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Roasted Garlic Mushroom Wellington

Roasted Garlic Mushroom Wellington: A Vegan Delight

Discover the Exquisite Flavors of Roasted Garlic Mushroom Wellington

In the realm of vegan culinary delights, the Roasted Garlic Mushroom Wellington stands as a beacon of rich, savory flavors wrapped in a delicate pastry blanket. This dish artfully combines the earthiness of mushrooms with the aromatic allure of roasted garlic, all nestled within a flaky, golden crust that's not only vegan but irresistibly delicious.

A Modern Vegan Twist on a Classic Dish

Originating from the classic Beef Wellington, this vegan variant maintains the elegance and presentation of its predecessor while embracing entirely plant-based ingredients. The hero of our dish, the humble mushroom, is meticulously seasoned and sautéed, allowing it to develop deep, umami-rich notes that seamlessly blend with the sweet pungency of roasted garlic.

Perfect for Any Occasion

Whether you're planning a dinner party or a cozy night in, this Roasted Garlic Mushroom Wellington is sure to impress. Its complex layers of flavor are beautifully offset by the buttery crispness of the pastry, offering a satisfying culinary experience with every bite. Serve it alongside a crisp green salad or your favorite vegetable medley for a well-rounded meal.

  • Aromatic roasted garlic
  • Savory mushroom filling
  • Crisp, golden puff pastry
  • Elegant and flavorful

Embark on a culinary journey with this unique twist on a traditional favorite and delight in the assertive, savory-sweet interplay that defines this dish.

Ingredients

  • 500g mixed mushrooms (such as cremini, portobello)
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 400g puff pastry (vegan)
  • 1 tablespoon almond milk (for brushing)

Мethod of preparation

Preheat the oven to 200°C (392°F). Begin by roasting the garlic: slice the top off a head of garlic, drizzle with olive oil, wrap it in foil, and roast for about 30 minutes until soft. Meanwhile, clean and finely chop the mushrooms. Heat olive oil in a skillet over medium heat, add the mushrooms, and sauté until they release their moisture and start to brown, about 10 minutes. Add the roasted garlic by squeezing the cloves into the pan, then stir in balsamic vinegar, salt, pepper, thyme, and parsley. Cook for another 5 minutes until well combined and fragrant. Remove from heat and let it cool. Roll out the puff pastry into a rectangle and place the cooled mushroom mixture on one half, then fold the pastry over and seal the edges, crimping them with a fork. Transfer the Wellington to a baking sheet lined with parchment paper, brush with almond milk, and bake for 25-30 minutes until golden brown and crispy. Allow cooling slightly before slicing. Serve warm for maximum flavor impact.

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