MUSHROOM WELLINGTON RECIPE BY TASTY
Here's what you need: cremini mushroom, olive oil, onion, vegetable broth, garlic, soy sauce, chopped fresh thyme, spinach, nonstick cooking spray, puff pastry, flour, medium potatoes, non-dairy milk, vegan gravy
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C).
- Add the mushrooms to a food processor and pulse until crumbly, 10-12 times. Be careful not to over-process.
- Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
- Add the garlic and sauté for 3 minutes more, or until fragrant.
- Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
- Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
- Add the spinach and sauté until wilted.
- Grease an 18 x 13-inch baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
- In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about ¾-inch thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
- Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
- In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Decorate with more pastry, if desired. Poke air vents in the side of the Wellington.
- Bake for 35-40 minutes. until golden brown and puffed.
- Let rest for 10 minutes before cutting into thick slices.
- Serve with vegan gravy.
- Enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 37 grams, Fat 25 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams
CHICKEN WELLINGTON WITH MUSHROOMS & SPINACH RECIPE - (2.3/5)
Provided by franny-2
Number Of Ingredients 12
Steps:
- 1 Bring spinach and water to boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside. 2 Return skillet to medium heat and add half of the oil. Cook shallots and garlic for 3 minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside. 3 Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbes de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink inside. Season with salt and pepper; set aside. 4 On a floured surface, roll out pastry to a 16 x 12-inch (40 x 30-cm) rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches (10 cm) on long sides and 2 inches (5 cm) on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly. 5 Preheat oven to 425°F (220°C). 6 Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing. Serves 8 Chicken Wellington with Mushrooms &Spinach Make Ahead Slide unbaked Wellington onto baking sheet and place in freezer for about 3 hours or until frozen. Wrap in parchment and overwrap in plastic wrap and foil; return to freezer and freeze for up to 2 weeks. Unwrap and place on parchment-paper-lined baking sheet. Let thaw in refrigerator Overnight
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken breast with seasoning salt and pepper on all sides.
- Heat butter and oil in a skillet.
- Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- Wrap pastry around the chicken breast, pressing edges to seal tightly.
- Place seam-side down on greased baking sheets.
- Brush the tops with egg wash.
- Bake for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
- Delicious!
CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE
This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. I've included a separate recipe for the mushroom sauce, which tops the chicken wellington. I really hope you enjoy this special recipe! *The prep time does not include 2 hours of refrigeration* Note: You can make the mushroom sauce earlier in the day and reheat while cooking dinner. It just cuts down on the amount of things you have to do at dinner time. ;)
Provided by LifeIsGood
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep Chicken:.
- In a mixing bowl, combine white wine, basil, oregano and mix well.
- Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
- Prepare the Mushroom Veloute Sauce:.
- In a saucepan, bring the chicken stock to a boil.
- In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
- In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
- Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
- Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
- Chicken Wellington:.
- Divide each Boursin into thirds (so you have 6 portions).
- Remove chicken breasts from the marinade, reserving.
- Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
- Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
- Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
- In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
- Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
- Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8
CHICKEN & MUSHROOM WELLINGTON
Make a celebration supper for two with this chicken and mushroom wellington. Cut into golden pastry to find a creamy, garlicky inside - perfection
Provided by Barney Desmazery
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
- Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.
Nutrition Facts : Calories 956 calories, Fat 58 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
CHICKEN WITH SPINACH AND MUSHROOMS
I felt creative one night and threw a little of this and that in a pan and came up with this really yummy recipe. Hope you enjoy it as much as we do! PLEASE let me know if you try this and what you think! 6 WW points plus
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
- Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
- Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
- Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
- Add fresh spinach and cook til wilted.
- Season with fresh pepper and salt.
- Plate veggie saute and place chicken on top.
- Garnish with fresh parmesan on top!
Nutrition Facts : Calories 275.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 74, Sodium 349.2, Carbohydrate 17.4, Fiber 7, Sugar 5.1, Protein 34.2
CHICKEN WELLINGTON
Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Provided by What's Cookin' Mom?
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
- Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
- Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g
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