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Mushroom Wellington
4.9 from 72 votes

Mushroom Wellington

Mushroom Wellington features a savory filling of sautéed mushrooms, onions, garlic, and optionally chestnuts and spinach, seasoned with soy sauce and sage, then wrapped in puff pastry and baked until golden. The filling is cooked until moisture evaporates to prevent soggy pastry and chilled before assembly. This vegetarian alternative to traditional Wellington offers earthy flavors with a flaky, buttery crust and tender filling.

Prep Time
10 mins
Cook Time
45 mins
Chilling time
30 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 331 kcal
Course: Main Course, Dinner
Cuisine: American, British, Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Heat the oven to 400F / 200C. Line a baking sheet with baking paper.
  5. 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.
  6. Place the wellington with the seam side down on the baking tray. Use a sharp knife to score the pastry diagonally.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 331

% 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.