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Pilz-Wellington (Blätterteig-Pastete)
Elle

Mushroom Wellington with Spinach and Gorgonzola

3.78 from 31 votes
Deliciously easy mushroom wellington recipe with shallots, spinach, gorgonzola and crispy puff pastry. A meatless alternative to a classic wellington.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: Vegetarian
Calories: 532

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 500 g mushrooms, thinly sliced (I like a mix of oyster and cremini)
  • Splash of white wine (about 2 tablespoons)
  • sea salt & freshly ground black pepper, to taste
  • Pinch of red chili flakes
  • 3-4 generous handfuls spinach, stemmed and coarsely chopped
  • 1 ready rolled butter puff pastry (280 g, 24x40cm)
  • 150 g gorgonzola dolce, crumbled
  • 1 egg, lightly beaten
  • black cumin seeds (nigella), to garnish

Instructions
 

  1. n a large, deep skillet, heat the oil and butter over medium heat. Add shallots and cook for 5 minutes, then add the mushrooms and increase heat to medium-high heat. Cook for another 5 minutes, stirring occasionally.
  2. Add white wine, and cook another 5 minutes or until the mushrooms are cooked and most of the liquid has disappeared. Season with salt, pepper and a pinch of chili flakes. Add the spinach and cook for 1 minute, until starts to wilt.
  3. Transfer the mixture to a bowl and chill in the fridge for at least 30 minutes.
  4. Meanwhile, preheat the oven to 375°F / 190°C (fan-assisted 170°C).
  5. Roll out the puff pastry on a parchment lined baking sheet.
  6. Spread the mushroom filling along the centre of the pastry, and sprinkle the gorgonzola cheese evenly on top.
  7. Fold both long sides of the puff pastry to meet over the center and pinch the edges together seal (or seal with a fork). Fold over the ends and pinch to seal so that the pastry is completely wrapped over the filling. Score the top (on each side of the seam) with a sharp knife.
    TIP: Alternatively, you can gently roll over the wellington so that the seam is on the bottom. I find this is easiest to do by rolling over onto a fresh piece of parchment paper. Then use a sharp knife to score the top with a crosshatch pattern.
  8. Brush the entire wellington, including the sides ,with the egg wash. Sprinkle with black cumin seeds (nigella).
  9. Transfer to the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and the pastry is completely cooked.
  10. Remove from the oven and leave to cool slightly before transferring to a serving dish or board. Serve on its own or with a simple arugula salad. Enjoy!

Nutrition

Calories: 532kcal

Notes

Leftovers reheat well in the oven.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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