Mushroom and Beet Wellington with Red Vinaigrette Sauce
Indulge in the rich flavors and vibrant colors of this exquisite Mushroom and Beet Wellington, artfully enveloped in flaky puff pastry and accompanied by a tangy red vinaigrette sauce. Perfect for a sophisticated Sunday meal, this vegetarian dish is both a feast for the eyes and the palate, making it an ideal centerpiece for your next gathering or a cozy family dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1, sliced |
| Red Bell Pepper (Capsicum) | 1, minced |
| Button Mushrooms | 200 grams, cut into small chunks |
| Garlic | 4 cloves, minced |
| Celery | 1 stalk, roughly chopped |
| Salt and Pepper | For seasoning |
| Fresh Cream | 2 tablespoons |
| Extra Virgin Olive Oil | 3 tablespoons |
| Fresh Thyme Leaves | 1 teaspoon, plus extra for sprinkling |
| Beetroot | 2, cut into 1-centimeter roundels |
| Red Wine Vinaigrette | 1 tablespoon |
| Rosemary | 1 teaspoon |
| Butter | 1 tablespoon |
| Whole Egg | 1, for coating |
| Puff Pastry Sheet | 1, rectangular |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 450 kcal |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Cholesterol | 70 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Protein | 8 g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 350 minutes |
| Cook Time | 60 minutes |
| Total Time | 410 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Continental |
Course
| Course | Main Course |
Diet
| Diet | Vegetarian |
Instructions
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Prepare the Puff Pastry: Begin by preparing the puff pastry dough, which you can make using your favorite croissant recipe. Once it’s ready, set it aside while you work on the filling.
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Stew the Beets: In a small skillet, combine 1 cup of water with the beetroot and a pinch of salt. Allow the mixture to simmer over low heat. Cook until the beets are tender, which can be tested by piercing them with a fork; they should easily yield. Be sure to add more water as needed to prevent the pan from drying out. Once cooked, remove the beets and reserve the liquid to use as a flavorful sauce.
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Sauté the Vegetables: In a separate pan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sliced onion, sautéing for a few minutes until they become fragrant and translucent. Next, add the chopped mushrooms and cook until the moisture has evaporated, stirring occasionally.
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Incorporate Seasonings: Once the mushrooms are well-cooked, add the minced red bell pepper, chopped celery, salt, pepper, thyme leaves, and rosemary. Stir in the fresh cream, mixing everything until well combined. Allow this mixture to cool completely before proceeding.
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Assemble the Wellington: Roll out the puff pastry on a floured surface to a rectangular shape. Spoon the mushroom filling down the center of the pastry, forming a log shape. Carefully layer the cooked beet slices on top of the mushroom mixture, placing them vertically along the center.
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Seal the Pastry: Fold the sides of the pastry over the filling, pinching the seams to seal securely. Turn the Wellington over and place it on a baking tray lined with parchment paper. You can use any leftover pastry scraps to create decorative shapes on top.
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Chill Before Baking: Refrigerate the assembled Wellington for about 15 minutes to allow it to firm up, which will help maintain its shape during baking.
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Egg Wash and Bake: Preheat your oven to 200 degrees Celsius (about 392 degrees Fahrenheit). Remove the Wellington from the fridge and brush the top with beaten egg for a golden finish. Bake for approximately 45 minutes or until the pastry is puffed and golden brown.
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Serve with Red Vinaigrette: Allow the Wellington to cool slightly before slicing. Serve warm, drizzled with red wine vinaigrette sauce and garnished with fresh thyme for an elegant touch.
This Mushroom and Beet Wellington with Red Vinaigrette Sauce is not just a meal; it’s an experience, rich in flavor and presentation, promising to impress anyone who gathers around your table. Enjoy this delightful dish as part of a festive spread or as a special treat for yourself on a leisurely weekend.
