Mushroom Wellington
User Reviews
4.9
108 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Chilling time
30 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
331 kcal
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Course
Main Course, Dinner
Mushroom Wellington
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Mushroom Wellington is a flavor-packed, easy and showstopping vegan or vegetarian main dish. You can make it ahead, and it's perfect for the holidays.
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Ingredients
- 1 tablespoon olive oil
- 4 cups (17 oz / 500g) mushrooms sliced
- 1 onion sliced
- 3 garlic cloves chopped
- 1 cup (150g) cooked chestnuts chopped (optional)
- 4 oz (115g) spinach chopped
- 2 tablespoon soy sauce
- 1 tablespoon chopped fresh sage
- ¼ teaspoon black pepper
- 13 oz (375g) puff pastry check it’s vegan
- dairy-free milk for brushing
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Instructions
- Heat the oil in a large frying pan over a medium/high heat, then add the mushrooms and onion and cook, stirring often, until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
- Add the garlic, chestnuts, spinach, soy sauce, sage, salt and pepper and cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
- Allow the mixture to cool slightly, then press into a log shape, roll in cling film and refrigerate for at least 30 minutes. NOTE: Cooling it stops the pastry from getting soggy. If you don't have time to wait, it will still be delicious.
- Heat the oven to 400F / 200C. Line a baking sheet with baking paper.
- Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry. Brush a little water around the edges of the pastry. Fold the pastry around the filling (trim any excess pastry) and press the seams to seal.
- Place the wellington with the seam side down on the baking tray. Use a sharp knife to score the pastry diagonally.
- Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.
- Delicious served warm with vegan gravy and roasted vegetables.
Notes
- Storage and Freezing
- Make-Ahead Wellington
- For best results, you can make the filling ahead (up to 3 days) and keep it in the fridge. Then simply wrap it in the pastry and cook before serving.
- Chop the mushrooms in various shapes and sizes to get a nice texture.
- When cooking the mushroom mixture, cook until the pan is dry. You want as much moisture to evaporated as possible to ensure your pastry doesn't get soggy.
- There's no need to add salt, since the soy sauce is salty enough.
- Be sure to let your filling chill completely before wrapping it in the puff pastry. This will ensure that you don't get a soggy bottom.
- All puff pastry should be vegetarian, but double-check the package if you want vegan.
- I use store-bought puff pastry. But you could make your own.
- For a vegetarian wellington, you can use an egg wash to get your pastry golden and shiny.
- For a vegan wellington, don't use the egg wash, instead try vegan milk mixed with a little olive oil, or just vegan milk.
- The cooked mushroom wellington will keep in the fridge for up to 3 days. Reheat as needed.
- You can freeze the cooked wellington. Allow it to cool completely, then cook from frozen for approximately 40 minutes.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Sodium
457mg
(19%)
Potassium
562mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1772IU
(35%)
Vitamin C
19mg
(21%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Sodium | 457mg | 19% |
| Potassium | 562mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1772IU | 35% |
| Vitamin C | 19mg | 21% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
108 reviews
Excellent
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