Mushroom Wellington
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 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
Description
This Mushroom Wellington starts with mushrooms and onions cooked together to release and evaporate moisture, preventing a soggy pastry crust. Garlic, chestnuts, spinach, soy sauce, sage, and pepper are added and cooked further until the mixture thickens and adheres slightly to the pan. Cooling the filling ensures it holds shape and does not dampen the pastry.
The filling is shaped into a log, wrapped in puff pastry, and sealed. Brushing the pastry with dairy-free milk gives a golden finish, accommodating vegan diets if using vegan pastry. The Wellington is baked to a crisp, flaky crust encapsulating the richly flavored filling that combines earthy mushroom umami with herbal notes from sage and a hint of saltiness from soy sauce.
Serving this wellington offers a vegetarian centerpiece suitable for main courses or special meals. The layered textures and robust filling create satisfying flavor contrasts typical of wellington-style dishes, without meat.
Filling can be made ahead and refrigerated to streamline preparation. The cooked dish stores for a few days in the fridge and freezes well for later use. Using varied mushroom cuts provides texture interest in the filling.
Ingredients
- 1 tablespoon olive oil
- 4 cups mushroom sliced, 17 oz / 500g
- 1 onion sliced
- 3 garlic chopped, cloves
- 1 cup chestnuts chopped (optional, 150g, cooked
- 4 oz spinach chopped, 115g
- 2 tablespoon soy sauce
- 1 tablespoon sage chopped, fresh
- ¼ teaspoon black pepper
- 13 oz puff pastry check it’s vegan, 375g
- dairy-free milk for brushing
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
- Cook mushrooms and onions until all moisture evaporates to avoid soggy pastry.
- Chop mushrooms in different sizes for better texture in the filling.
- Cool the filling completely before wrapping in puff pastry to keep the bottom crust crisp.
- The soy sauce provides sufficient salt, so additional salt is usually unnecessary.
- Use vegan puff pastry and brush with dairy-free milk for a vegan version.
- Make the filling up to three days ahead and refrigerate to save preparation time.
- The cooked Wellington keeps refrigerated for up to three days and can be frozen; cook from frozen for approximately 40 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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