FunGuy’s Mixed Mushroom Wellington

Roasted meats, vegetable filled casseroles, and sweet treats are all on the menu during the holiday season, but the FunGuy has something that is full of a mix of flavorful mushroom fun that is perfect for any seasonal tables; the FunGuy’s mixed mushroom Wellington! 

White button, crimini, and shiitake mushrooms wrapped in a flaky puff pastry come together in this one dish to make a beautiful main or side dish that everyone can enjoy to go along with other traditional holiday foods like roasted potatoes, glazed ham, or even cranberry sauce!

DIRECTIONS:

1. Brush off any debris from all of the FunGuy mushrooms with a damp cloth. Trim any tough parts on the stems on the white button, crimini, and shiitake mushrooms. Slice half of the button and crimini mushrooms, and roughly chop the other half along with the shiitake mushrooms. Set aside. 
2. Peel and dice the carrots, shallots, and garlic. Trim the ends of the celery stalks and dice. Remove the stems from the thyme and rosemary and finely chop. 
3. Heat olive oil in a large skillet over medium high heat. Add the onion and sauté one minute. Add the garlic and cook another minute. Add the celery and carrot to the pan and continue to sauté approximately 5 minutes, or until the carrot is tender. Toss in the sliced mushrooms, thyme, and rosemary, and stir well, cooking another 3-4 minutes before adding the chopped mushrooms to the mix. Continue to cook, stirring occasionally,  until the liquid in the mushrooms has had some time to evaporate; about 8-10 minutes. 
4. Stir in the Worcestershire sauce and allow it to continue cooking until all of the liquid in the pan has  evaporated, about another 10-15 minutes. The mushrooms should be quite brown, but not dry. Season with salt and pepper, stir and taste, and adjust seasoning as needed. Transfer to a bowl and allow to cool to room temperature.
5. Preheat oven to 375F. Line a baking sheet with parchment paper.
6. Using the same pan, wipe it out and return to the stove top. Reduce the heat to medium low and add the walnuts. Toast the walnuts just slightly, stirring frequently, until they become fragrant. Turn off the heat and transfer the walnuts to the bowl with the mushroom mixture. Add the Dijon mustard to the mushroom and nut mixture and mix well. 
7. Roll the puff pastry out on the prepared baking sheet. Spoon the mushroom mixture down the middle in an even amount, leaving pastry on either side and a little on each end. Fold the ends in and roll one side of the pastry up and over the filling and tuck it under the other side of the filling before folding the other side up and over. Roll the pastry over so the seem is on the bottom of the uncooked Wellington. 
8. Cut slits or puncture air holes in the top of the pastry to allow steam to escape and then decorate the top with left over mushroom slices and brush the top with olive oil. 
9. Transfer the mushroom Wellington to the oven to bake 30-35 minutes or until the pastry has puffed up and become golden brown. Remove from the oven and allow to cool 5-10 minutes. 
10. Slice the mixed mushroom Wellington and serve!
11. Have a Fun Holiday meal!