This mushroom wellington is the perfect twist on the classic dish that so many love. You can add a little bit more flavor using your favorite mushrooms and end up with a delicious meal that you will want to repeat many times. Try this recipe the next time you are tempted to make this classic dish, and you will see that it only gets better!
Try This Mushroom Wellington And Fall In Love With This Meal!
For this mushroom wellington, you will need butter, shallots, wild mushrooms, sweet marsala wine, heavy cream, beef tenderloin, red wine, chicken broth, cornstarch, puff pastry, an egg, salt, and pepper.
You can always find some substitutes, such as olive oil, onions, button mushrooms, shiitake mushrooms, oyster mushrooms, port wine, half and half, pork tenderloin, vegetable or beef stock, and flour.
Before you do anything else, allow your mushrooms to cook for a while, along with the shallots. By doing this first, you are giving them enough time to soften and release all the natural flavors. You can then begin to stir in the wine and cream.
Have your blender or food processor handy, as you will need it to blend this mix until it turns smooth. This will be the filling that goes with the steaks. Be sure to taste and season according to your taste.
The rest of the steps are probably the same, or very similar, to your classic beef wellington recipe. But follow the instructions below closely so you do not miss anything.
Remember that cooking time may vary if you decide to use another meat, such as pork or chicken. Always use a food thermometer to be safe!
Serve your mushroom wellington warm, with a side of potatoes and asparagus, a green salad, or some rice. Do not wait any longer to wow your guests with this innovative meal!
6 shallots, chopped
4 beef tenderlion steaks
2 cups (480 ml) red wine
2 cups (480 ml) chicken broth
1 cup (128 g) wild mushroom
2 oz (60 ml) sweet marsala wine
2 oz (50 g) heavy cream
2 tbsp butter
1 tsp cornstarch
2 sheets puff pastry
olive oil flavored cooking spray
- Making the filling
- Heat butter in a pan over medium heat.
- Cook half of the shallots for 3 minutes.
- Mix in the mushrooms and cook for 4 minutes.
- Stir in the marsala wine, then cook for another 3 minutes.
- Stir in cream and cook for another 2-3 minutes.
- Transfer the mixture to your blender and pulse until smooth.
- Transfer filling into a mixing bowl. Season with salt and pepper.
- Prepare the steaks
- Sprinkle the steaks with salt and pepper.
- Heat a large skillet over medium heat.
- Grease skillet with cooking spray and cook the steaks in it for 5 minutes each side.
- Preheat the oven to 425 F (218 C).
- Place the steaks in a roasting pan and cook them in the oven until the internal temperature reaches 100 F (37 C).
- Once done, transfer the steaks onto a large plate and cool completely. Set the steak drippings aside.
- Making the Wellington
- Preheat oven to 400 F (204 C).
- Slice puff pastry into 4 pieces.
- Place each steak on a pastry sheet.
- Spread mushroom mixture over the steak.
- Pull the dough over the steak and filling and press the edges to seal. Do the same with the rest of the steaks.
- Place them on a baking sheet and coat with beaten egg.
- Cook in the oven for 25 to 32 minutes.
- Let them rest for 8 minutes.
- Making the sauce
- Heat the steak drippings in a skillet over medium heat.
- Cook remaining shallots for 3 minutes.
- Add in the red wine and stir. Cook for 3 minutes.
- Stir in the chicken broth. Simmer until the broth is reduced in volume.
- Whisk water and cornstarch in a small mixing bowl. Stir this mixture into the pan.
- Heat until the sauce is thick, about 6 minutes.
- Serve warm.
Looking to try another delicious mushroom dish? Check out this Stir-Fry Portobello Mushroom and Vegetables recipe!