Mushroom Wellington (Vegetarian with Vegan Alternatives)

This hearty, flavorful Mushroom Wellington is a fantastic vegetarian (or vegan) centerpiece perfect for any occasion.

Ingredients (Serves 4–6)

For the Mushroom Filling:

• 2 tablespoons olive oil or vegan butter
• 1 large onion, finely chopped
• 3–4 garlic cloves, minced
• 1 pound (450 g) mixed mushrooms (e.g., cremini, portobello, or shiitake), finely chopped
• 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 cup fresh spinach or kale, roughly chopped
• ½ cup toasted nuts (walnuts, pecans, or hazelnuts), finely chopped
• ½ cup breadcrumbs (use gluten-free if needed)
• Salt and pepper, to taste

For the Pastry:

• 1 sheet puff pastry (vegan if needed, check label)
• 2 teaspoons Dijon mustard (optional)

For the Egg Wash:

• 1 egg, beaten (vegetarian)
• Vegan alternative: 2 tablespoons plant-based milk mixed with 1 teaspoon maple syrup or olive oil

Instructions

1. Prepare the Mushroom Filling:

• Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
• Add garlic and cook for another minute.
• Stir in the chopped mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and the mixture becomes dry.
• Add soy sauce, spinach, and nuts. Cook until the spinach wilts and everything is well combined.
• Remove from heat, stir in breadcrumbs, and season with salt and pepper. Let cool completely.

1. Prepare the Puff Pastry:

• Preheat the oven to 375°F (190°C).
• On a floured surface, roll out the puff pastry to approximately 12×16 inches (30×40 cm).
• If using, spread Dijon mustard over the center of the pastry for an extra layer of flavor.

1. Assemble the Wellington:

• Place the cooled mushroom mixture in the center of the pastry, shaping it into a loaf.
• Fold the sides of the pastry over the filling and seal the edges by pinching them together. Turn the Wellington seam-side down on a parchment-lined baking sheet.
• Use a sharp knife to gently score the top of the pastry with diagonal lines (optional for presentation).

1. Apply the Egg Wash:

• Brush the pastry with beaten egg or the vegan milk-maple syrup mixture to give it a golden finish.

1. Bake:

• Bake in the preheated oven for 30–40 minutes, or until the pastry is golden and puffed.

1. Serve:

• Let the Wellington rest for 5–10 minutes before slicing. Serve with vegan gravy, cranberry sauce, or a side salad.

Tips for Vegan and Gluten-Free Adjustments

• Use gluten-free puff pastry and breadcrumbs if needed.
• Double-check the soy sauce or tamari is gluten-free.
• For a nut-free version, replace the nuts with sunflower seeds or omit them entirely.

This Mushroom Wellington is a crowd-pleasing dish, rich with umami flavors and wrapped in crispy, flaky pastry—sure to impress both vegetarians and vegans alike!