Mushroom and Cabbage Wellington


 Here’s a flavorful recipe for Mushroom and Cabbage Wellington! This dish combines earthy mushrooms, tender cabbage, and savory herbs wrapped in a flaky puff pastry crust. It’s a delicious main course for vegetarians or anyone looking to enjoy a hearty, comforting meal.


Ingredients:


2 tbsp olive oil


1 medium onion, diced


2 cloves garlic, minced


8 oz (225g) mushrooms, finely chopped (cremini, portobello, or a mix)


2 cups cabbage, shredded


1 tsp fresh thyme leaves (or ½ tsp dried thyme)


1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)


1 tbsp soy sauce or tamari


Salt and pepper to taste


1 sheet puff pastry, thawed


1 egg, beaten (for egg wash)


Fresh parsley, chopped (for garnish, optional)



Instructions:


1. Prepare the Filling:

Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.



2. Cook the Mushrooms and Cabbage:

Add the chopped mushrooms and shredded cabbage to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and the mixture starts to dry out, about 8-10 minutes.



3. Season the Filling:

Stir in the thyme, rosemary, soy sauce, salt, and pepper. Continue cooking until the filling is well combined and any excess moisture has evaporated. Let the mixture cool slightly.



4. Preheat Oven and Prepare Puff Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a rectangle (about 10x12 inches).



5. Assemble the Wellington:

Spoon the mushroom and cabbage filling down the center of the puff pastry, leaving a border around the edges. Fold the sides of the pastry over the filling and seal the edges, creating a seam on top or underneath. Use a fork to crimp the edges for a decorative touch if desired.



6. Brush with Egg Wash:

Transfer the Wellington to the prepared baking sheet. Brush the pastry with beaten egg to give it a golden, glossy finish.



7. Bake:

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.



8. Serve:

Let the Wellington cool for a few minutes before slicing. Garnish with chopped parsley if desired, and enjoy!





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This Mushroom and Cabbage Wellington pairs wonderfully with a side salad, roasted vegetables, or mashed potatoes for a complete meal. Enjoy!

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