Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 500g mixed mushrooms, finely chopped (e.g., chestnut, shiitake, portobello) (1.1 lbs)
  • 2 tbsp fresh thyme leaves, chopped
  • 2 tbsp dry sherry (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (15 ml)
  • 1 red bell pepper, deseeded and chopped (approx. 150g)
  • 1 yellow bell pepper, deseeded and chopped (approx. 150g)
  • 200g baby spinach (7 oz)
  • 100g ricotta cheese (3.5 oz)
  • 50g grated Parmesan cheese (1.75 oz)
  • 1 large egg, beaten
  • Salt and freshly ground black pepper, to taste
  • 500g sheet of all-butter puff pastry, thawed (1.1 lbs)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Prepare the Duxelles: Sauté onion and garlic in olive oil until softened. Add mushrooms and thyme; cook until mushrooms release their liquid and it evaporates. Stir in sherry; season. Cool completely.
  2. Prepare the Vegetable Filling: Sauté bell peppers in olive oil until softened. Add spinach; cook until wilted. Drain excess liquid.
  3. Combine Filling Ingredients: In a bowl, combine sautéed vegetables, ricotta, Parmesan, and beaten egg. Season.
  4. Assemble the Wellington: Roll out puff pastry on a lightly floured surface. Spread the duxelles evenly over the pastry, leaving a border. Top with the vegetable filling.
  5. Wrap and Seal: Carefully fold one side of the pastry over the filling. Brush the edges with egg wash and fold the other side over to seal. Trim any excess pastry.
  6. Chill: Place the Wellington on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
  7. Prepare for Baking: Preheat oven to 400°F (200°C). Score the top of the Wellington with a sharp knife to allow steam to escape. Brush with egg wash.
  8. Bake: Bake for 45-55 minutes, or until the pastry is golden brown and cooked through.
  9. Rest: Let the Wellington rest for 10 minutes before slicing and serving.