These Mushroom Wellington Dumplings are a delightful vegan twist on the classic Mushroom Wellington roast. They are filled with savory mushroom and onion stuffing, enclosed in flaky puff pastry, and baked to golden perfection. Perfect for a delicious appetizer or side dish for any occasion.
Ingredients: 1 cup finely chopped mushrooms. 1/2 cup finely chopped onions. 2 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup breadcrumbs. 1/4 cup vegan puff pastry. Salt and pepper to taste. Vegan egg wash optional, for brushing.
Instructions: Set the olive oil in a pan and heat it over medium-low heat. It will take about three to four minutes of cooking after adding the chopped onions and minced garlic. After you add the chopped mushrooms, cook for about 5 to 6 minutes, or until they give off their water and get soft. To taste, add salt and pepper to the mushroom mix. Add the breadcrumbs and stir them in. Cook for another two to three minutes, or until the mixture is dry and well mixed. Take the mushroom mix off the heat and let it cool all the way down. Turn on your oven and heat it up to 375F 190C. On a floured surface, roll out the vegan puff pastry and cut it into squares or rectangles, as you like. On each square or rectangle of pastry, put a spoonful of the cooled mushroom mixture. To make a dumpling, fold the dough over the filling and press the edges together with a fork to seal them. If you want the dumplings to look golden, you can brush the tops with vegan egg wash. Put the dumplings on a baking sheet that has been lined with parchment paper. Bake them in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy. Make sure to serve your Mushroom Wellington Dumplings hot and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Luca Giordano House
