Print

Easy Carrot Wellington With Pureed Mushroom Pâté

Easy Carrot Wellington With Pureed Mushroom Pâté
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Looking to impress at your next dinner gathering? This Easy Carrot Wellington With Pureed Mushroom Pâté is a stunning centerpiece that combines the earthy sweetness of roasted carrots with a rich, flavorful mushroom pâté, all wrapped in golden, flaky puff pastry. Perfect for busy weeknights or special occasions, this dish is as simple to prepare as it is delightful to eat. Vegetarian-friendly and packed with flavor, it’s sure to please everyone at the table. Serve it with your favorite side dishes for a complete meal that looks as good as it tastes.

Ingredients

Scale
  • 1 lb carrots
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 2 medium shallots
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1 lb sliced mushrooms
  • ½ cup breadcrumbs
  • ½ tsp salt
  • 2 sheets puff pastry
  • ½ cup crumbled dairy-free feta cheese

Instructions

  1. Preheat the oven to 425°F (218°C). Peel and trim the carrots, coat them in olive oil, salt, and pepper, then roast for about 20 minutes until fork-tender. Reduce oven to 400°F (204°C).
  2. In a pan, heat olive oil and sauté minced garlic and diced shallots with herbs until soft. Add sliced mushrooms and cook until they release moisture.
  3. Cool the mixture slightly, then blend in a food processor with breadcrumbs and salt until smooth.
  4. Roll out puff pastry sheets; overlap them slightly to form one large rectangle. Spread mushroom pâté on the dough, place roasted carrots on top, and sprinkle with feta.
  5. Roll the pastry over the filling to create a log shape, sealing ends tightly. Brush with beaten egg and score the top lightly.
  6. Bake for 30-40 minutes until golden brown and crispy.

Nutrition

Find it online: https://www.fullrecipeshub.com/easy-carrot-wellington-with-pureed-mushroom-pate/