Mushroom and Beet Wellington with Red Vinaigrette Sauce Recipe
A beautifully crafted vegetarian main course, the Mushroom and Beet Wellington with Red Vinaigrette Sauce is a savory and spicy delight wrapped in a golden, flaky puff pastry. This elegant dish features a flavorful filling of earthy mushrooms, sweet sautéed onions, and tender beets, creating a fusion of textures and tastes. A rich red wine vinaigrette sauce adds a zesty finish to this hearty, wholesome meal. Ideal for a Sunday dinner or any occasion where you wish to impress with a dish that’s both delicious and visually stunning.
Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Ingredients:
| For the Filling | 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 | To taste |
| Fresh Cream | 2 tbsp |
| Extra Virgin Olive Oil | 3 tbsp |
| Fresh Thyme Leaves | 1 tsp, plus extra for sprinkling |
| For the Beetroot | Quantity |
|---|---|
| Beetroot | 2, cut into 1 cm roundels |
| Red Wine Vinaigrette | 1 tbsp |
| Rosemary | 1 tsp |
| Butter (Salted) | 1 tbsp |
| For the Outer Crust | Quantity |
|---|---|
| Whole Egg | 1, for coating |
| Puff Pastry Sheet | 1, rectangular |
Preparation Time: 35 minutes
Cooking Time: 60 minutes
Total Time: 95 minutes
Yield: Serves 4-6 people
Instructions:
Step 1: Preparing the Puff Pastry
To begin, make the puff pastry dough. If you’re not using a store-bought puff pastry, follow the steps for making croissant dough to create a buttery, flaky crust. Keep it refrigerated until you’re ready to assemble the Wellington.
Step 2: Stewing the Beets
In a small skillet, add 1 cup of water and bring it to a gentle simmer. Add the beetroot slices, red wine vinaigrette, rosemary, and butter. Let the beets stew on low heat for about 20 minutes, ensuring they soften. Check the texture by piercing the beets with a fork — it should go through easily when they are done. Continue to add water as needed to prevent the mixture from drying out. Once cooked, remove the beets from the pan and set them aside. Reserve the cooking liquid for later use in the sauce.
Step 3: Sautéing the Mushroom Filling
In a separate pan, heat the extra virgin olive oil. Add the minced garlic and sliced onion, sautéing for a few minutes until softened and aromatic. Next, add the chopped mushrooms and cook until all the moisture from the mushrooms evaporates. Stir occasionally to ensure even cooking. Once the mushrooms are cooked, season with salt, pepper, and fresh thyme leaves. Add the red bell pepper and cook for a few more minutes. Finally, stir in the fresh cream, ensuring everything is well mixed. Allow this mixture to cool before stuffing it into the pastry.
Step 4: Assembling the Wellington
Preheat the oven to 180°C (350°F). Take the chilled puff pastry sheet and roll it out onto a parchment-lined baking tray. In the center of the pastry, spread the mushroom mixture evenly. Carefully arrange the cooked beetroot slices on top of the mushrooms, ensuring they are placed in a vertical line along the center. Once the filling is assembled, fold over the sides of the pastry, sealing the edges and any openings. Use your fingers or a fork to crimp the seams securely.
Step 5: Egg Wash and Baking
Before baking, refrigerate the assembled Wellington for about 15 minutes to allow it to set. This will help maintain its shape while baking. After chilling, brush the entire surface of the puff pastry with a beaten egg to achieve a golden and glossy finish once baked. Place the Wellington in the preheated oven and bake for 45 minutes or until the pastry is puffed up and golden brown.
Step 6: Serving the Mushroom and Beet Wellington
While the Wellington bakes, you can prepare a simple red wine vinaigrette sauce using the reserved beetroot cooking liquid. In a small pan, reduce the liquid slightly over low heat, adjusting the seasoning with salt and pepper as needed. Once the Wellington is ready, remove it from the oven and allow it to rest for a few minutes before slicing.
Serve the Mushroom and Beet Wellington hot with the red vinaigrette sauce drizzled over the top or served on the side. This dish pairs wonderfully with a light salad or steamed vegetables for a complete, satisfying meal.
Tips for Success:
- Ensure your mushrooms are thoroughly cooked to remove any excess moisture, preventing the pastry from becoming soggy.
- If you’d like a bit of extra richness, you can brush the puff pastry with melted butter before baking.
- You can prepare the filling and the stewed beetroot ahead of time to make the final assembly quicker.
This Mushroom and Beet Wellington with Red Vinaigrette Sauce is the perfect combination of hearty, flavorful mushrooms and sweet, tender beets, all wrapped in a buttery, flaky pastry. Ideal for vegetarians and anyone looking to enjoy a sophisticated, yet easy-to-make, main course. Enjoy!
