Mushroom and beet wellington With Red Vinaigrette Sauce Recipe
A vegetarian Continental recipe with onion - sliced, red bell pepper (capsicum) - minced, button mushrooms - cut into small chunks. Ready in 6h 50m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
18 steps- 1
We begin making the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe by first making the puff pastry dough and keeping it ready
red wine vinaigrette(1 tablespoon)puff pastry sheet(1) - 2
So in order to make the puff pastry check out the Croissant Recipe
puff pastry sheet(1) - 3
Next in order to stew the beets, take a small skillet, heat 1 cup water and the remaining ingredients into the pan and keep it in slow
button mushrooms - cut into small chunks(200 grams)beetroot - cut into 1 centimeter roundels(2) - 4
Let it simmer till the beet is cooked and when you pierce through a fork it should easily go in
- 5
Make sure you keep adding enough water so that it does not dry out
- 6
Once done remove the beet and keep the sauce aside to eat it along with the wellington
- 7
Heat another pan, slowly add garlic, onions and saute for few minutes and then add the mushroom and saute again till all the water is evaporated from the pan
onion - sliced(1)cloves garlic - minced(4) - 8
In the meantime preheat the oven to 180 degree Celsius
- 9
Finally add the bell peppers and season it with salt, pepper and thyme
red bell pepper (capsicum) - minced(1)salt and pepper - for seasoningfresh thyme leaves - plus extra for sprinkling(1 teaspoon) - 10
Add a tablespoon of cream and mix well
fresh cream(2 tablespoon) - 11
Allow it to cool down before you stuff it inside
- 12
Use a rectangular puff pastry dough, place the mushroom stuffing in the middle and then carefully place the beet slices on top and line it vertically
puff pastry sheet(1) - 13
Fold over the side and seal the edges and any opening from the side
- 14
Turnover and place it on the baked tray spread with parchment paper
- 15
You can also use extra bits for decoration on top
tablespoons extra virgin olive oil(3)fresh thyme leaves - plus extra for sprinkling(1 teaspoon) - 16
Refrigerate the entire wellington in fridge before baking for about 15 minutes
- 17
Take it out and give it an egg wash over the puff pastry and bake it for about 45 minutes in the oven at 200 degree Celsius
puff pastry sheet(1) - 18
Serve the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe for a nice Sunday meal
red wine vinaigrette(1 tablespoon)
Rate this recipe
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Mushroom and beet wellington With Red Vinaigrette Sauce Recipe
A vegetarian Continental recipe with onion - sliced, red bell pepper (capsicum) - minced, button mushrooms - cut into small chunks. Ready in 6h 50m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
18 steps- 1
We begin making the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe by first making the puff pastry dough and keeping it ready
red wine vinaigrette(1 tablespoon)puff pastry sheet(1) - 2
So in order to make the puff pastry check out the Croissant Recipe
puff pastry sheet(1) - 3
Next in order to stew the beets, take a small skillet, heat 1 cup water and the remaining ingredients into the pan and keep it in slow
button mushrooms - cut into small chunks(200 grams)beetroot - cut into 1 centimeter roundels(2) - 4
Let it simmer till the beet is cooked and when you pierce through a fork it should easily go in
- 5
Make sure you keep adding enough water so that it does not dry out
- 6
Once done remove the beet and keep the sauce aside to eat it along with the wellington
- 7
Heat another pan, slowly add garlic, onions and saute for few minutes and then add the mushroom and saute again till all the water is evaporated from the pan
onion - sliced(1)cloves garlic - minced(4) - 8
In the meantime preheat the oven to 180 degree Celsius
- 9
Finally add the bell peppers and season it with salt, pepper and thyme
red bell pepper (capsicum) - minced(1)salt and pepper - for seasoningfresh thyme leaves - plus extra for sprinkling(1 teaspoon) - 10
Add a tablespoon of cream and mix well
fresh cream(2 tablespoon) - 11
Allow it to cool down before you stuff it inside
- 12
Use a rectangular puff pastry dough, place the mushroom stuffing in the middle and then carefully place the beet slices on top and line it vertically
puff pastry sheet(1) - 13
Fold over the side and seal the edges and any opening from the side
- 14
Turnover and place it on the baked tray spread with parchment paper
- 15
You can also use extra bits for decoration on top
tablespoons extra virgin olive oil(3)fresh thyme leaves - plus extra for sprinkling(1 teaspoon) - 16
Refrigerate the entire wellington in fridge before baking for about 15 minutes
- 17
Take it out and give it an egg wash over the puff pastry and bake it for about 45 minutes in the oven at 200 degree Celsius
puff pastry sheet(1) - 18
Serve the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe for a nice Sunday meal
red wine vinaigrette(1 tablespoon)
Rate this recipe
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