Mini Mushroom Wellingtons
These Mini Mushroom Wellingtons are the perfect holiday appetizer! All of the flavors of mushroom Wellington are packed in these mini flaky pastries.
Ingredients
For the Mushroom Wellingtons
- 2 sheets puff pastry defrosted overnight
- 2 Tbsp. butter
- 1 lb. mushrooms finely chopped
- 1 white onion diced
- 6 garlic cloves minced
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. rosemary
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup white wine
- 1 Tbsp. balsamic vinegar
- 1 egg beaten
- Fresh rosemary for serving
- Fresh thyme for serving
For the Horseradish Dipping Sauce
- ½ cup sour cream
- 2 Tbsp. prepared horseradish
- 1 Tbsp. mayonnaise
- 1 tsp. apple cider vinegar
- 1 tsp. Dijon mustard
- Pinch of salt and pepper
Instructions
- Prepare the horseradish dipping sauce by combining all ingredients together. Mix well. Refrigerate until serving.
- In a large skillet over medium heat, add the butter, mushrooms and white onion. Cook for 10 minutes until the mushrooms and onion soften and the juices start to release.
- Add the garlic, thyme, oregano, rosemary, salt and black pepper. Cook for 10-15 minutes, or until the mushrooms have released liquid and it has evaporated.
- Add the white wine and balsamic vinegar. Cook down until all of the liquid is evaporated, about 10 minutes. Remove the mushrooms from the heat and let cool.
- Preheat the oven to 400˚F.
- Gently roll out the puff pastry sheets and divide each sheet into 9 small squares. Add a spoonful of mushroom filling to half of the squares, then cover the top with another square of puff pastry.
- Gently press the top and bottom of each wellington together with a fork. Cut a slit in the top of each pastry, then brush with the egg.
- Arrange the mini mushroom wellingtons onto a lined baking sheet and cook for 25 minutes. Let cool for 10 minutes. Serve with fresh rosemary, fresh thyme and horseradish dipping sauce.
Notes
- Don’t forget to thaw the puff pastry overnight! It must be thawed for this recipe.
- It’s very important to make sure all of the liquid has evaporated from the mushroom filling. If the filling has too much liquid, it can become a mess in the oven and result in the wellingtons being soggy.
- You can adjust the number of wellingtons to as few as four and as many as 12 depending on how big you cut the squares.
Did You Make This Recipe?
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