{"id":73252,"date":"2022-02-16T19:00:21","date_gmt":"2022-02-16T18:00:21","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=73252"},"modified":"2025-07-16T19:54:33","modified_gmt":"2025-07-16T17:54:33","slug":"mushroom-wellington","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-wellington\/","title":{"rendered":"Mushroom Wellington with Spinach and Gorgonzola"},"content":{"rendered":"

This mushroom wellington recipe (which also could called Mushroom en Cro\u00fbte) is simply a vegetarian take on a classic. In this case, a delicious mixture of mushrooms, spinach and gorgonzola are wrapped in a golden, baked puff pastry crust. A simple but delicious combination.<\/p>\n

I am a believer that you could wrap anything in puff pastry and it would taste delicious. Which is why, I have a number of recipes for hand-pies, pot-pies and even puff pastry tarts of sorts. And this time rather than making an open-faced mushroom tart, which is truly delicious, I decided to make a \u201cwellington\u201d of sorts. One made with a mix of cremini and oyster mushrooms, which are saut\u00e9ed in butter and olive oil, plus a splash of white wine (sherry would be great here too) and finally finished with a few handfuls of spinach. After the mixture has cooled, it is layed out on the cold puff pastry dough, topped with crumbled gorgonzola cheese and then wrapped up like a log and popped in the oven. Easy, hearty, delicious.<\/p>\n

\"Schritte<\/a><\/p>\n

\"Schritte<\/a><\/p>\n

Tips for making the perfect mushrooms wellington<\/h2>\n

After many attempts, I finally found the combination and method that I find works the best.<\/p>\n

Preparing the mushroom filling:<\/strong> First rule of thumb: never wash the mushrooms, they should only be brushed clean<\/a>. Waterlogged mushrooms aren\u2019t what we are after here. Secondly, when saut\u00e9ing them, we to get them lightly browned but also make sure that we cook away any of the excess moisture, otherwise, we could have a soggy bottomed pastry. Which tastes fine, but makes it harder to serve. For this reason, we don\u2019t salt the mushrooms until the very end, as we don\u2019t want to draw out even more moisture while they are cooking.<\/p>\n

Let\u2019s talk about the cheese:<\/strong> Unless you are a real lover of blue cheese<\/a> it\u2019s best to keep the cheese in the range of 150g, otherwise, it can overpower and mask the other flavours of this dish. But if that\u2019s what you are going for, feel free to even use a stronger blue cheese like Roquefort or Stilton, or a combination of your favourites.<\/p>\n

Wrapping and sealing the wellington:<\/strong> Since gorgonzola melts quite a bit, it is important to make sure the mushroom wellington is well sealed. This is why I seal it at the top rather than the sides \u2014 it\u2019s a foolproof method. But if you are want to experiment a little, then just make sure to seal any edges well with an egg wash before pressing the edges together. And, any slits or openings (to release steam) on the top shouldn\u2019t go down the sides, otherwise, there is a risk of the cheese melting outside the wellington as it bakes. With a firmer type of cheese you don\u2019t need to worry about this.<\/p>\n

Everything else is pretty straight forward!<\/p>\n

\"Mushroom<\/a><\/p>\n

How to adapt this vegetarian wellington<\/h2>\n