You are here: Home » Recipes » Robin’s Hamburger Wellington Robin’s Hamburger Wellington Recipe by Junkerette Yield 2 servings PrintEmail Ingredients 1/2 cup Crimini Mushrooms1 tablespoon Butter2 teaspoons Flour1/4 teaspoon Black Pepper1/2 cup Half & Half Cream1 teaspoon Parsley Flakes1 medium Egg1/4 cup Chopped Onion1/2 cup Bread Crumbs1/2 teaspoon Horseradish1/4 teaspoon Salt1/2 pound Ground Hamburger1 package Crescent Rolls (4 oz)1 Eggwash Instructions In a saucepan, sauté mushrooms in butter until softened. Stir in flour and 1/8 t pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and set aside. In a bowl, combine the egg, onion, 2 T mushroom sauce, bread crumbs, horseradish, salt and 1/8 t pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations – I just squish together and roll slightly with rolling pin. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Place on cookie sheet or in 8 x 8 pan seam side down. Brush with egg wash. Bake @ 350⁰ for 24-28 minutes or until meat thermometer reads 160⁰. I bake my husband’s to 175⁰. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.