Mushroom Wellington with Creamy Carrot Sauce — Meatless Monday

The roasted turkey, the glazed ham, the standing rib roast, the rack of lamb — there are many ways to make meat the star of your holiday spread, while the veggies often get relegated to the side-dish selection. But that doesn’t have to be the case. Enter this mushroom-instead-of-beef Wellington.

While traditional beef Wellingtons may feature a tenderloin in the center, Food Network Magazine’s Mushroom Wellington with Creamy Carrot Sauce swaps that out and replaces it with a combination of hearty, earthy portobellos and shiitakes. Scented with fresh thyme and a splash of white wine, this filling is full of flavor as well as meaty and substantial. Just like the classic version, this one too features a golden-brown, flaky puff pastry shell to hold the filling, which gives it the striking, holiday-worthy appearance you crave.

To round out the meal, opt for a simply dressed frisee salad, and pair the Wellington with a smooth carrot sauce, laced with cream cheese for subtle tang.

Get the Recipe: Mushroom Wellington with Creamy Carrot Sauce

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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