Mushroom Wellington with Rosemary and Pecorino
Highlighted under: Fresh Seasonal Cooking
Mushroom Wellington with Rosemary and Pecorino is a savory vegetarian dish that combines earthy mushrooms with aromatic rosemary and rich pecorino cheese, all enveloped in flaky puff pastry.
This Mushroom Wellington is not only a feast for the eyes but also a delight for the palate. The combination of mushrooms, rosemary, and pecorino creates a rich filling that is perfectly complemented by the buttery puff pastry.
Why You'll Love This Recipe
- A delightful blend of savory mushrooms and aromatic rosemary
- Flaky pastry that contrasts beautifully with the creamy filling
- An impressive dish perfect for special occasions or holiday dinners
The Perfect Vegetarian Dish
Mushroom Wellington with Rosemary and Pecorino is not just a meal; it’s an experience. This dish caters perfectly to vegetarians and meat-lovers alike, offering a hearty and flavorful alternative to traditional meat wellingtons. The combination of earthy mushrooms and aromatic rosemary creates a depth of flavor that is sure to impress anyone at your table.
Flaky puff pastry encases a delicious filling, making each bite a delightful contrast of textures. This dish is not only satisfying but also visually stunning, making it an excellent centerpiece for holiday gatherings or special occasions. Whether served at a festive dinner or a cozy family meal, it's bound to become a favorite.
Flavor Pairing and Ingredients
The use of mixed mushrooms elevates the flavor profile of this Mushroom Wellington. Varieties like cremini, shiitake, and portobello provide a range of textures and umami richness that harmonize beautifully. Adding fresh rosemary infuses the dish with a fragrant herbal note that perfectly complements the savory mushrooms.
Pecorino cheese adds a creamy, slightly tangy flavor that brings the filling together. It's a wonderful choice that makes the dish feel indulgent without overwhelming the other flavors. This combination of ingredients creates a savory filling that’s rich in flavor yet balanced, ensuring that every bite is a delight.
Serving Suggestions
Once your Mushroom Wellington is baked to golden perfection, consider serving it alongside a fresh salad or roasted vegetables to add a vibrant touch to your meal. A simple arugula salad dressed with lemon vinaigrette complements the richness of the Wellington beautifully.
For an added touch of elegance, a drizzle of balsamic reduction or a dollop of garlic aioli can enhance the flavors even further. Pairing this dish with a light red wine, such as Pinot Noir, can also elevate the dining experience, making it a memorable occasion for you and your guests.
Ingredients
Filling
- 500g mixed mushrooms, finely chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 100g pecorino cheese, grated
- Salt and pepper to taste
Wellington
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft. Add the chopped mushrooms and rosemary, cooking until the mushrooms release their moisture and become tender.
Assemble the Wellington
Preheat the oven to 200°C (400°F). On a floured surface, roll out the puff pastry. Place the cooled mushroom filling in the center of the pastry.
Bake
Brush the top of the pastry with the remaining egg wash. Cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes or until golden brown.
Storage and Reheating
If you find yourself with leftovers, storing them properly is key to enjoying this dish later. Cool the Wellington completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days. For longer storage, consider freezing it before baking; simply wrap and store in an airtight container.
When you're ready to enjoy your Mushroom Wellington again, reheat it in the oven to maintain the flaky pastry texture. Preheat your oven to 180°C (350°F) and place the Wellington on a baking sheet. Bake for about 15-20 minutes or until heated through. This way, you can savor the delicious flavors just as they were intended.
Customization Ideas
Feel free to get creative with the filling! You can incorporate other vegetables such as spinach, leeks, or even roasted red peppers for added flavor and texture. Experimenting with different cheese varieties, like feta or goat cheese, can also provide a unique twist to the traditional recipe.
For those who enjoy a bit of spice, adding crushed red pepper flakes or a dash of hot sauce can give the filling a delightful kick. Tailoring the recipe to your taste preferences not only makes it unique but also allows you to enjoy the dish even more.
Questions About Recipes
→ Can I use other types of cheese?
Yes, you can substitute pecorino with feta or goat cheese for different flavor profiles.
→ How can I make this dish vegan?
Use a vegan puff pastry and replace the egg wash with plant-based milk.
→ Can I prepare this in advance?
Yes, you can prepare the filling a day ahead and assemble the Wellington just before baking.
→ What sides pair well with Mushroom Wellington?
It pairs beautifully with roasted vegetables or a light salad.
Mushroom Wellington with Rosemary and Pecorino
Mushroom Wellington with Rosemary and Pecorino is a savory vegetarian dish that combines earthy mushrooms with aromatic rosemary and rich pecorino cheese, all enveloped in flaky puff pastry.
Created by: Ethan
Recipe Type: Fresh Seasonal Cooking
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Filling
- 500g mixed mushrooms, finely chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 100g pecorino cheese, grated
- Salt and pepper to taste
Wellington
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
How-To Steps
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft. Add the chopped mushrooms and rosemary, cooking until the mushrooms release their moisture and become tender. Season with salt and pepper, then stir in the grated pecorino cheese. Remove from heat and let cool.
Preheat the oven to 200°C (400°F). On a floured surface, roll out the puff pastry. Place the cooled mushroom filling in the center of the pastry. Fold the pastry over the filling, sealing the edges with the beaten egg. Place seam-side down on a baking sheet.
Brush the top of the pastry with the remaining egg wash. Cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes or until golden brown. Allow to cool slightly before slicing and serving.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 10g