Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
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.
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.
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.
