Christmas Day breakfast has always been a tradition in my family.
One of the holiday traditions that I hold near and dear to my heart is Christmas morning breakfast.
It’s a test of the ultimate self control, while we open gifts in the morning with our tummy’s grumbling no one is allowed to be hangry as we enjoy opening all the gifts silently waiting to go eat breakfast!
Thru the years the normal fare of eggs, bacon, sausage and hash browns has changed to pigs in a blanket, Very Best Ham and Spinach Quiche, fresh fruit and mushroom wellington.
Each person brings one of the items to share, thank goodness gone are the days of only one person in the kitchen cooking.
I like to bring the mushroom wellington as this is one of my most favorite potluck dishes to enjoy for a hearty brunch, this is a easy recipe that is full of flavor and offers a nice meatless option with the earthly mushrooms and fragrant roasted pecans.
This recipe is so easy. you can make this recipe in stages, making the filling a day ahead, refrigerate the filling. Roll out the philo dough and spread on the filling prior to baking and serving. The mushroom mixture will keep 24hrs in the refrigerator.
You can also bake this ahead and reheat, simply warm it in the oven on low before serving
Each recipe makes two 12-14 inch rolls.
Cook the Mushroom Wellington until a nice deep golden brown.
Dig in and Enjoy!!
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Ingredients
Instructions
- Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)
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Preheat oven to 400F To make the filling: Heat oil in an extra-large skillet. over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary saute, stirring often, until mushrooms turn soft . Turn heat down to medium, and continue sautéing mushrooms until all the liquid has evaporated. Once the mushrooms are almost dry in the pan, add balsamic vinegar sauté on medium heat until all the liquid has cooked off. This is important. you do not want a watery filling ( it will turn into a mess!). Add the toasted chopped pecans, pepper. At this point, you could fold in some cheese if you like.
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Let the filling cool 15-20 minutes Fill 2 Puff Pastries: Unroll the puff pastry carefully onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable). Place half the filling in a mound along the center roll the pastry up, and over, seam side down. Fill and roll the second sheet.
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Brush with the egg or eggless wash. Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just simple diagonal slits.
- Bake: Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let’s not have any pale pastries!!! Nice and golden!
- Cool for 5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It’s OK to serve at room temp, but warm is best.
Notes
Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)
When working with puff pastry, it helps to get it’s temperature just right. If it is too cold, it will be stiff and difficult to unroll. If too warm, it will lose its structure making it difficult to roll up neatly. Do this: Thaw it overnight in the fridge. Pull it out of the box ( but leave it in the plastic) and set it on the counter 15 minutes before rolling while your filling is cooling. Unroll one at a time. If it feels stiff, just let it continue sitting on the counter until it relaxes a bit. This will prevent any tearing
If you want to add cheese, you may use grated goat cheese, cream cheese, or even crumbled feta
For the egg wash mix your whipped egg with some water blend well.
