Nyt Cooking Mushroom Wellington
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A rich mushroom lentil and nut wellington in golden crisp puff pastry.
Nyt cooking mushroom wellington. Add the mushrooms stir well and raise the heat to medium. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles then wrapped in puff pastry and baked. Preheat the oven to 425 F.
I wouldnt bother hand chopping the mushroom stems - you get plenty texture from the walnuts. Cook stirring occasionally until the mushrooms have cooked down to a thick almost black mixture about 15 minutes. Get alexaweibel s stunning recipe at the link in bio.
Roll out the puff pastry on a sheet of baking parchment until its about 30cm x 40cm then spread the mushroom mixture all over it. Preheat the oven to gas mark 5190c. Place beef in a small baking dish and spread with 2 tablespoons softened butter.
Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan about 4 minutes longer. Heat the butter and oil in a 10-inch skillet over low heat. This easy classic beef wellington recipe is simply the best.
Designed Developed by Dining and Cooking. Add the mushrooms and remaining salt. Bake for 10 to 15 minutes or until browned.
Turn the heat down to medium and melt the remaining butter in the skillet. Take it from one New York Times Cooking reader. Score the top of the Wellington diagonally with a sharp knife.
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