Entree: United Kingdom – England – Mushroom Wellington

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (450 g) cremini mushrooms, finely chopped
- 1 large shallot (about 70 g), finely chopped
- 3 cloves garlic, minced
- 1 cup (200 g) cooked brown lentils
- 3/4 cup (85 g) walnuts, finely chopped
- 2 cups (60 g) baby spinach, roughly chopped
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp (5 g) dried thyme
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (5 g) salt
- 1/3 cup (40 g) breadcrumbs (use gluten-free if desired)
- 1 sheet (about 12 oz / 340 g) vegan puff pastry, thawed if frozen
- 2 tbsp (30 ml) almond milk (for brushing)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, 3–4 minutes. Add garlic and cook 1 minute.
2. Add chopped mushrooms and cook until moisture evaporates and mushrooms brown, 8–10 minutes. Stir in cooked lentils, walnuts, spinach, soy sauce, balsamic vinegar, thyme, salt, and pepper; cook until spinach wilts and mixture is cohesive, about 3 minutes.
3. Remove from heat and stir in breadcrumbs. Cool mixture to room temperature (about 15 minutes).
4. Preheat oven to 400°F (200°C). On a lightly floured surface, roll puff pastry into a rectangle large enough to enclose the filling. Place cooled filling lengthwise in center of pastry and fold edges over to seal, trimming excess. Place seam-side down on a baking sheet.
5. Brush pastry with almond milk and cut a few small vents on top. Bake until pastry is golden and crisp, 30–35 minutes. Let rest 10 minutes before slicing and serving.