mushroom wellington

A deliciously rich Mushroom Wellington with chestnuts, spinach, caramelized red onions ad crispy puff pastry. This is perfect for a festive dinner or as a showstopper for Christmas dinner. Packed with flavour and easy to make, your guests will love this!

Mushroom Wellington

red onion (150 grams) (peeled,

olive oil (divided)

tsp sea salt (divided)

tsp black pepper

tbsp balsamic vinegar

butter

mushrooms

garlic

tbsp fresh chopped tarragon

tbsp red wine (optional)

g chestnuts (approx 3/4 cup)

g baby spinach

breadcrumbs

puff pastry

Preheat the oven to 190C/ 374F.Line a baking tray with parchment paper.

Heat 1 tablespoon of olive oil in a frying pan. Add the onions with 1/4 teaspoon of sea salt and cook over medium heat until soft. At least 15 minutes. 20 - 25 minutes if you have more time.Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.Remove to a large mixing bowl and leave to cool.

Heat 1 tablespoon of butter in a large sauté pan. Add the mushrooms and cook until they are soft and they have released their juices. Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two.Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.Crumble the chestnuts into the pan and mix well. Remove this mixture to the mixing bowl with the red onions and leave to cool.

Heat 1/2 a tablespoon of olive oil in a pan, add the spinach and cook until wilted.Drain and squeeze as much liquid out of the spinach as you can. Transfer to a chopping board then roughly chop.Add the chopped spinach to the mixing bowl with the mushrooms.

Add 3 tablespoons of fine breadcrumbs along with 1/4 teaspoon of salt and 1/4 teaspoon of freshly cracked black pepper to the mixing bowl. Mix everything together well.

Roll out the puff pastry.Add the mushroom filling along the centre of the pastry and using clean hands shape into a sausage shape.Turn one side of the pastry over the mushroom mixture, brush the egg wash then turn the other side over. Use a fork to seal the pastry. Fold up the ends of the wellington and again use a fork to see them.Carefully turn the welling over so the seal is on the bottom. Using a very sharp knife score diamonds in your pastry. Start by scoring diagonal line in one direction along the whole wellington then repeat in the opposite direction.Brush the whole wellington in egg wash, remembering to do the sides too.Bake in the oven for 30 minutes or until the pastry is golden brown and the pastry is completely cooked.Remove from the oven and leave to cool slightly before transferring to a serving dish or board.

A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entree, or any time you need a dish that impresses

Vegan Mushroom Wellington recipe

portobello mushrooms (stalks trimmed and cleaned)

onions

olive oil

300 g baby spinach ((10 1/2 oz))

thyme (leaves picked)

tbs dijon mustard

salt and pepper (to taste)

tbs aquafaba (chickpea water)

almond milk

tsp neutral flavoured oil

maple syrup or brown rice syrup

Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch.&nbsp;

Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.

Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.&nbsp;

Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.

Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.

Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

https://embed.mediavine.com/videos/k7xl4rzndzhfzlvvikoh

Vegan Mushroom Wellington Recipe. Instructional video for the #1 recipe on Delicious Everyday.

Vegan Mushroom Wellington

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! <em>*Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!)</em>

Vegan Mushroom Wellington with Rosemary and Pecans

—-

olive oil (or butter)

mushrooms, sliced, stems OK (except Shiitake stems)

onion,

garlic cloves, rough chopped

rosemary

salt

sherry wine

balsamic vinegar

chopped, toasted pecans

pepper

truffle oil

“Egg” wash – use nut milk, cream oil egg

Make sure your puff pastry is thawed before you start.

MAKE THE FILLING

Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.

Let the filling cool

15-20 minutes (you could make the filling a day ahead and refrigerate).

Fill Pastry

When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash

Score the pastry

using a razor blade or sharp knife with your choice of design &#8211; cross-hatch, herringbone, leafy vine or just simple diagonal slits.

Bake

Place sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

Cool

for  5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It&#8217;s OK to serve at room temp, but warm is best.

Absolutely delicious and looked super fancy!  Tried with cheese and without cheese and both were amazing. Thank you!!!

I may be reading this wrong, but I am a little confused.  Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.

I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol

Loved the recipe.  Very easy to make and it's impressive to serve. I used cream cheese and it worked very well.

Great recipe, thank you. Very simple but tastes special. You're so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.

This recipe is simple &amp; delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.

I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious

https://content.jwplatform.com/videos/QrXuRpdT.mp4

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 

Mushroom Wellington Recipe 

Caramelized onions, vegan bacon, and a vegan protein wrapped up in a flaky puff pastry.

Vegan Wellington

portabella mushroom

liquid smoke (hickory flavored)

vegan broth (chicken-style or vegetable broth)

poultry seasoning

nutritional yeast ((optional))

soy sauce ((or tamari

tsp pepper

aquafaba ((aka liquid from a can of chickpea

Take your puff pastry out of the freezer and let it warm up for about 45 minutes.

While the pastry is warming, peel and slice 2 onions into long thin pieces and toss them into a frying pan with 2 tbsp of olive oil and a 1/4 tsp. salt.  Cook the onions uncovered on low, stirring occasionally for 30-40 minutes until they turn a light brown color and get sweet. (Add a sprinkle of water to the onions as they are cooking if they start to look dry.)

Make caramelized onions

Slice a large portabella mushroom into thin slices and fry in 1 tbsp of neutral-flavored oil.  sprinkle with salt and liquid smoke and cook for about 7-8 minutes on each side until thoroughly cooked.

Make mushroom &quot;bacon&quot;

Crumble drained, pressed, extra firm, or high protein tofu into a food processor and add vegan broth, poultry seasoning, nutritional yeast, soy sauce, salt, and pepper into a food processor and blend until combined.

(If not using the tofu method, use 12 oz. of vegan ground beef, or see further instructions in the variation section of this post.)

Make the tofu filling (or other fillings of choice)

Once you have prepped all of your ingredients be sure to preheat your oven to 400° F.  (You need it to go into a preheated hot oven to get a great puffy rise!)

Place 1 rectangle of pastry puff on a cookie sheet that has edges.

Add a layer of caramelized onions down the center of the pastry puff leaving about 3 inches (7.5 cm) on both sides and about 1/2 inch (1.25 cm) on the top and bottom.

Layer the portabella mushroom bacon (or other vegan bacon if you choose) on top of the onions overlapping the slices of mushrooms a little.

Top with a layer of seasoned tofu (or vegan beef, lentil loaf mixture, or vegan meatball mixture) about 3 inches (7.5 cm) wide covering the onions and mushrooms, and about 1 1/2 inches (3.75 cm) high.

Cut diagonal lines in the puff pasty starting at the bottom corners at a 45-degree angle.  Cut another line every inch until you reach 1/2 inch from the top.

Fold the top and the bottom triangles of the pastry in and on top of the filling. Then fold the strips over each other alternating each side starting at the top and working down to form a woven braided look.

Brush your wellington with a little vegan butter or aquafaba (the liquid from a can of chickpeas) to give it a little shine.

Bake the wellington at 400° F for 35 minutes or until the pastry has puffed up and become golden brown.

Allow cooling for about 10 minutes before slicing and serving.

Assemble your wellington

Our melty mushroom and stilton wellingtons are simple to make using shop-bought puff pastry. This smart vegetarian main is perfect for entertaining on winter nights

Mushroom wellingtons

garlic clove, chopped

spinach leaves

flour

tbsp picked thyme leaves

block all-butter puff pastry

stilton, sliced

egg, beaten

Heat the oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.

Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.

Place the four smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls. 

Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)

Fill 2 Puff Pastries

  Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

I added a Tbsp of porcini mushroom powder to the mushrooms while there was plenty of liquid in the pan, and I added soft goat cheese and small dice, roasted sweet potatoes. It was great tasting, but I am thinking of adding a few eggs to bind the mixture together a bit more. Do you have any other suggestions to do this? Thanks for a new mushroom experience.

I made this for our Christmas party yesterday since we have several vegan friends and it was a huge hit amongst vegans and carnivores! Thank you for always giving us new ideas 😍

Sorry, I forgot to add in the five stars!

Making this again for Christmas dinner along with a millet tourtière. My Wellington didn’t look very pretty when I did a test run but the flavours  are fabulous so now I’ll work on prettier rolling of the pastry :) Thank you for another great vegan recipe. Yours is my go to site when I need a great recipe! Merci

This was so good! I made 1 vegan and one with a bit of Gouda and an egg wash. Added some chopped kale as well, and served with spiced cranberry sauce. Will definitely make it again.

Made this Xmas day and it was wonderful! My cousins first ever non meat roast and he loved it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695224718/meuedk3kpupzrmtumzsx.mp4

This Mushroom Wellington with caramelized onions, spinach and sliced sweet potatoes is an elegant vegan main dish for holidays. Packed with savory flavors and easy to make!

cremini mushrooms

garlic (minced)

soy sauce

thyme

baby spinach

potatoes

soy milk

Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.

Preheat the oven to 375 degrees F and lightly grease a baking pan.

Thaw puff pastry and preheat oven

Add the mushrooms to a food processor and pulse several times until crumbly, but be careful not to over process them. Alternatively, chop them small with a large knife.

Warm the olive oil in a large pan over medium heat. Add the sliced onions and cook for about 30 minutes, stirring every few minutes, until caramelized. They should be golden brown in color. I like to season them with a little salt towards to end, around 1/4-1/2 teaspoon.

Add the chopped mushrooms, garlic and soy sauce and cook for about 10 minutes, until the mushrooms have softened and the liquid released from the mushrooms has mostly evaporated.

Add the thyme, rosemary and baby spinach. Stir well to combine as the spinach wilts. Remove from heat. You can add a little salt to taste, but I don&#39;t find this necessary (the soy sauce adds saltiness).

Prepare the mushroom filling

Once the puff pastry has thawed, roll it out to about 9x12 inches on a piece of parchment paper (this will make it easier to turn over onto the pan).

Add a layer of thinly sliced sweet potatoes to the middle third of the pastry. Top with half of the mushroom mixture, then add another layer of sweet potatoes. Add the rest of the mushroom mixture, then finish with a final layer of sweet potatoes. (see photos above in post for reference)

Fold the sides of the pastry over the top of the mixture and pinch and seal the edges. Use a little water on your fingers to help it seal if needed.

Carefully roll the wellington over onto the pan, using the parchment paper to help, so the seam side is down.

Use a sharp knife to score the dough in a criss cross pattern.

In a small bowl, stir the olive oil and milk to combine, then brush the tops and sides of the wellington with it.

Bake for 40-45 minutes, until golden brown and puffy. Let it rest for 10 minutes before slicing. Serve with vegan gravy and enjoy!

Assemble wellington and bake

A-mazing especially with your vegan gravy recipe. Cooked this for my friend who was unwell and he and I loved it. Just the nutrient boost he needed. Love all your recipes thanks so much for sharing! So easy to make as well. God bless you!

I am a vegetarian while my husband, who is an avid hunter, is not.  This is a wonderful in be tween meal that satisfies both our requirements. My health contusions mentality and his cave eater thought process. I added a couple of changes to entice him but for the most part the meal was absolutely perfect for our needs. Carnivore comfort with vegan ingredients.

Amazing! Made it for Christmas and making it today again for a birthday.

Wonderful! Cooked this with my mom and served my family. I am the only vegan one. We all loved this and my mom wants to make this again for the next holiday :)

My husband made it for Thanksgiving and it was delicious. Even my 2y old ate most of it 😊 bravo!

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Top 8 mushroom wellington recipes from across the web

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