May 4, 2016 lyukum

Mushroom Pastries aka Wellington Butts

Mushroom Pastries

When serving beef wellington, the ends with just dough and mushrooms are sliced off. They are so delicious, I’ve never seen them left on a plate. Always gone! It feels like they deserve to be featured as an appetizer and have their own recipe.

Mushroom Pastries

Mushroom Pastries

Mushroom Pastries aka Wellington Butts
Mushroom Pastries
Print Recipe
Prep Time 1hour
Cook Time 30minutes
Passive Time 30minutes
Servings portions
Mushroom Pastries
Print Recipe
Prep Time 1hour
Cook Time 30minutes
Passive Time 30minutes
Servings portions
Ingredients
Units:
dough
duxelles
egg wash
Ingredients
Units:
dough
duxelles
egg wash
Instructions
to make the dough
  1. Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  2. Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay in room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, or longer (up to 3 days) until ready to assemble the roll.
to pre-cook mushrooms
  1. Clean mushrooms with dry paper towels and dice.
    Diced mushrooms
  2. Place a large skillet on high heat and add 1 tbsp of butter. When butter is melted, add mushrooms. Season and cook them on high heat, constantly stirring, until reduced in volume 4-5 times.
    Mushrooms
  3. Add cream, thyme, toasted shallots, cook for another minute stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.
to make the roll and bake it
  1. Preheat oven to 350F. Line baking pan with a silicone mat or greased parchment paper.
  2. On the dough, spread pre-cooked mushrooms 0.2" thick, leaving an uncovered border about 1" wide. Sprinkle with cheese.
    Making Mushroom Pastries
  3. Roll two ends towards the middle. (See Poppy Seed Roll illustrated instructions.) Secure the filling and carefully roll it upside down to the lined baking pan.
  4. Score the top making 1/2" intervals and cutting through to the layer of mushrooms. Make an egg wash and brush the top.
    Making Mushroom Pastries
  5. Bake for 25-30 minutes. Let it cool down to room temperature before slicing. Use serrated knife for slicing.
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Nutrition Facts
Mushroom Pastries aka Wellington Butts
Amount Per Serving
Calories 162 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 53mg 18%
Sodium 40mg 2%
Potassium 217mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 3%
Vitamin C 0.01%
Calcium 4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments (2)

  1. looks incredible (as always)
    I have tried these with a pre-made dough and they turned out great

    • lyukum

      apparently, this is one of traditional ways to shape poppy seed rolls in Western Ukraine. I discovered it only a couple of years ago. It became my favorite!

      Thank you for your feedbacks, Anna 🙂

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