Mushroom Wellington

This Mushroom Wellington is one golden, diagonally scored puff-pastry loaf filled with finely chopped mushrooms, thyme, and toasted walnuts. A little breadcrumb helps the filling hold together in thick slices. For a crisp shell, cook the mushrooms until no liquid pools in the skillet, then cool the filling completely before wrapping it in cold pastry.

Makes one 9- to 10-inch loaf; serves 6. Allow about 2 hours, including cooling, chilling, and resting.

Ingredients for Mushroom Wellington

• 1 1/2 pounds cremini mushrooms, finely chopped (680g)
• 1 medium yellow onion, finely diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves
• 1 tablespoon soy sauce
• 1/2 cup toasted walnuts, finely chopped (about 55g)
• 1/3 cup plain dry breadcrumbs (about 35g)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 sheet puff pastry, about 8 to 9 ounces (245g), thawed but cold
• 1 large egg, beaten with 1 tablespoon water

Keep the mushrooms in small, distinct pieces rather than a paste. If using a food processor, pulse briefly in batches.

How to Make Mushroom Wellington

1. Prepare the ingredients: Chop the mushrooms, onion, garlic, and toasted walnuts. Keep the puff pastry refrigerated while you make and cool the filling.
2. Cook the filling: Heat the olive oil in a 12-inch skillet over medium heat. Cook the onion until softened. Increase the heat to medium-high and add the mushrooms, letting each addition reduce before adding more if the skillet is crowded. Stir as the mushrooms release liquid and cook down, adjusting the heat to medium if needed. Stir in the garlic, thyme, soy sauce, salt, and pepper. Continue cooking until the mushrooms are reduced and browned in spots, about 20 to 25 minutes total. When you drag a spatula across the skillet, no liquid should pool in the cleared space. Taste and adjust the salt, accounting for the soy sauce.
3. Bind and cool: Remove the skillet from the heat and stir in the walnuts and breadcrumbs. Spread the filling on a wide plate or shallow tray and cool completely, about 25 to 30 minutes. It should feel room-temperature throughout and hold together when pressed, without wet patches. Preheat the oven to 400°F (205°C) with a rack in the lower-middle position while the filling cools.
4. Wrap the loaf: Line a rimmed baking sheet with parchment. If needed, roll the cold pastry to roughly 12 by 13 inches—just large enough to enclose the filling without stretching it thin. Pack the filling into a compact, 9- to 10-inch log along the center. Fold the pastry around it, brush the joining edges with egg wash, and seal the long seam and ends. Place the loaf seam-side down on the baking sheet.
5. Score, vent, and chill: Brush the top with egg wash. Make shallow diagonal scores across the top without cutting through the pastry, then cut a few short slits through the shell to release steam. Refrigerate the assembled loaf for 15 minutes.
6. Bake: Bake uncovered for about 35 to 45 minutes. Start checking the color at 30 minutes. The top and sides should be puffed and deeply golden; carefully lift an edge with a spatula to check that the underside is browned and firm, not pale and soft. If the top darkens before the bottom is done, tent it loosely with foil and continue baking.
7. Rest and slice: Let the Wellington rest for 10 minutes so the filling holds together. Cut thick slices with a serrated knife, using gentle strokes to preserve the pastry layers.

How to Keep the Pastry Crisp

A crowded skillet traps steam instead of letting the mushrooms brown. Use a wide pan, add the mushrooms gradually if needed, and keep cooking until the skillet is nearly dry. Even a warm filling can release steam inside the pastry, so let it cool all the way through before assembly.

The diagonal scores mark the top but should not cut through the shell. Separate, deeper slits provide the steam vents. After baking, check the underside as well as the top: golden pastry on top can still have a soft bottom.

Serving and Variations

Serve thick slices with mashed potatoes and roasted Brussels sprouts or green beans. Offer mushroom or vegetable gravy on the side rather than pouring it over the pastry. A few fresh thyme sprigs can go beside the sliced loaf.

For another vegetable-centered main, try stuffed butternut squash with mushrooms and spinach.

• Nut-free filling: Replace the walnuts with an equal volume of toasted sunflower seeds. Check the pastry and breadcrumb labels for other relevant allergens.
• Vegan version: Use labeled vegan puff pastry and a plant-based pastry wash instead of the egg wash. Check the breadcrumbs, too; the pastry may brown differently.

Make-Ahead, Storage, and Reheating

For advance preparation, cool the cooked filling completely and refrigerate it separately until assembly. An assembled, unbaked Wellington can be kept covered in the refrigerator for up to 2 days; keep the pastry cold and dry.

Refrigerate baked leftovers in a covered container for up to 3 days. Reheat slices in a 350°F (175°C) oven for about 15 to 20 minutes, until heated through and the pastry is crisp.

To freeze an assembled, unbaked loaf, wrap it tightly and freeze for up to 1 month. Bake from frozen, allowing roughly 15 to 20 minutes beyond the usual baking range. Use a browned, firm underside—not the clock alone—as the final doneness cue.

Nutrition

Approximate nutrition per thick slice, based on 6 servings: 350 calories, 10g protein, 23g fat, and 29g carbohydrates. Per 100g of finished Wellington: approximately 235 calories, 7g protein, 15g fat, and 19g carbohydrates. Values are estimates; puff-pastry brands, moisture loss, and slice size will affect the results.

Stuffed Butternut Squash

Roasted butternut squash halves make sturdy, skin-on boats for browned mushrooms, spinach, and patches of melted cheese. Leave a broad border of orange squash around the filling so each serving holds together and tastes like squash, not just stuffing.

Roast the halves until the thick necks are fork-tender while you cook the filling in a skillet. A shallow channel pressed into the tender neck makes room for the mushrooms without hollowing out the squash. Serve one half as a vegetarian main or a substantial side.

Ingredients for Stuffed Butternut Squash

• 2 medium butternut squash, about 1½–2 pounds each
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper, divided
• 12 ounces sliced cremini mushrooms (340g)
• 1 small yellow onion, finely diced (about 110g)
• 2 garlic cloves, minced
• 5 ounces baby spinach (about 140g)
• 1 teaspoon fresh thyme leaves
• ¾ cup shredded low-moisture mozzarella (about 85g)
• ¼ cup finely grated Parmesan (about 25g)
• 2 tablespoons chopped fresh flat-leaf parsley

Yield: 4 servings, one squash half each. Time: About 20 minutes prep and 45–65 minutes cooking, or 65–85 minutes total. Make the filling while the squash roasts.

How to Make Stuffed Butternut Squash

1. Prepare the squash: Preheat the oven to 400°F (205°C) with a rack near the center. Trim a small amount from each end of each squash. Steady the squash on a sturdy cutting board and carefully cut them in half lengthwise with a sharp chef’s knife. Scoop out the seeds, leaving the skin on. Rub the cut surfaces with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Roast until tender: Place the halves cut-side down, with space between them, on a large rimmed baking sheet. Roast uncovered, starting to check after 35 minutes. Expect about 40–55 minutes, but continue until a fork easily pierces the thick flesh at the neck. Browning alone does not mean the squash is ready to stuff.
3. Brown the mushrooms: While the squash roasts, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and cook for about 8–10 minutes, stirring occasionally and allowing the slices time to brown. Cook until their released liquid has evaporated and none pools in the skillet.
4. Finish the filling: Reduce the heat to medium. Add the onion and cook until softened, then stir in the garlic and thyme. Add the spinach in batches and cook until wilted. Continue cooking uncovered if liquid collects in the skillet. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust the salt if needed.
5. Shape and fill: Let the roasted squash stand for a few minutes, then carefully turn the halves cut-side up. Gently press down the tender flesh along each narrow neck with a spoon to form a shallow channel. Scoop out only a little flesh if necessary, keeping the halves intact. Divide the filling among them, leaving a broad orange border visible.
6. Melt the cheese: Scatter the mozzarella and Parmesan in loose patches over the filling, leaving some mushrooms and greens visible. Return the sheet to the 400°F oven for about 5–8 minutes. Start checking after 5 minutes; the filling should be hot and the cheese melted and lightly golden in places. Sprinkle with parsley before serving.

Check the Thick Neck Before Stuffing

The flesh around the seed cavity can soften before the thick neck does. Test the neck with a fork: it should slide in easily. Larger or thicker halves may need more than 55 minutes. Finish roasting them before adding the filling, since the short cheese-melting bake will not cook a firm neck through.

Keep the Filling in the Squash

The bulbous end has a natural cavity, but the neck has little room for filling. Pressing its cooked flesh into a shallow channel gives the mushrooms a place to sit without turning the squash into a thin shell. Keep the filling below the edges so it does not slip off.

Keep the Mushroom Filling from Getting Watery

Use a roomy skillet so mushroom moisture can evaporate and the slices can brown rather than steam. Add the spinach only after the mushroom liquid has cooked off, then cook away any moisture the greens release before stuffing the squash. Chopped kale can replace the spinach, but cook it until tender and dry.

Serving, Make-Ahead, and Storage

Serve one half with a simple salad for a vegetarian dinner. For a holiday meal, serve smaller portions alongside prime rib roast.

To make the dish ahead, roast the squash and prepare the filling separately up to one day in advance. Refrigerate both, then assemble and heat until hot throughout and the cheese melts. Cold components may need longer than the brief final bake for freshly cooked squash.

Refrigerate cooled leftovers covered or in an airtight container for up to 3 days. Reheat in the oven until hot throughout; the time depends on the size and temperature of the portions.

Nutrition

Approximate nutrition per serving (one stuffed squash half): 340 calories, 15g protein, 14g fat, and 46g carbohydrates. Approximate values per 100g of finished dish: 75 calories, 3g protein, 3g fat, and 10g carbohydrates. Values vary with squash size, edible yield, and cheese brands.

Prime Rib Roast

This bone-in prime rib gets its dark, garlic-herb crust from a hot start in the oven, then finishes at a lower temperature for a rosy center. The roast’s thickness and the oven can change the cooking time, so a thermometer matters more than the clock. After resting, cut one thick slice with its rib attached to reveal the pink center, then carve the remaining beef into smaller portions.

Serves: 6–8. Prep: 20 minutes, plus an optional 45-minute wait before roasting. Roast: Approximately 1 hour 45 minutes to 2 hours 30 minutes. Rest: 25–30 minutes.

Ingredients for Prime Rib Roast

• 1 bone-in standing rib roast, 2–3 ribs, about 5 lb (2.3 kg)
• 4 tablespoons unsalted butter, softened (55g)
• 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons Morton kosher salt
• 2 teaspoons coarsely ground black pepper
• 4 garlic cloves, finely minced
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary leaves

How to Roast Prime Rib

1. Prepare the roast: Pat the beef dry and keep the ribs attached. If convenient, leave it out for up to 45 minutes while you prepare the oven; do not leave it at room temperature for more than 2 hours total. Fully preheat a conventional oven to 450°F (230°C).
2. Season and position: Mix the butter, salt, pepper, garlic, thyme, and rosemary. Rub over the exposed beef and fat. Place the roast fat side up, bones down, on a rack in a sturdy roasting pan. If using an oven-safe probe, set its tip in the thickest meat, away from bone and large fat pockets.
3. Brown the exterior: Roast uncovered at 450°F for 20 minutes. Without removing the roast, reduce the oven to 250°F (120°C).
4. Finish by temperature: Continue roasting until the center reaches 122–125°F (about 50°C) for the selected medium-rare finish. Begin checking about 75 minutes into this lower-temperature stage, or earlier if the roast is unusually thin. The exterior should be dark brown and herb-flecked. If drippings begin to scorch, carefully add about 1/2 cup hot water to the pan bottom, not over the beef; hot drippings may splash. Total oven time is approximately 1 hour 45 minutes to 2 hours 30 minutes, but use the thermometer to decide when to remove the roast.
5. Rest: Transfer the roast to a large cutting board and tent loosely with foil for 25–30 minutes. Check its temperature during the rest; it may rise toward 130–135°F (about 55°C), but the amount of carryover varies. Rest before carving so less juice spills onto the board.
6. Carve: Cut one thick slice alongside a rib, leaving the bone attached to the slice. Set it in front of the roast so the rosy cut face and rib bones remain visible. Carve the remaining beef into smaller serving portions.

Where to Put the Thermometer

Insert the probe into the center of the thickest meat without touching the ribs along one side or sitting in a large fat seam. If a reading seems out of line with earlier checks, test a second spot in the center. A thinner roast may reach the target sooner; a boneless roast also needs earlier checks and will not make the same bone-in presentation slice.

Pull Temperature, Resting, and Food Safety

The 122–125°F target is the temperature when the roast leaves the oven, not after it rests. The planned medium-rare result is approximately 130–135°F after resting, though that rise is not guaranteed. This medium-rare target is below the USDA minimum for beef roasts: 145°F (65°C) followed by a 3-minute rest. Cook to that minimum if you need to follow it.

Serving and Storing Prime Rib

Serve with mashed potatoes or potatoes au gratin and a green vegetable. Offer pan juices separately so they do not cover the crust or cut face. The thick bone-in slice is a presentation piece, not necessarily one individual serving.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Keeping the remaining beef in a larger piece lets you slice portions as needed. Warm thin slices gently only until heated to your desired level; aggressive reheating will cook the pink interior further.

For a beef centerpiece made from a different cut, try roasted beef tenderloin with garlic herb butter.

Nutrition

Approximate per serving: Based on 7 portions of cooked, edible beef, 550 calories, 35g protein, 45g fat, and 1g carbohydrates. Approximate per 100g: 315 calories, 20g protein, 26g fat, and less than 1g carbohydrates. Values vary substantially with fat, bone weight, trimming, and portion size.

Beef Tenderloin with Garlic Herb Butter

Beef tenderloin is a whole roast that cooks quickly enough to need close attention near the end. Searing it before adding the garlic herb butter builds browned edges without exposing the garlic and herbs to the hottest part of the cook. A thermometer, rather than a fixed roasting time, helps you keep the center pink.

After resting, carve the tenderloin into thick slices and overlap them in a shallow serving pan. A little buttery pan juice adds a sheen while leaving the browned crust and cut faces visible.

Ingredients for Beef Tenderloin with Garlic Herb Butter

• 1 trimmed beef tenderloin roast, about 2 1/2 pounds (about 1,150g)
• 1 1/2 teaspoons kosher salt, adjusted for the brand and your taste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, softened (about 55g)
• 3 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley, plus a little more for serving
• Optional: 2 to 3 small fresh rosemary sprigs, for serving

Yield: 6 to 8 servings. Time: About 20 minutes prep, 35 to 45 minutes cooking, and 10 to 15 minutes resting; about 65 to 80 minutes total.

How to Make Beef Tenderloin with Garlic Herb Butter

1. Prepare the beef: Preheat the oven to 425°F (220°C). Pat the tenderloin dry and remove any remaining silver skin. If one end is noticeably thin, tuck it under and tie the roast with kitchen twine for a more even shape. Season all over with the salt, pepper, and onion powder.
2. Mix the butter: Stir together the softened butter, garlic, rosemary, thyme, and 1 tablespoon parsley. The butter should be spreadable, not melted. Reserve the extra parsley for serving.
3. Sear: Heat the olive oil in an approximately 12-inch oven-safe skillet over medium-high heat. Add the beef and sear for about 2 to 3 minutes per exposed side, turning to brown it all around, about 8 to 12 minutes total. Let each side brown before turning.
4. Butter and roast: Remove the skillet from the burner and spread the garlic herb butter over the browned beef. Roast uncovered, without adding liquid, for an estimated 25 to 35 minutes. Begin checking the thickest center with an instant-read thermometer after 18 to 20 minutes, or sooner for a thin roast.
5. Rest: For a medium-rare finish, remove the roast when its center reads around 125–130°F (50–55°C). Transfer it to a cutting board and rest loosely tented with foil for 10 to 15 minutes before carving. The temperature may rise toward about 130–135°F (about 55°C) during the rest, but the amount of carryover varies.
6. Slice and serve: Remove any twine. Cut the tenderloin into 3/4- to 1-inch-thick slices and overlap them in a shallow serving pan with the cut faces visible. Spoon a little warm buttery pan juice over the slices, then finish with extra parsley and, if desired, the rosemary sprigs.

How to Check Tenderloin Doneness

Insert the thermometer into the thickest part of the roast, aiming for the center without touching the skillet. The tapered end may cook faster, and roasting time depends on the beef’s thickness and shape. Check the temperature again during the rest if precise doneness matters; do not assume it will rise by a fixed amount.

The pull temperature in the method is for a pink-centered, medium-rare result. USDA guidance for beef roasts is 145°F (65°C) followed by a rest of at least 3 minutes.

How to Get a Browned, Evenly Cooked Roast

A dry surface browns more readily than a wet one. Tucking and tying a pronounced thin end helps it cook more evenly with the thicker center. Use a skillet that holds the roast without crowding and has a handle rated for a 425°F oven.

Keep the garlic herb butter out of the initial sear. Adding it after the beef has browned lets the crust develop first and helps prevent the garlic and herbs from turning too dark against the hot pan.

Serving and Leftovers

Serve the sliced tenderloin with mashed potatoes and green beans, roasted carrots, or a crisp salad. For another herb-butter centerpiece, try garlic herb butter turkey breast.

Cool leftovers and refrigerate in an airtight container for up to 3 days. Serve the slices cold, or warm them gently in a skillet with a little butter or broth to limit drying.

Nutrition

Approximate nutrition per serving, based on 8 servings: 320 calories, 30g protein, 22g fat, and 1g carbohydrates. Approximate values per 100g of cooked beef with butter: 270 calories, 25g protein, 18g fat, and less than 1g carbohydrates. Values vary with trimming, cooking loss, and the amount of pan juice served.

Maple Dijon Pork Loin

Boneless pork loin roasts uncovered until browned, then gets a maple-Dijon glaze during the latter part of cooking. After a short rest, cut it into thick slices and spoon warm glaze over the cut faces for a glossy, sweet-tangy finish.

This method is designed for a 2 1/2-pound loin roast, not pork tenderloin. Roast thickness and starting temperature affect the timing, so use a thermometer to decide when the pork is done.

Ingredients for Maple Dijon Pork Loin

• 1 boneless pork loin roast, about 2 1/2 pounds (1,150g)
• 1 teaspoon kosher salt, adjusted for your salt brand
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary
• 1/3 cup pure maple syrup (105g)
• 3 tablespoons Dijon mustard (45g)
• 1 tablespoon apple cider vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1 tablespoon chopped fresh parsley

Yield: 6 to 8 servings. Time: About 15 minutes prep, 55 to 75 minutes roasting, and a 10- to 15-minute rest.

How to Roast Maple Dijon Pork Loin

1. Preheat and season: Heat the oven to 350°F (175°C). Pat the pork dry and place it in a shallow roasting pan or rimmed baking pan with room around it. Season all over with the salt, pepper, and rosemary. Do not add water to the pan or cover the roast.
2. Mix and divide the glaze: Whisk together the maple syrup, Dijon, vinegar, and soy sauce. Pour about half into a separate clean container for the finishing sauce. Use the other half for brushing the pork, and never return a brush or utensil used on the pork to the reserved sauce.
3. Roast, then glaze: Roast uncovered for about 30 minutes. Brush the top and sides with the portion designated for the roast, then return it to the oven. Keep the reserved finishing sauce out of the roasting pan.
4. Check the center: Begin checking the thickest center with an instant-read thermometer at about 45 minutes of total roasting time. Remove the pork when it reaches 145°F (65°C). A 2 1/2-pound roast may take about 55 to 75 minutes total; a particularly thick roast can take longer. The outside should be browned and the glaze shiny, not blackened.
5. Rest and finish the sauce: Transfer the pork to a cutting board and rest for 10 to 15 minutes. Meanwhile, gently simmer the untouched reserved glaze in a small saucepan over low to medium-low heat for 2 to 3 minutes, stirring, until it lightly coats a spoon but still flows easily. Do not mix scorched pan residue into the sauce.
6. Slice and serve: Cut across the grain into slices about 3/4 inch thick. Loosely overlap them on a platter, spoon the warm glaze over the exposed cut faces, and scatter the parsley lightly over the top.

Pork Loin vs. Pork Tenderloin

Choose a boneless pork loin roast around 2 1/2 pounds. Pork tenderloin is much thinner, so this roasting window does not apply to it. Even among loin roasts, thickness affects how quickly the center cooks. Check the temperature rather than judging doneness by the pork’s color.

Keeping the Maple Glaze Spoonable

Brushing the roast after its first 30 minutes limits how long the maple syrup spends in the oven. The separately reserved glaze gives the sliced pork a glossy sauce without relying on darkened pan drippings. If the simmered sauce becomes too thick, stir in a teaspoon or two of water and warm it briefly over low heat.

Serving and Storing Leftovers

Serve the glazed slices with mashed potatoes or roasted root vegetables and a green salad or simply cooked vegetables. For another maple-glazed main, try Maple Glazed Ham.

Refrigerate leftover pork promptly in an airtight container for up to 3 to 4 days, with extra sauce alongside it or in a separate container. Rewarm slices gently, covered with a little sauce or water to limit drying, and heat them thoroughly.

Leftover slices can also be wrapped airtight with a little sauce and frozen. Thaw them in the refrigerator before reheating; quality is best if they are not frozen for an extended period.

Nutrition

Approximate nutrition per serving, based on 8 servings: 240 calories, 30g protein, 8g fat, and 9g carbohydrates. Approximate values per 100g of finished pork with glaze: 190 calories, 24g protein, 6g fat, and 7g carbohydrates. Values vary with the roast’s fat content, cooking loss, and how much glaze is served.