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Mushroom Wellington

This 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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 290kcal

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.

Video

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.

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.

Nutrition

Calories: 290kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 230mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4215IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg