Golden puff pastry surrounds a savory mix of miso-glazed mushrooms, caramelized onions, spinach and crunchy California walnuts. Elegant, hearty and full of deep umami flavor in every bite.
2 cups, California walnuts
3 Tbsp Miso paste
3 Tbsp mirin
4 Tbsp olive oil, divided
3 large onions, peeled and thinly sliced
10 oz baby spinach
3 large portobello mushrooms, cleaned and stems fully trimmed
2 Tbsp butter
2 garlic cloves, minced
2 tsp onion powder, divided
1 tsp garlic powder
2 Tbsp fresh thyme, chopped
1 tsp salt
1 tsp honey
1 Tbsp Dijon mustard
1 sheet of puff pastry, thawed
1 egg, beaten
Place walnuts into a food processor and pulse until finely chopped and texture is similar to breadcrumbs.
Measure 1 ½ cups of ground walnuts for use in the filling.
In a small bowl, whisk together miso paste and mirin to form a smooth paste. Set it aside.
In a large frying pan, heat 2 Tbsp olive oil over medium-low heat. Add onions and sauté for 15 – 20 minutes, stirring every 5 minutes. Cook onions until tender, golden, and caramelized.
Add miso and mirin mixture to the pan and simmer for 5 minutes. The mixture will begin to bubble and become syrupy. Remove onions from the pan and place on a paper towel-lined baking tray to cool and absorb excess oil.
To the same pan, which will have some remaining oil from the onions, add spinach and cook on medium-low heat until fully wilted. Remove spinach from the pan and place on the same paper towel-lined baking tray as the onions to cool and absorb excess liquid.
Add 1 Tbsp olive oil to the same pan and cook portobello mushrooms on medium heat, top side down for 5 minutes. Flip the mushrooms over and cook for another 5 minutes until the mushrooms are tender. Place cooked mushrooms on the same baking tray as the onions and spinach to cool.
In a sauté pan, heat butter over low heat until fully melted. Add 1 Tbsp of olive oil to the melted butter and then add garlic and cook for 30 seconds. Add ground walnuts, thyme, 1 tsp onion powder, garlic powder, salt, and honey, and stir until fully combined. Cook until slightly golden, 1-2 minutes. Let the walnut mixture come to room temperature.
Preheat the oven to 400°F.
Unfold the thawed puff pastry on a lightly floured surface and roll out to about 14 x 12 inches. Transfer the puff pastry to a parchment-lined baking tray.
To assemble the wellington, spread half of the onions in a 4×10-inch strip in the center of the puff pastry, leaving a 1 ½ inch border at the ends. Layer half of the spinach on the onions, followed by the walnut mixture. Lay the portobello mushrooms on top of the walnut mixture and brush with Dijon mustard.
Repeat layering with the remaining spinach, mixed with 1 tsp of onion powder and onions.
Fold the left side of the empty puff pastry over the filling, followed by the right side. Press both sides together with your fingers to completely seal the edges. Use water to help seal the edges if necessary.
Fold in the top and bottom edges to seal. Once the edges are all folded, form pastry to resemble a log shape.
Roll the pastry over so the seam side is down.
Using a sharp knife, make a light crisscross design on top of the log to allow steam to release while baking.
Beat egg and 1 Tbsp water in a small bowl. Brush the pastry with egg wash and sprinkle with black sesame seeds.
Bake for 30-35 minutes or until the pastry is golden on top. Let cool slightly on baking sheet, about 5 minutes.
To serve, cut it crosswise into 5 even pieces.
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