Ringing in 2020 with an unexpected classic!

I’m always surprised by how quickly the holidays seem to pass by once they arrive.  We spent this Christmas tucked inside, munching on lots of chocolate and whipping up savory recipes in the kitchen to go along with our festivities. After a couple of days of wondering what our New Years menu would be, it finally hit me: a delicious Mushroom Wellington to ring in 2020. While I was a little nervous for the vegetarian take on this classic carnivore-friendly dish, it turned out so mouthwatering, we were reveling in our leftovers for days! I just had to share. This dish is so versatile, it can suit most any occasion - from a gourmet weeknight meal to a party favorite. We would love to hear how you make yours, and if you have any tips or tricks that are favorites in your kitchen!

Vegetarian Mushroom Wellington

4 Portabella mushroom cap,  cleaned, deribbed and chopped

4 cloves of garlic crushed

A drizzle of olive oil

4 sprigs of fresh thyme

1 medium sweet potato peeled and sliced thin as possible (I like to use a mandolin if available)

1 white onion chopped

1 tsp OBX Spices garlic sea salt

1 1/2 tsp OBX Spices steak seasoning

1 tbsp of low sodium soy sauce

11 oz fresh baby spinach

2 Sheets of puff pastry

1/4 cup of almond milk

How-to:

Preheat oven to 375°

Drizzle a little olive oil in a pan.

Add the crushed garlic and sauté for three minutes, until fragrant.

Add the mushrooms, 1 teaspoon of the OBX Steak Seasoning, 1 tablespoon of low sodium soy sauce, onions, and sauté until soft.

Snip the leaves off the four sprigs of thyme and add them to the mixture.

Take the mushroom and onion mixture and drain in a colander. Set aside.

Take the spinach, add a little olive oil and OBX Garlic Sea Salt, and sauté in a pan until wilted. Once cooked, drain the spinach also in a colander.

Roll out the puff pastry until it would fit in a sheet pan.

Line the sheet pan with a piece of parchment paper. Gently place the puff pastry on the parchment paper.

In the middle of the puff pastry, line the bottom with half of the sweet potato. Then add half of the mixture of mushrooms and onions. Top off with the spinach and garlic mixture.

Fold over the left side, then the right side and seal all edges. Brush the top of the puff pastry with half of the almond milk. Then sprinkle half a teaspoon of steak seasoning on top of the brushed puff pastry for garnish!

Safely run some diagonal lines across the top of the puff pastry with a sharp knife. Be careful not to cut all the way through. Then in the opposite direction do the same.

Do the same procedures for the next mushroom Wellington creation.

Bake in the oven for 40 to 50 minutes or until golden brown.

Serve warm with your favorite salad and enjoy!