This vegan Mushroom Wellington is flaky on the outside and full of savory mushroom filling. You're going to love this elegant and flavorful main course that's easy to make and perfect for holiday meals.
This Mushroom Wellington is a delicious vegan take on a traditional Beef Wellington. The mushroom filling is creamy and full of chopped mushroom and onion, with seasonings and sauces that add plenty of savory umami flavor. The vegan puff pastry surrounds it with flaky goodness.
This easy-to-follow recipe will be a breeze to make and I've included lots of tips on how to work with puff pastry and make this tasty dish just right every time. It's also able to be made ahead and even frozen. You really can't go wrong with this amazing Mushroom Wellington!
Video tutorial
What you'll need
- Puff Pastry. There are many vegan brands out there. I used Pepperidge Farm brand.
- Mushrooms. Cremini or Baby Bella would work great here.
- Olive oil. Or any other oil.
- Onion. Yellow, white, or red.
- Garlic. For extra aroma.
- Oregano. Or dried thyme.
- Soy Sauce. Adds umami flavor.
- Miso Paste. Optional. If used, reduce the amount of salt added.
- Spinach. Baby spinach is the best.
- Salt + Pepper. To taste.
- Pumpkin. Or butternut squash.
- Vegan "egg wash". Plant milk + olive oil.
How to make this vegan Mushroom Wellington
1. MAKE THE FILLING. Wash and dry the mushrooms with a paper towel. Chop them finely and set aside. (You can use a food processor to save time).
2. Into a large, non-stick skillet, add the olive oil and onion. Cook over medium-high heat for 5 minutes, or until the onion is soft and golden.
3. Add the mushrooms to the onion and cook for about 10 minutes, until the mushrooms are fully cooked through and starting to brown.
4. At this point, add the garlic, oregano, miso, soy sauce, salt, pepper, and spinach. Cook until the spinach is fully wilted (about 3-5 minutes). Divide the filling into four equal parts, set aside, and let it cool.
5. FILL THE TWO PUFF PASTRIES. Carefully unroll the puff pastry onto a silicone or parchment-lined baking sheet. Place a quarter of the mushroom filling in a mound along the center (see photo). Then arrange the pumpkin slices in a single layer on top. Repeat the mushroom and pumpkin layer. Working quickly, close the pastry. Do the same to the second pastry sheet.
6. SCORE THE PASTRIES. Using a razor blade or a sharp knife, score the pastries (use cross-hatch, herringbone, leafy vine, or just simple diagonal cuts).
7. ADD "EGG" WASH. Brush the pastries with vegan "egg" wash (1 tbsp. olive oil + 1 tbsp. of plant butter mixed together).
8. BAKE. Bake at 400°F for 30 minutes, checking at 20 mins. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes, depending on your oven.
Puff pastry tips
- Thaw your puff pastry. It's best to leave it in the fridge overnight. And be extra gentle as you unfold it.
- Don't let the puff pastry get too warm. This ingredient can be harder to work with when warm, so keep it cold in the refrigerator when not being used, and if it gets warm from rolling or cutting.
- Don't overload it. Because it's so delicate, don't add too much filling or one that is too wet. It will release liquid as it cooks, creating a soggy pastry. Always line your pan with parchment paper or silicone mat!
- Glue it together with "egg" glaze. Use the vegan egg wash as the glue that holds the puff pastry together. This seals the edges and seams to keep the filling inside and give it more structure.
Tips for the best Mushroom Wellington
- Chop the mushrooms and onion finely. Keeping the filling on the smooth side without any large chunks will make it easier for the puff pastry to hold and not tear.
- Add an even amount of filling to each Mushroom Wellington. This recipe is portioned for four servings so that the puff pastry doesn't get too much filling to hold.
- Work quickly with the puff pastry. To keep it from warming up or drying out, work quickly as you close the pastry around the filling.
- Score the wellington. Scoring the top of the puff pastry allows steam to escape and acts as a guide as the dough rises and puffs. You can use any design or technique you like to do this.
Add-ins and substitutes
- Substitute the puff pastry. If you have no puff pastry, you can use phyllo dough, pie crust, and croissant or biscuit dough in place of it (just make sure it's vegan). Homemade or store-bought is fine.
- Add cheese. For a cheesy flavor and creamier filling, you can add vegan cheese or vegan cream cheese inside this Mushroom Wellington.
- Make it gluten-free. Using a vegan and gluten-free puff pastry, or making your own, is a great way to make this recipe for anyone with a gluten intolerance or allergy.
- Add nuts, beans, and grains. You can add some chopped walnuts, lentils, rice, or quinoa to the filling for added flavor and texture. Just remember not to overfill your puff pastry.
How to store & reheat
Store this Mushroom Wellington in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. It's best to reheat it in the oven. Just bake for 375F for about 5 minutes.
Making Mushroom Wellington ahead
You can make this Mushroom Wellington filling ahead of time and store it in the fridge. Fill it and bake it when you are ready to serve. You can also bake it ahead of time, but only until it is just slightly golden. Then store it covered in the refrigerator until the day of. Allow it to come to room temperature, then bake it to a golden brown for the best appearance and texture.
What to serve with it
- With potatoes. Enjoy this Mushroom Wellington with Perfect Baked Potatoes, Garlic Smashed Potatoes or Vegan Scalloped Potatoes.
- With vegetables. Try this dish with Roasted Tomato Pesto Vegetables, Simple Roasted Broccoli, Roasted Cabbage Steaks, or Potatoes and Green Beans.
- With sauces. Add some Vegan Gravy, cranberry sauce, or Vegan Mushroom Sauce on top or on the side.
- With salad. Serve this Roasted Pumpkin Salad, Quinoa Tabbouleh Salad, or Kale Apple Salad alongside this dish.
This Mushroom Wellington is a flavorful and elegant dish to serve to friends and families this holiday season. I hope you enjoy it as much as I do.
More tasty holiday vegan recipes:
Mushroom Wellington
Ingredients
- 2 tbsp. olive oil
- 16 oz. mushrooms, washed and patted dry
- 1 medium onion, sliced
- 3 garlic cloves, minced
- ½ tsp. miso paste optional
- 1 tbsp. soy sauce
- ½ tsp. oregano
- ¼ tsp. sea salt
- ¼ tsp. pepper
- 4 oz. baby spinach, roughly chopped
- 1 package (2 sheets) vegan puff pastry sheets, thawed if using frozen
- ½ small butternut squash, peeled and sliced thinly
Vegan "Egg" Wash
- 1 tbsp. plant milk
- 1 tbsp. olive oil
Instructions
- MAKE THE FILLING. Wash and dry the mushrooms with a paper towel. Chop them finely and set aside. (You can use a food processor to save time).
- Into a large, non-stick skillet, add the olive oil and onion. Cook over medium-high heat for 5 minutes, or until the onion is soft and golden.
- Add the mushrooms to the onion and cook for about 10 minutes, until the mushrooms are fully cooked through and starting to brown.
- At this point, add the garlic, oregano, miso, soy sauce, salt, pepper, and spinach. Cook until the spinach is fully wilted (about 3-5 minutes). Divide the filling into four equal parts, set aside, and let it cool.
- FILL THE TWO PUFF PASTRIES. Carefully unroll the puff pastry onto a silicone or parchment-lined baking sheet. Place a quarter of the mushroom filling in a mound along the center (see photo). Then arrange the pumpkin slices in a single layer on top. Repeat the mushroom and pumpkin layer. Working quickly, close the pastry. Do the same to the second pastry sheet.
- SCORE THE PASTRIES. Using a razor blade or a sharp knife, score the pastries (use cross-hatch, herringbone, leafy vine, or just simple diagonal cuts).
- ADD "EGG" WASH. Brush the pastries with vegan "egg" wash (1 tbsp. olive oil + 1 tbsp. of plant butter mixed together).
- BAKE. Bake at 400°F for 30 minutes, checking at 20 mins. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes, depending on your oven.
Notes
Tips for the best Mushroom Wellington
- Chop the mushrooms and onion finely. Keeping the filling on the smooth side without any large chunks will make it easier for the puff pastry to hold and not tear.
- Add an even amount of filling to each Mushroom Wellington. This recipe is portioned for four servings so that the puff pastry doesn't get too much filling to hold.
- Work quickly with the puff pastry. To keep it from warming up or drying out, work quickly as you close the pastry around the filling.
- Score the wellington. Scoring the top of the puff pastry allows steam to escape and acts as a guide as the dough rises and puffs. You can use any design or technique you like to do this.
I’m sorry it’s very hard to follow your instructions because you don’t put the instructions in with the recipe you say it’s above the card but it’s not labeled instructions. Very confusing.
Hi Michelle! I see what you mean. It was a mistake. I corrected it already. Thank you for bringing this to my attention!
sounds fabulous...can this be cut in half? Only cooking for 2, usually just me
Hi Mary! Yes, the recipe makes 2 wellingtons and you can make just one. You'll need to half all of the ingredients. Happy cooking!