Braised Mushroom Wellington

Ingredients

• 500g (17.6 oz) wild mushrooms, chopped
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• For the puff pastry:
• 250g (8.8 oz) all-purpose flour
• 200g (7 oz) unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 120ml (4 fl oz) cold water

Instructions

1. Prepare the puff pastry: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Caramelize the onions: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Add the balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside
3. Cook the mushrooms: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped wild mushrooms and thyme, and cook until the mushrooms are tender and any liquid has evaporated, about 10-15 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
4. Assemble the Wellington: Preheat the oven to 200°C (392°F). On a lightly floured surface, roll out the puff pastry dough into a large rectangle, about 1/4 inch thick. Spread the caramelized onions in the center of the dough, leaving a border around the edges. Top with the cooked mushrooms. Fold the edges of the dough over the filling, sealing the seams with a little water. Brush the top with the beaten egg.
5. Bake the Wellington: Place the Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Let cool for a few minutes before slicing and serving.

Tip

Side Dish Suggestion

A great side dish for this Braised Mushroom Wellington would be a fresh green salad. The crisp and refreshing greens will balance the rich and savory flavors of the Wellington, making it a well-rounded meal.