Mushroom Wellington with Roasted Asparagus and Garlic Mashed Potatoes
G
Grant Ebert
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Tonight, we're crafting elegant Mushroom Wellingtons! First, boil potatoes and roast asparagus at 400°F. While they cook, sauté a rich mushroom filling, then let it cool. Assemble your Wellingtons with puff pastry and bake until golden, around 20 minutes. The mashed potatoes can be made ahead. Total cook time is about an hour. Enjoy!
Meat, Eggs, & Dairy
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Fresh Produce & Herbs
- 1 1/2 pounds asparagus
- 2 pounds Yukon gold potato
- 1 large yellow onion
- 1 1/2 pounds mixed mushrooms
- 1/4 cup fresh parsley
- 1 whole lemon
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 package puff pastry
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon sugar
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