Mushroom Wellington
Be prepared for the gasps of delight when you serve this showstopping vegetarian mushroom Wellington to your family and guests—even meat-eaters will want a slice. This lovely-looking dish is packed with delicious ingredients like healthy kale, nutty farro, sweet potato, butternut squash, and savory mushrooms. It's all wrapped in golden puff pastry and served with a light tarragon cream sauce.
The preparing and assembling of the Wellington may look complex, but it isn't. It takes a little time and effort, but is easy to make if you follow the instructions. Plus, it's completely worth the work. This recipe makes two Wellingtons. If you only need one, the other will freeze well for up to three months—or simply divide the recipe in half.
Ingredients:
- 1/2 cup pearled farro
- 1 cup milk
- 1/3 cup fresh tarragon leaves (divided)
- 1 cup butternut squash (peeled and cut into 1/2-inch cubes)
- 1 cup sweet potato (peeled and cut into 1/2-inch cubes)
- 5 tablespoons olive oil (divided)
- Salt and freshly ground black pepper
- 8 ounces large portobello mushrooms
- 2 ounces unsalted butter (divided)
- 1 shallot (diced)
- 1 ounce baby kale (chopped)
- 1 tablespoon all-purpose flour
- 24 ounces puff pastry (two sheets measuring 14 x 9-inches, ready-rolled)
- 1 medium egg (lightly beaten)
- 1 cup heavy cream