Mini Mushroom Wellingtons
The Spice & Tea Exchange
15 wellingtons
Golden, flaky, and full of flavor—these Mini Mushroom Wellingtons are the ultimate crowd-pleaser. Packed with garlicky mushrooms and herbs, they’ll steal the show at any gathering.
Ingredients
- 3 ea puff pastry sheets
- 1 Tbsp unsalted butter
- 6 ea shallots, thinly sliced, divided
- 4 ounces spinach, roughly chopped
- 1 Tbsp dill, chopped
- to taste Porcini Mushroom Sea Salt
- to taste black pepper
- 3 Tbsp olive oil
- 1 lb cremini (Baby Bella) mushrooms, sliced
- 4 ea garlic cloves, minced
- 1 tsp Vik’s Garlic Fix! Spice Blend
- 1 tsp Ultimate Umami Seasoning
- 2 tsp Sauteed Mushroom Spice Blend
- 1 ea egg, separated
- special equipment: 3½ inch fluted cookie cutter, baking sheet, parchment paper
blank
Mini Mushroom Wellingtons (Kit)
Directions
- Preheat to 425°F. Thaw puff pastry according to package instructions and line a baking sheet with parchment. Set aside.
- Prepare Spinach Filling. Melt butter in a large skillet over medium-low heat. Add one-third of sliced shallots; sauté until translucent. Add spinach and dill; stir until wilted. Season with Porcini Mushroom Sea Salt and black pepper; set aside.
- Cook Mushrooms. Increase heat to high; add olive oil and mushrooms; sauté until browned but not releasing liquid. Reduce to medium-high; add remaining shallots, garlic, and spices. Cook until liquid evaporates. Salt to taste.
- Prepare Pastry. Roll puff pastry sheets into 13×16-inch rectangles. Using a cookie cutter, cut 30 circles, each 1/8 inch thick.
- Assemble Wellingtons. Divide the quantity of puff pastry circles in half, so there are 15 bottoms and 15 tops. Spoon 1 tablespoon of mushroom mixture onto the center of each bottom. Top each with an equal amount of spinach mixture. Brush the pastry edges with egg white; cover each mound with a pastry circle top, and seal edges with a fork. Optional: decorate tops and poke a small hole for steam.
- Egg Wash & Bake. Brush tops with egg yolk wash, avoiding edges, and transfer to baking sheet. Bake 20 to 25 minutes until golden and crisp. Serve warm or at room temperature.