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The “Savory Mushroom & Truffle” Wellington Recipe

The “Savory Mushroom & Truffle” Wellington Recipe
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★★★★★

4.9 from 12 reviews

Indulge in the luxurious flavors of the ‘Savory Mushroom & Truffle’ Wellington, where golden pastry envelops a rich mushroom duxelles, creamy Brie, and aromatic truffle oil for a culinary masterpiece that delights the senses.

Ingredients

Scale

Mushroom Duxelles:

  • 250 g cremini or mixed mushrooms, very finely chopped
  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 tsp truffle oil (or more, to taste)

Assembly:

  • 1 wheel of Brie (approx. 200–250 g)
  • 1 sheet all-butter puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Flour, for dusting

Optional Garnish:

  • Flaky sea salt
  • Fresh thyme sprigs
  • Truffle salt or truffle shavings (for serving)

Instructions

  1. Make the Duxelles: In a skillet over medium heat, melt butter. Add mushrooms, garlic, thyme, salt, and pepper. Sauté until all moisture evaporates and mushrooms are deeply browned (10–15 mins). Stir in truffle oil. Cool completely.
  2. Prep the Brie: If needed, trim the top rind off the Brie for extra meltiness (optional).
  3. Assemble the Wellington: Roll out puff pastry slightly on a floured surface. Place the cooled mushroom duxelles in the center, shaping it to match the Brie wheel. Top with Brie.
  4. Wrap It Up: Fold pastry over the top, trimming excess and sealing edges tightly. Flip seam-side down. Chill for 15 minutes.
  5. Egg Wash & Bake: Brush with beaten egg. Optionally, score the top with a knife for a decorative pattern. Bake at 200°C (400°F) for 25–30 minutes, until golden and puffed.
  6. Cool Slightly & Serve: Let rest for 10 minutes before slicing. Garnish with fresh thyme, truffle salt, or shaved truffle.

Nutrition

Keywords: Savory Mushroom & Truffle Wellington, Vegetarian Wellington, Mushroom Duxelles, Truffle Oil, Brie, Puff Pastry

Find it online: https://maicook.com/the-savory-mushroom-and-truffle-wellington-recipe/