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Classic beef Wellington has a mushroom layer — duxelle — which adds a subtle layer of umami and richness to an already rich dish. Well, if there’s one vegetable that’s a must on my menu, that’s mushrooms, so I figured — why not reconfigure beef Wellington to make mushrooms the star?
2 8-ounce (225-gram) boxes stuffing mushrooms, stems removed and reserved
1 small white onion, finely diced
1 pound (1/2 kilogram) ground beef
1 6-ounce (170-gram) package pastrami, finely diced
2 teaspoons mushroom soup mix
1 teaspoon dried parsley, such as Gefen
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 teaspoons paprika
2 teaspoons onion powder
1/4 teaspoon pepper
1 teaspoon salt
1 21-ounce (595-gram) package Gefen Puff Pastry Sheets
1 egg, beaten
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.
Finely dice mushroom stems. Combine stems, onion, and meats, and add all seasonings. Stuff mushrooms.
Cut the puff pastry into 12 squares (or adjust to the size and quantity of your mushrooms). Wrap each mushroom so the seam is under the bottom of the mushroom cap. Lay them seam-side down on prepared baking sheet.
Brush with beaten egg. Bake 30 minutes or until golden brown.
Food Prep and Styling by Chef Suzie Gornish and Chaya Surie Goldberger
Photography by Z By Zeelum
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Can this be frozen ahead of time?
Yes