Mushroom and beet wellington With Red Vinaigrette Sauce Recipe

Step 1: We begin making the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe by first making the puff pastry dough and keeping it ready

Step 2: So in order to make the puff pastry check out the Croissant Recipe

Step 3: Next in order to stew the beets, take a small skillet, heat 1 cup water and the remaining ingredients into the pan and keep it in slow

Step 4: Let it simmer till the beet is cooked and when you pierce through a fork it should easily go in

Step 5: Make sure you keep adding enough water so that it does not dry out

Step 6: Once done remove the beet and keep the sauce aside to eat it along with the wellington

Step 7: Heat another pan, slowly add garlic, onions and saute for few minutes and then add the mushroom and saute again till all the water is evaporated from the pan

Step 8: In the meantime preheat the oven to 180 degree Celsius

Step 9: Finally add the bell peppers and season it with salt, pepper and thyme

Step 10: Add a tablespoon of cream and mix well

Step 11: Allow it to cool down before you stuff it inside

Step 12: Use a rectangular puff pastry dough, place the mushroom stuffing in the middle and then carefully place the beet slices on top and line it vertically

Step 13: Fold over the side and seal the edges and any opening from the side

Step 14: Turnover and place it on the baked tray spread with parchment paper

Step 15: You can also use extra bits for decoration on top

Step 16: Refrigerate the entire wellington in fridge before baking for about 15 minutes

Step 17: Take it out and give it an egg wash over the puff pastry and bake it for about 45 minutes in the oven at 200 degree Celsius

Step 18: Serve the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe for a nice Sunday meal