Parsnip and porcini wellington

Table of contents

Parsnip and Porcini Wellington

Indulge in the rich, earthy flavors of this Parsnip and Porcini Wellington, a delightful vegetarian twist on the classic beef wellington. The combination of sweet parsnips and umami-rich porcini mushrooms wrapped in flaky puff pastry makes this dish a showstopper for any occasion. Perfect for a festive dinner or a special family meal, this wellington is sure to impress with its complex flavors and beautiful presentation.

Serving Size and Yield

Serves approximately 6 people.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

2 large parsnips, peeled and cut into thin strips
1 cup dried porcini mushrooms
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/2 cup vegetable broth
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Soak the porcini mushrooms in warm water for about 15 minutes until softened. Drain and chop them finely.
Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent.
Add the chopped porcini mushrooms and thyme to the pan. Cook for another 5 minutes.
Pour in the vegetable broth and let it simmer until the liquid is mostly absorbed. Season with salt and pepper.
Roll out the puff pastry on a floured surface. Place the parsnip strips in the center, followed by the mushroom mixture.
Fold the pastry over the filling, sealing the edges with a bit of water. Brush the top with beaten egg.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
Let it cool for a few minutes before slicing and serving.

Additional Notes

For a vegan version, replace the egg wash with a plant-based milk wash and ensure the puff pastry is vegan. You can also add other vegetables like carrots or spinach for extra flavor and nutrition.