Vegetarian Mushroom Wellington Recipe

If you’re looking for a show-stopping vegetarian dish that’s perfect for special occasions or holiday dinners, this Vegetarian Mushroom Wellington is the answer! With its flaky puff pastry exterior and hearty mushroom filling, it’s rich, flavorful, and satisfying. My family loves this recipe, and it has quickly become a favorite for Thanksgiving and Christmas dinners. The combination of savory mushrooms, fragrant herbs, and a golden, buttery crust makes every bite feel decadent yet comforting. Plus, it’s surprisingly easy to make and can be prepared ahead of time!

Ingredients

• For the mushroom filling:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 lbs (900g) mixed mushrooms (cremini, portobello, shiitake), finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons soy sauce
• 1/4 cup dry white wine or vegetable broth
• 1/2 cup cooked lentils (optional, for added heartiness)
• 1 cup spinach, chopped (optional)
• Salt and pepper to taste
• 1/2 cup breadcrumbs (or almond flour for a gluten-free option)
• For assembly:
• 1 sheet puff pastry, thawed
• 2 tablespoons Dijon mustard
• 1 egg, beaten (for egg wash; use plant-based milk for a vegan version)
• 1 tablespoon sesame seeds or poppy seeds (optional)

Instructions

1. Prepare the Mushroom Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the garlic and cook for another minute. Stir in the mushrooms and cook for about 10 minutes, until they release their moisture and begin to brown.
2. Season and Simmer: Add the thyme, rosemary, soy sauce, and white wine (or broth). Stir well and cook until the liquid has mostly evaporated. If using, add the lentils and spinach, and cook for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste, then stir in the breadcrumbs to absorb any excess moisture. Set the filling aside to cool.
3. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Assemble the Wellington: On a lightly floured surface, roll out the puff pastry into a large rectangle (about 12×10 inches). Spread a thin layer of Dijon mustard over the center of the pastry. Spoon the cooled mushroom mixture onto the center, shaping it into a loaf-like form. Fold the pastry over the filling, sealing the edges tightly. Place the seam side down on the prepared baking sheet.
5. Decorate and Brush: Use a sharp knife to make light slashes across the top of the pastry (this helps release steam). Brush the entire pastry with the beaten egg or plant-based milk, and sprinkle with sesame or poppy seeds if desired.
6. Bake: Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let the Wellington cool for about 10 minutes before slicing and serving.

Nutrition Facts

• Servings: 4
• Calories per serving: 390
• Total fat: 22g
• Saturated fat: 8g
• Carbohydrates: 40g
• Protein: 10g

Preparation Time

• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 55 minutes

How to Serve

• With mashed potatoes: Serve slices of the Mushroom Wellington alongside a generous helping of mashed potatoes.
• With gravy: Pair with vegetarian or mushroom gravy for a comforting meal.
• As a side dish: Serve with roasted vegetables like Brussels sprouts or carrots for a complete fall or winter meal.
• Holiday spread: Include in your Thanksgiving or Christmas dinner lineup alongside stuffing, cranberry sauce, and other seasonal dishes.
• With a fresh salad: Balance the richness of the Wellington with a fresh green salad dressed in a light vinaigrette.

Additional Tips

1. Keep the pastry cold: For the flakiest crust, ensure your puff pastry stays cold until you’re ready to bake.
2. Use a food processor: If chopping the mushrooms by hand seems too time-consuming, use a food processor to finely chop them quickly.
3. Don’t skip the Dijon mustard: The mustard adds a tangy flavor that complements the rich mushroom filling.
4. Let the filling cool: It’s important to let the mushroom mixture cool before assembling to avoid making the pastry soggy.
5. Customize the filling: You can easily swap the lentils and spinach with other vegetables like roasted butternut squash or kale.

Recipe Variations

• Vegan Mushroom Wellington: Use plant-based puff pastry, omit the egg wash, and brush with plant-based milk instead. You can also add more vegetables like carrots or parsnips to the filling.
• Cheesy Mushroom Wellington: Add a layer of crumbled goat cheese or blue cheese over the mushroom filling before wrapping it in the puff pastry for extra creaminess.
• Nut Wellington: Add chopped nuts like pecans or walnuts to the mushroom mixture for a nutty crunch.
• Herb-Crusted Wellington: Sprinkle chopped fresh herbs like parsley or chives over the top of the pastry for added flavor and a pop of color.
• Gluten-Free Option: Use gluten-free puff pastry and replace breadcrumbs with almond flour.

Serving Suggestions

• Serve with mushroom or red wine gravy for a gourmet touch.
• Pair with garlic mashed potatoes or creamy polenta for a hearty side.
• Add a side of roasted Brussels sprouts with balsamic glaze.
• Serve with a warm winter salad of roasted beets, arugula, and walnuts.
• Enjoy with a glass of red wine or a light sparkling cider.

Freezing and Storage

• Refrigeration: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to re-crisp the pastry.
• Freezing: You can freeze the unbaked Wellington. Assemble the Wellington, wrap it tightly in plastic wrap, and freeze for up to 1 month. Bake directly from frozen, adding 10-15 extra minutes to the bake time.
• Reheating: To reheat a baked Wellington, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through and crispy again.

Special Equipment

• Skillet: For sautéing the mushroom mixture.
• Pastry brush: For brushing the egg wash or plant-based milk over the puff pastry.
• Baking sheet: A rimmed baking sheet lined with parchment paper will prevent the pastry from sticking or leaking during baking.
• Sharp knife: For scoring the top of the pastry.

FAQ

1. Can I use store-bought puff pastry?
Yes, store-bought puff pastry works great and saves time. Just make sure to thaw it in the fridge according to the package instructions.

2. What type of mushrooms work best?
A mix of cremini, portobello, and shiitake mushrooms adds depth and texture to the filling, but you can use any combination of mushrooms you prefer.

3. How do I prevent the pastry from getting soggy?
Be sure to let the mushroom mixture cool before assembling the Wellington. This helps prevent excess moisture from making the pastry soggy.

4. Can I make this vegan?
Yes! Use a plant-based puff pastry and omit the egg wash. Brush the pastry with plant-based milk instead. You can also swap the egg wash for olive oil.

5. Can I make this ahead of time?
Yes, you can assemble the Wellington and store it in the fridge for up to 24 hours before baking. Alternatively, you can freeze the unbaked Wellington and bake it when needed.

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Closing Note

This Vegetarian Mushroom Wellington is an elegant yet comforting dish that will impress both vegetarians and meat-eaters alike. Whether you’re serving it for a special holiday meal or as a weeknight dinner, it’s a savory, hearty, and flavorful centerpiece that’s sure to delight. The flaky pastry and rich, herby mushroom filling make for an irresistible combination. Enjoy this recipe as part of your fall or winter table, and feel free to get creative with the fillings. Happy cooking!