Healthy Holiday Recipes: Mushroom Wellington with Creamy Carrot Sauce

The holidays typically mean an abundance of (yummy) food, but if you're trying to follow your diet and health goals but still be in the holiday spirit, here is one healthy holiday recipe just for you: Mushroom Wellington with Creamy Carrot Sauce.




• 4 large Portobello mushrooms

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 shallot, thinly sliced

• Kosher salt and freshly ground black pepper

• 8 ounces shiitake mushrooms, stems removed and caps thinly sliced

• 2 teaspoons fresh thyme leaves (from 2 large sprigs)

• 1/2 cup dry white wine

• 2 tablespoons plain breadcrumbs

• 1 sheet frozen puff pastry (from a tk-ounce package), thawed

• All-purpose flour, for dusting

• 2 teaspoons Dijon mustard

• 1 large egg, beaten

• Large-flake sea salt

Carrot Sauce:

• 3 medium carrots, cut into 1-inch pieces

• 2 cloves garlic, smashed

• 1 bay leaf

• Kosher salt

• 1 ounce cream cheese

• 1 teaspoon red wine vinegar




For the Wellington: Remove the stems and gills of the Portobello mushrooms, and discard. Cut each mushroom cap in half, then cut the halves into 1/4-inch-thick slices.


Heat the oil and butter in a large skillet over medium heat. Add the shallots, and cook, stirring frequently, until soft, 2 to 3 minutes. 


Fold the bottom half of the pastry over the filling, then roll it up so the bundle sits seam-side down. If any filling falls out while rolling, just push it back inside. Pinch together the open ends to seal, and crimp with a fork. The log should be about 12 inches long.


Transfer the Wellington, on the parchment, to a baking sheet. Brush generously all over with the egg. Cut decorative slits down the length of the Wellington. Sprinkle with sea salt and pepper. Bake until golden brown and bubbly, 40 to 45 minutes. Let rest for a few minutes.


For the carrot sauce: While the Wellington is baking, combine 2 cups water, carrots, garlic, bay leaf and 1/2 teaspoon salt in a small saucepan. Bring to a high simmer, and cook until the carrots are very tender, 10 to 12 minutes. Remove the bay leaf, and transfer all the liquid and solids to a blender. Blend until completely smooth.



Add the cream cheese, vinegar and 1/2 teaspoon kosher salt and blend until smooth again. (The sauce can be made, cooled and refrigerated up to 1 day ahead; reheat before serving.) Transfer the sauce to a serving vessel.


Arrange the Wellington on a platter. Slice the Wellington into 6 even pieces, and serve with the carrot sauce.