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    You are in: Home / Recipes / Vegetable Wellington Recipe
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    Vegetable Wellington

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Chef #775207's Note:

    I have not tried this yet, keeping it safe, found it on the New York Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
    2. 2
      2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
    3. 3
      3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
    4. 4
      4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
    5. 5
      5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on December 13, 2010

      45

      I was looking for a vegetarian dish to serve at Thanksgiving this year. I wanted something special for my vegetarian daughter to enjoy. This wellington was superb. Even non-vegetarians. raved about it. It looks beautiful and fit the bill as something out of the ordinary for a holiday meal. I'm making this again as part of our Christmas dinner.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2010

      55

      I also saw this recipe in NY Times, and I made it for Thanksgiving this year. Fabulous! I substituted chanterelles for crimini mushrooms, garlic paste for the chopped garlic, and added a cipollini onion to the shallot but otherwise used the stated ingredients. I baked my squash at 400 for about 50 minutes. I laid out my rolls directly on the parchment sheet so I wouldn't break them transferring them from the counter to the sheet, and I was glad I did. I baked my rolls at 375 instead of 400 because that's what the pastry dough package said -- probably a mistake, try it at 400 so the pastry dough doesn't underbake. (Even at 375 it was still pretty good, though.)

      This recipe would probably be terrific made with other cheese and vegetable fillings, and DH wants me to try it with beef one of these days. I'm sure I'll make it again this winter just to make the day seem more like a holiday...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2012

      55

      I have made this several times and it is always a hit. I even made smaller sized ones for a large gathering once. Oh they freeze well too!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Wellington

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.8
     
    Calories from Fat 305
    56%
    Total Fat 33.9 g
    52%
    Saturated Fat 11.5 g
    57%
    Cholesterol 51.3 mg
    17%
    Sodium 401.3 mg
    16%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.6 g
    22%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    goat cheese

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