Gather the components for the mini mushroom Wellington bites
Step 1: Warmth up a pan
Step 2: Sauté the mushrooms
Step 3: Sauté the shallots
Step 4: Season the greens
Step 5: Pour the vinegar into the pan
Step 6: Cool the mushroom filling
Step 7: Flip at the oven
Step 8: Get ready a pan
Step 9: Roll out the pastry
Step 10: Reduce the pastry
Step 11: Fill the pastry squares
Step 12: Form the mushroom bundles
Step 13: Egg wash the pastries
Step 14: Bake the mushroom bites
Step 15: Devour the mushroom bites
How can I customise those Wellington bites?
What different dishes can I serve with mushroom Wellington bites?
Mini Mushroom Wellington Bites Recipe
You’ll be aware of vintage, meat-filled Wellingtons, however the structure additionally works for luxurious, vegetable fillings, such because the mushrooms featured right here.
- 1 sheet puff pastry, defrosted in a single day
- 1 + 1 tablespoons butter, divided
- 8 oz. child bella mushrooms, cleaned with a humid paper towel and finely chopped
- 1 massive shallot (or 2 small), diced
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly flooring black pepper
- ½ teaspoon sea salt, plus extra for non-compulsory topping
- 2 tablespoons balsamic vinegar
- 4 sprigs thyme, plus extra for serving
- 1 tablespoon Dijon mustard
- 1 egg, overwhelmed
- Warmth a big skillet over medium warmth,
- Upload 1 tablespoon butter and the mushrooms. Cook dinner for approximately 5 mins, till the mushrooms are glossy and rainy.
- Upload 1 tablespoon butter and the shallots, and saute till the shallot is translucent (about 2–3 mins).
- Upload the thyme, oregano, salt, and black pepper. Cook dinner for five extra mins, or till the mushrooms have launched their liquid and it has evaporated.
- Upload the balsamic vinegar. Scale back till the liquid has evaporated.
- Take away the mushrooms from the warmth and make allowance to chill. Take away the thyme sprigs from the pan.
- Preheat the oven to 400 F.
- Line a sheet pan with parchment paper.
- Lay a work of parchment paper at the counter and roll out the puff pastry sheet in order that it’s about 10×14 inches.
- Reduce the dough into 16 squares.
- Unfold a small dot of Dijon mustard within the heart of the sq., after which upload a spoonful of mushroom filling within the heart of the mustard.
- Carry up two reverse corners of 1 sq. and press them in combination, then carry up the opposite two corners and press all the seams in combination. Position the pastry seam-side down at the sheet pan, and repeat with the remainder squares.
- Brush the Wellingtons with the overwhelmed egg. If desired, sprinkle a pinch of sea salt on most sensible of every Wellington.
- Position within the preheated oven and bake till the puff pastry is golden brown, about 20–25 mins.
- Serve with recent thyme sprigs and your favourite dipping sauce.
| Energy according to Serving | 115 |
| General Fats | 6.7 g |
| Saturated Fats | 2.8 g |
| Trans Fats | 0.0 g |
| Ldl cholesterol | 47.6 mg |
| General Carbohydrates | 10.6 g |
| Nutritional Fiber | 1.9 g |
| General Sugars | 4.0 g |
| Sodium | 261.3 mg |
| Protein | 4.5 g |
The tips proven is Edamam’s estimate in line with to be had components and preparation. It must no longer be thought to be an alternative to a qualified nutritionist’s recommendation.
