellington. This recipe caters to those with dietary restrictions or those seeking a healthier alternative. The hearty filling is made entirely of mushrooms, spinach, and a blend of flavorful vegetables, all wrapped in a delicate puff pastry. Savor the umami-rich flavors that prove plant-based cuisine can be just as indulgent.

Let's cook with our recipes!

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING

Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing image

Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 3h10m

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, chopped (1 cup)
12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons apple-cider vinegar
2/3 cup heavy cream
2 pork tenderloins (each about 1 pound)
1 sheet frozen all-butter puff pastry, such as Dufour, thawed
Unbleached all-purpose flour, for dusting
4 ounces thinly sliced prosciutto
1 large egg
3 tablespoons Dijon mustard

Steps:

Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

MUSHROOM AND SPINACH WELLINGTON

Mushroom and Spinach Wellington image

Number Of Ingredients 17

Ingredients

3 Portobello mushrooms, stemmed and gills scraped out
6 clove garlic cloves, divided into 3
1 teaspoon Fresh thyme
2 tablespoon Fresh rosemary
4 tablespoon Olive oil
1 packet Crimini or other mushrooms
2 bags Spinach
4 tablespoon Butter
2 Shallots, minced and divided
2 teaspoon Balsamic vinegar
1 cup Gruyere cheese, freshly grated
2 pinch Crushed red pepper
1 Salt and pepper, to taste
1 sheet Pepperidge Farm puff pastry dough
1 Egg
1/8 cup Heavy cream
1 Parchment paper and flour

Steps:

Pre-heat oven to 350F/175C
Arrange portobello mushroom caps, gill side up, on a baking sheet.
Scatter 2 minced garlic cloves thyme, and rosemary on top of mushrooms. Drizzle with 2 Tbsp olive oil. Sprinkle with salt and pepper.
Roast 10-15 minutes until mushrooms are browned and tender, but still holding their form.
Let cool and drain any liquid in the caps. Roasted caps can be refrigerated up to five days
Saute 1 shallot and 2 cloves of minced garlic in 2 Tbsp olive oil. Add the baby spinach and cook until it starts to wilt. Add the balsamic vinegar. Once the spinach is wilted, place it in a bowl and let cool.
In the same skillet, melt 2 Tbsp butter and saute 2 shallots and 2 garlic cloves. Add chopped Crimini mushrooms. Add salt and pepper to taste. Add crushed red pepper. Cook until mushrooms are soft. Add to the spinach and let cool.
Once the spinach/mushroom mixture is cool, add Gruyere cheese and mix.
Thaw puff pasty dough for 40 minutes before working with it.
On floured parchment paper, unfold dough and roll out 10 x 14 inch rectangle.
Spoon half of the spinach/mushroom mixture lengthwise down the center of the dough, leaving a 2-3 in border all around.
Arrange portobello caps on the filling and top with more filling.
Brush the borders with cream and fold over, stretching if needed, until they overlap.
Use the parchment paper to flip the Wellington onto a baking sheet lined with parchment paper so that the seam is down.
Brush with cream
Bake until puffy, 60-75 minutes. In the last 10 minutes, brush with an egg wash (egg + water) to brown.
Let cool at least 10 minutes. Slice and serve

Tips:

To ensure the pastry doesn't get soggy, make sure the mushroom and spinach filling is completely dry before assembling the Wellington.
Use a sharp knife to cut the mushrooms and spinach finely. This will help them cook evenly.
Don't overcook the mushrooms. They should be cooked until they are tender, but not mushy.
Be careful not to overwork the pastry. Overworking will make it tough.
When wrapping the Wellington, make sure to tuck the edges of the pastry underneath so that the filling doesn't leak out.
Brush the Wellington with egg wash before baking. This will help it to brown and give it a golden crust.
Let the Wellington rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute.

Conclusion:

Mushroom and spinach Wellington is a delicious and impressive dish that's perfect for a special occasion. With its flaky pastry, creamy mushroom and spinach filling, and rich gravy, it's sure to be a hit with everyone at your table. So next time you're looking for a show-stopping dish, give this mushroom and spinach Wellington a try. You won't be disappointed.