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Mushroom Wellington with Spinach and Puff Pastry

Mushroom Wellington with spinach wraps a savory, deeply browned mushroom filling and wilted spinach in crisp puff pastry. Breadcrumbs help keep the pastry flaky while the compact filling bakes into neat slices.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Cooling and resting 35 minutes
Total Time 1 hour 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the mushroom filling
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 shallots finely chopped
  • 1.5 lb cremini mushrooms finely chopped
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the spinach
  • 1 tsp olive oil
  • 5 oz baby spinach
For assembly
  • 1 tbsp all-purpose flour for rolling
  • 1 puff pastry sheet, frozen, from a 17.3-ounce package, thawed but cold
  • 0.33 cup plain dry breadcrumbs
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Prepare the oven
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
Cook the mushroom filling
  1. Heat the olive oil and butter in a 12-inch skillet over medium heat.
  2. Add the shallots and cook for 3 to 4 minutes, stirring, until softened.
  3. Add the mushrooms and cook for 10 to 12 minutes, stirring often, until they release their liquid.
  4. Stir in the garlic, thyme, salt, and pepper and cook for 8 to 12 minutes, stirring often, until the mixture is very dry.
  5. Transfer the mushroom mixture to a bowl and cool completely, about 20 to 30 minutes.
Wilt the spinach
  1. Heat the olive oil in the same skillet over medium heat.
  2. Add the spinach and cook for 2 to 3 minutes, stirring, until wilted.
  3. Cool the spinach, then squeeze out as much liquid as possible.
Assemble and bake
  1. Lightly flour the work surface.
  2. Roll the cold puff pastry into a 12x14-inch rectangle.
  3. Transfer the pastry to the prepared baking sheet.
  4. Beat the egg with the water to make egg wash.
  5. Sprinkle the breadcrumbs in a 10x4-inch strip down the center of the pastry.
  6. Spread the spinach over the breadcrumbs.
  7. Mound the cooled mushroom mixture on top into a compact 10-inch log.
  8. Brush the pastry edges with some egg wash.
  9. Fold the long sides over the filling so they overlap, then fold the ends underneath to seal.
  10. Brush the top with the remaining egg wash.
  11. Cut 5 shallow slits across the pastry.
  12. Bake for 35 to 45 minutes, until the pastry is deep golden brown and crisp.
  13. Rest the Wellington on the baking sheet for 10 minutes before slicing.

Notes

Cook the mushroom mixture until very dry and squeeze as much liquid as possible from the spinach to help keep the pastry crisp. Refrigerate leftovers for up to 3 days; freezer-friendly. For a gluten-free variation, use gluten-free puff pastry and breadcrumbs.