This Lentil & Mushroom Wellington is a show-stopping meatless main dish. A perfect combination of Highline Mini Bella Mushrooms, lentils, and herbs in a flaky, golden puff pastry.
Ingredients:
16 oz Highline® Mini Bella Mushrooms, diced
2 tbsp olive oil
½ onion, diced
4 cloves garlic, minced
½ tbsp dried sage
½ tsp dried thyme
1 tbsp soy sauce
1 can brown lentils, drained and rinsed
½ cup vegetable broth
1 package puff pastry, thawed
1 egg, beaten
Salt and pepper, to taste
Fresh thyme, for garnish
Instructions:
- Preheat oven to 375 F.
- In a large pan on medium-high heat add oil, mushrooms, onion, garlic, sage, thyme, and sage. Cook for 10 minutes until onions are translucent.
- Add soy sauce and cook for another 3 minutes. Add in lentils and stir frequently for 5 minutes. Transfer to a large mixing bowl. Add in broth and mix until it comes together in a dough.
- Roll out the puff pastry on a baking sheet. Place the filling into the center of the puff pastry in a log shape. Make diagonal cuts on the side of the puff pastry sheet. Fold in the cut strips to create a crosshatch pattern and seal the mushroom filling.
- Brush the top of the puff pastry with egg wash and bake for 30 minutes until golden brown.
- Garnish with fresh thyme and serve.
