Mushroom and Lentil Wellington

Ingredients

• 24 oz Cremini mushrooms, finely chopped
• 4 oz Shiitake mushrooms, finely chopped
• 3 tbsp Extra-virgin olive oil
• 1 Yellow onion, finely diced
• 4 cloves Garlic, minced
• 2 tbsp Fresh thyme
• ½ cup Dry white wine
• ¾ cup Brown lentils (dry), cooked and drained
• ½ cup Walnuts, toasted, chopped
• ½ cup Panko breadcrumbs
• 1 tbsp Low-sodium soy sauce
• 5 cups Baby spinach
• 1 ball Whole wheat pizza dough, or a sheet of puff pastry
• 1 Eggs (large), beaten, for the wash
• 1 tsp Kosher salt
• 1 tsp Black pepper

Method

1. Cook the mushrooms in 2 tbsp oil in a wide skillet over medium-high. They will release a shocking amount of water; keep going, 15-18 minutes, until the pan is dry and they have gone deep brown. This step cannot be rushed and it is the whole dish.
2. Add onion and the last tablespoon of oil; 6 minutes. Add garlic and thyme, 1 minute. Deglaze with the wine and cook it away entirely.
3. Wilt the spinach in the pan, then tip everything onto a board and chop it once more. Squeeze out any remaining liquid in a towel — a wet filling means a soggy bottom.
4. Mix with lentils, walnuts, panko, soy sauce, salt and pepper. Cool completely; warm filling steams the pastry from inside.
5. Roll the dough into a 12x14 rectangle. Mound the filling down the middle in a tight log, fold the sides over, seal, and roll it seam-side down onto a parchment-lined pan.
6. Brush with egg, score the top in shallow diagonals, and bake at 400°F for 35-40 minutes until deep golden.
7. Rest 10 minutes before slicing, or it falls apart. Serve in thick slices.

Notes

✨ The restaurant touch

Chill the assembled log for 20 minutes before it goes in the oven. Cold pastry into a hot oven is how you get layers.

🧒 For the kids

Bake a few small hand-pies from the same filling and trimmings. Kids will eat a pastry parcel they wouldn't touch on a plate.

🌿 From the garden

Thyme from the garden; the rest is a shopping trip.

🥡 Leftovers

3 days. Reheat slices at 375°F on a rack so the base re-crisps.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.