VEGETABLE WELLINGTON
Make and share this Vegetable Wellington recipe from Food.com.
Provided by kristine_kiner
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
- 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
- 3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
- 4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
- 5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.
Nutrition Facts : Calories 543.9, Fat 34, SaturatedFat 11.6, Cholesterol 51.4, Sodium 401.4, Carbohydrate 52.2, Fiber 4.5, Sugar 5.7, Protein 9.1
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rebecca Delorme
[email protected]This vegetable wellington is the perfect comfort food. It's warm, filling, and so delicious.
Travis Greene
[email protected]I love the combination of vegetables in this wellington. It's so hearty and flavorful.
senith kotuwegoda
[email protected]This vegetable wellington is a must-try for any vegetarian or vegan. It's packed with flavor and nutrients, and it's so satisfying.
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[email protected]I've never been a fan of vegetable wellington, but this recipe changed my mind. It was so good, I ate two servings!
Rj Khuram satti
[email protected]This is a great recipe for a special occasion meal. It's elegant and delicious, and it's sure to impress your guests.
ishfaq Mughal
[email protected]I made this vegetable wellington for a dinner party last night, and it was a huge success! Everyone loved it, and I got so many compliments on it.
Umer Tarazi
[email protected]This vegetable wellington is so impressive looking, but it's actually really easy to make. I'm not a very experienced cook, but I was able to make this dish without any problems.
Dorothy Muller
[email protected]I love this recipe because it's so versatile. You can use any type of vegetables you like, and you can even add some cooked meat or tofu if you want. It's a great way to clean out your fridge and use up leftovers.
Awais Usman
[email protected]This was my first time making vegetable wellington, and it came out perfectly! I followed the recipe exactly, and it was so easy to make. I will definitely be making this again.
Daniel Mutie
[email protected]I've made this vegetable wellington a few times now, and it's always a hit with my family and friends. It's a great way to get your veggies in, and it's so delicious that even picky eaters will love it.
Steavano kojo
[email protected]This vegetable wellington turned out amazing! The pastry was flaky and golden brown, and the vegetable filling was flavorful and moist. I loved the combination of textures and flavors.