Mushroom Wellington with Dijon Glaze
This Mushroom Wellington is a sophisticated yet cozy dish that elevates traditional French fare with a delightful twist. Encased in flaky puff pastry and complemented by a tangy Dijon glaze, it promises to impress your guests while warming the heart and palate.
Step 1: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Step 2: Finely chop the shallots and garlic, then sauté them in a pan with a drizzle of olive oil until softened, about 3-4 minutes. Add the chopped mushrooms and thyme, cooking until the mixture is dry and fragrant. Stir in the spinach and season with salt and pepper, then let cool.
Step 3: Roll out the puff pastry and cut it into rectangles. Spread a thin layer of Dijon mustard on each, then place the mushroom filling in the center. Fold the pastry over to encase the filling, sealing the edges with a fork. Brush the tops with egg wash.
Step 4: Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed. Let rest for a few minutes before slicing.
A refreshing arugula salad with lemon vinaigrette.
Pair with a light-bodied Pinot Noir or a crisp Sauvignon Blanc.
Vegetarian-friendly and suitable for various dietary preferences.