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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

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