mushroom wellington recipe

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 

Vegan Mushroom Wellington is filled with a savory mushroom pate, wrapped in a delicate puff pastry, and baked to perfection.

Vegan Mushroom Wellington

Portobello Mushrooms

recipe oil-free dough puff pastry

Baby Bellas

white onions, diced

shallot,

White Wine (Optional)

Organic Vegetable Broth

teaspoons, fresh, chopped fine Thyme

Rosemary

cloves. minced Garlic

Dijon Mustard

Tablespoon Soy Sauce

Remove the stems gently so as not to...

Remove the stems gently so as not to break the mushroom.

Remove the gills. (I use a pan scraper...

Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.

Rinse with water.

Lay on a paper towel to dry

Pre-heat oven to 350 degrees.

Line a baking sheet with parchment paper or...

Line a baking sheet with parchment paper or a silicone baking mat.

Cook mushrooms face down for 10 minutes.

Remove the pan, and drain water from the...

Remove the pan, and drain water from the pan into the sink.

Flip the mushroom over and repeat.

Lay on fresh paper towels on a flat...

Lay on fresh paper towels on a flat surface again to drain further.

*You are partially cooking the mushrooms to get...

*You are partially cooking the mushrooms to get the moisture out, not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.

While mushrooms drain, make your filling.

In a medium skillet, saute shallot, onion, and...

In a medium skillet, saute shallot, onion, and garlic until translucent on medium heat.

Add finely chopped mushrooms.

Add vegetable broth and continue cooking.

Add rosemary, thyme, mustard, wine, and soy sauce.

Reduce to simmer.

Stir often until all the liquid dissipates from...

Stir often until all the liquid dissipates from the pan.

Follow the directions for the oil-free dough.

Remove from the refrigerator and roll out.

If using frozen vegan puff pastry, remove it...

If using frozen vegan puff pastry, remove it from the freezer the night before and place it in the refrigerator overnight to thaw.

You want it still cold and firm to...

You want it still cold and firm to make it work well.

Pre-heat oven to 400 degrees.

Using a small amount of flour on a...

Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.

Roll the dough out slightly (not much), just...

Roll the dough out slightly (not much), just enough to spread it a little thinner but not too thin.

I suggest you do not cut it until...

I suggest you do not cut it until you have your mushroom stuffed to individualize the size.

Line a baking sheet with parchment paper or a silicone mat

With the pastry rolled out, take one mushroom...

With the pastry rolled out, take one mushroom at a time.

Fill the center with the mushroom/shallot mixture, packing...

Fill the center with the mushroom/shallot mixture, packing it down with a spoon.

Place mushroom on puff pastry and cut a...

Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side.

Place the dough on top of the mushroom...

Place the dough on top of the mushroom cap and pick it up, folding the dough around the bottom of the mushroom, securing it with each corner of the dough.

Again, place your hand underneath the mushroom and...

Again, place your hand underneath the mushroom and gently flip onto a baking sheet; stuff side up.

Using extra dough, choose a little cookie cutting...

Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.

Now, brush the aquafaba or plant milk all...

Now, brush the aquafaba or plant milk all over the top and sides of each portobello mushroom Wellington.

Bake for 35 minutes at 400 degrees or...

Bake for 35 minutes at 400 degrees or until a beautiful brown.

Remove the pan from the oven and cool...

Remove the pan from the oven and cool for 5 -10 minutes before serving.

I served with roasted potatoes, broccoli, and asparagus.

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!

This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms, sweet butternut and chestnuts are roasted until sweet, stirred through prunes, madeira and breadcrumbs and then baked in vegan puff pastry. Have a look through more of our vegan Christmas recipes to plan your plant-based feast.

Vegan miso mushroom, squash and chestnut wellington

butternut squash (about 800 grams), peeled and deseeded

Olive oil

portobellini or chestnut mushrooms, roughly chopped

walnut halves, chopped

bag vacuum-packed whole chestnuts, roughly chopped

thyme sprigs, leaves picked

tbsp miso paste (see Know-how)

garlic cloves, crushed

soft pitted prunes, finely chopped

tbsp madeira (check the label to make sure it’s vegan)

chives

¼ tsp soy sauce,

panko breadcrumbs

puff pastry (check the label to

flour

Sea salt flakes

poppy seeds

Heat the oven to 200°C/180°C fan/gas 6. Cut the squash into 3cm chunks and toss in a large roasting tin with a drizzle of olive oil and a pinch each of sea salt and freshly ground black pepper. Roast for 25-30 minutes until tender and lightly charred. Set aside to cool.

Meanwhile, toss the mushrooms with a drizzle of olive oil in a separate roasting tin and roast alongside the squash for 15 minutes. Remove from the oven and stir in the walnuts, chestnuts, chopped parsley stalks, thyme leaves, miso paste (see Know-How) and garlic. Roast for a further 5 minutes. Set aside to cool.

In a large bowl, microwave the prunes with the madeira on high for 15-30 seconds until the prunes have soaked up the liquid. Leave to cool.

Once the veg have cooled, add to the bowl of chopped prunes with the chopped parsley leaves, chives, soy sauce and panko crumbs, then mix gently (see Tips).

Meanwhile, to make the pastry base, roll out one third of the pastry block on a lightly floured surface to a rectangle roughly 16cm x 25cm. Put on a baking sheet lined with non-stick baking paper, then lightly score a 2cm border around the edge. Score the pastry in a criss-cross pattern within the border, chill for 30 minutes, then bake for 12-15 minutes until golden and puffed. Gently press down the centre if it puffs up too much (see Tips).

Roll out the remaining pastry on a lightly floured surface to a 24cm x 35cm rectangle (this will form the top). Spoon the vegetable filling onto the centre of the baked pastry base and shape into a thick cylinder within the 2cm border. Brush the edges of the pastry base with a little oil, then drape the uncooked pastry rectangle over the top of the filling, tucking in the edges underneath and making sure there are no air bubbles by smoothing it down gently with your hands. Brush with oil, then chill for 30 minutes.

Mix a splash more oil with a dash of soy sauce, then brush over the pastry. Sprinkle with sea salt flakes, freshly ground black pepper and poppy seeds, then bake for 30-40 minutes until golden and puffed and the filling is hot. The wellington will keep warm for 30 minutes or so.

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Top 4 mushroom wellington recipe recipes from across the web

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Top Tags

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The most viewed mushroom wellington recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine