We begin making the Mushroom and beet wellington With Red Vinaigrette Sauce Recipe by first making the puff pastry dough and keeping it ready. So in order to make the puff pastry check out the Croissant Recipe.

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.

Let it simmer till the beet is cooked and when you pierce through a fork it should easily go in. Make sure you keep adding enough water so that it does not dry out. Once done remove the beet and keep the sauce aside to eat it along with the wellington.

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. In the meantime preheat the oven to 180 degree Celsius.

Finally add the bell peppers and season it with salt, pepper and thyme. Add a tablespoon of cream and mix well. Allow it to cool down before you stuff it inside.

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. Fold over the side and seal the edges and any opening from the side.

Turnover and place it on the baked tray spread with parchment paper. You can also use extra bits for decoration on top. Refrigerate the entire wellington in fridge before baking for about 15 minutes.

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.

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