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This mushroom Wellington recipe has a pretty gorgeous, succulent filling that's simmered with red wine and herbs, all wrapped in flaky puff pastry that vegetarians will cheer for and carnivores actually freak out about (in a good way).
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Plate your Wellington with those crispy maple balsamic Brussels sprouts and carrots, slap on a scoop (or five) of my dairy-free mashed potatoes, drown them in onion gravy, and just watch your family lose their collective minds during Christmas dinner.
Get ready to throw your picture-perfect vegan Wellington together with all-out pastry-fevered-cookin'-steez like it's not your first time doing it.
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🥰 Why you'll adore this Mushroom Wellington Recipe
✊ Vegan AF: Like all of my vegan Christmas recipes, no animals were harmed in the making of this banger. The beef's just out here meditating under the sun and whispering "thank you" because today, m'love, we did not choose violence.
🙌 Easy Forming Technique: You don't need pastry school, Hun, all you need is this lattice cutter to get a very advanced looking crust (even if you absolutely suck at baking).
✅ Tested and Approved Worldwide: Like all of my vegan recipes, I fine-tuned this one with feedback from hundreds of recipe testers.
💣 The BOMB vegan dinners that you need in your rotation
This guide to my most popular dinner recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍄🟫 Vegan Mushroom Wellington Ingredients
The Mushrooms
Portobellos or creminis (which are just the same exact mushroom picked at an earlier stage of development) make up the cheaper, main bulk of the filling for this recipe. These easy-to-find mushrooms bring the flavor and texture I love to my mushroom Bourguignon and roasted mushroom soup recipe. Shiitakes can totally sub in, but they are more costly, and you can't use their stems in the filling either.
Oysters (YES, THE MUSHROOMS, put the clam knife down) are in the recipe too. King oysters (like what I use in my curry laksa recipe) or shredded lion's mane work fine too. Lion's mane pulls up with that shredded-steak texture I use for vegan fajitas.
Dried Porcini Mushrooms
Flavor bombs. These will rehydrate right in the pan from the red wine and the juices of the other mushrooms, which make them more intense than bringing them back to life with hot water. Crushed-up dried shiitake mushrooms can kinda sub in if porcinis are MIA.
Got leftover porcini after making this? That's not the worst problem around. You're about 3 steps away from using them to rock mushroom gravy, vegan cholent, or the most unhingedly good vegan sausage rolls of your life.
Red Wine
A cup of Merlot or Cab Sav turns everything extra luscious. Just make sure it's vegan. A ton of wines sneak in animal-based ingredients, so go check out barnivore.com, to be safe. Use apple cider or brewed black tea if you're skipping the booze.
Tamari
I tamari it a lot because my wife eats gluten-free and I'd rather not hoard 10 kinds of soy sauce in my pantry for different applications. Regular soy sauce, shoyu, or coconut aminos all work fine here tho.
Roasted Chestnuts
I am pretty grateful for bagged or jarred pre-roasted chestnuts because roasting and removing a ton of them from the shells is a bit of a pain and is quite time consuming. If you aren't making this recipe during peak holiday times, you can usually find them in the kosher or international aisle of your grocery store.
I use them in butternut squash crostini and stuffed acorn squash too. Can't find chestnuts? Roasted hazelnuts to the rescue!
Panko Breadcrumbs
These breadcrumbs have a very different texture because they are actually cooked through electrical current being passed through dough instead of baking. This yields a very fluffy bread without crusts, which when ground has a much higher capacity to absorb liquid.
Of course, regular breadcrumbs will work fine in the recipe too, but because they are built different, you may need to add a little more to get the filling to firm up.
Frozen Puff Pastry Dough
Pepperidge Farms and the 365 brand from Whole Foods are both accidentally vegan (phew!). I use these convenient frozen dough sheets when I make cranberry puff pastries and that big pumpkin puff pastry appetizer I drag out for nearly every autumnal holiday.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Mushroom Wellington
You opened this while starving, didn't ya? Scroll for the fast track recipe card before you black out or hang here while I share all the photos to help you pull off this bomb recipe.
Step One
Sauté-braham Lincoln:
About 20 minutes before you begin to cook, take the puff pastry dough out of the freezer.
Set your oven to 400°F (200°C) and line a baking sheet with a large piece of parchment paper.
Heat olive oil in a large skillet over medium-high heat. After a quick minute and a half, toss in the onions and sauté for 4-5 minutes until lightly golden and fragrant.
Step Two
Garls In Charge:
Add the garlic, all of your chopped mushrooms, the thyme, coriander, and black pepper. Cook over medium heat for 8-10 minutes, stirring here and there, until the mushrooms release their liquid and start to brown.
Step Three
Winenona Ryder:
Pour in the red wine, tamari, and porcini mushrooms. Let it simmer for about 4 minutes until the liquid is mostly gone or absorbed into the mushrooms. Take it off the heat and let it cool for about 10 minutes in your freezer.
Step Four
Much Ado About Walnuthing:
Once the mushroom mix has cooled, stir in the parsley, roasted chestnuts, walnuts, and panko breadcrumbs.
Step Five
Dough Cry For Me Argentina:
Spread out your first puff pastry sheet (it should be chilled, not frozen) into a rectangle big enough to hold the filling. Spoon the mixture into the center and shape it into a log. Fold the puff pastry over to seal (you may need to stitch it slightly to fit around the filling), press the edges shut, and place it seam-side down on your prepared baking sheet.
✅ The temperature of the dough is pretty critical here. It should be thawed just enough to be pliable without cracking, but not so thawed that the fats melt and the dough feels goopy and stretchy. If it got too soft, throw it back into the freezer for a few minutes to firm up a little so you can form the Wellington neatly.
Step Six
Attorney General, Lattice James:
Grab the second pastry sheet and either use a lattice cutter or any pastry cutters to give it some style. Lay it over the Wellington, trim the extra edges, and press it all together.
✅ If you make a few shallow cuts somewhere in the surface of the dough, it will allow steam to escape while it bakes, which will prevent it from bursting or leaking.
Step Seven
Braid Pitt:
Optionally, just for fun, use leftover strips of puff pastry to add braided accents to the top.
✅ Once braids have been made, stretch them slightly to extend the length of the Wellington and apply them to the surface where they will naturally stick.
Step Eight
Glaze Anatomy:
Whisk plant-based milk, mustard, and maple syrup together in a small bowl. Brush this mixture evenly across the top of your pastry for an egg wash-like finish.
Step Seven
Bake Byllenhaal:
Pop the Wellington in the oven for 35-40 minutes, or until it's crisp and deeply golden brown all over.
✅ Let it rest for 10 minutes before slicing so the layers stay clean and the filling firms up nice enough to cut cleanly.
💡Serving Ideas
I know it's the main dish, that's exactly why we don't wanna let this gorgeous vegetarian Wellington go solo.
I like to kick off a holiday dinner with a soup or salad course. Vegan butternut squash soup or roasted carrot lentil soup, if you are going the soup route, butternut squash salad if you are leaving more room for later. This gives you some extra time in the kitchen to finish up things for the main course while your guests have something yummy to start with.
To plate up with the Wellington, rock some vegan scalloped potatoes, parsnips purée, candied yams, or vegan sweet potato casserole, or pumpkin risotto on the side.
The other thing that's hyper-important for you to plan for is what to drizzle all up on your Wellington. Vegan brown gravy and maple bourbon cranberry sauce always understood the assignment.
👉Top tips
- Cool It Before You Wrap It: Make sure the mushroom filling is completely cooled before wrapping it in pastry. If it's even a little warm, its heat will melt the fat layers in the puff pastry and ruin that flaky pastry moment we're tryna achieve.
- Keep It Chill, Literally: Your puff pastry needs to stay cold (not room temperature but also not still completely frozen) right up until baking time. If it softens too much, the layers collapse instead of puffing properly, so pop it in the freezer for 5-6 minutes for best results if it starts feeling too soft and goopy.
- Score One for Steam Control: Give that pastry a few light cuts before baking. It looks cute, yeah, but mostly it keeps your Wellington from exploding. Cute and useful, just like me.💁♂️
🤷♀️ Recipe FAQs
Just like the classic beef wellington, make sure your filling isn't still liquidy and is cooled down enough before wrapping it in pastry, and avoid overfilling so excess steam doesn't soften the crust.
Actually, the company Schär makes a surprisingly great GF puff pastry dough! You aren't going to be able to get it quite as intricately decorated without it falling apart on you, but it works and is flakey!
The only other thing you will need to swap out in this recipe is the panko for any other kind of gluten-free bread crumbs.
The filling should be hot throughout and the pastry deeply golden and crisp. The filling has already been cooked so it's not like the beef version of a Wellington where the internal cooking of the center of the puff pastry matters from a food-safety standpoint.
🥶 Refrigerating
Let the Wellington cool fully then place it in a glass or metal container with a lid. It will keep well for up to 5 days in the fridge.
❄️ Freezing
Freeze the assembled Wellington (before brushing the glaze) in a freezer-safe container. It will last up to 3 months when frozen. Bake straight from the freezer after brushing with glaze. It should take an additional 10-12 minutes of baking time if baking from frozen.
🔥 Stovetop / Oven Reheating
Preheat your oven to 250-300°F (about 120-150°C). Place slices on a parchment-lined baking tray and bake for about 15-20 minutes (longer for a whole Wellington) to heat through and revive the crust.
✌️You'll love these mushroom recipes too:
Mushroom Wellington Recipe
Equipment
Ingredients
- 5 teaspoons olive oil
- 1 cup onion diced
- 8 oz. cremini or portabello mushrooms or portabello mushrooms
- 8 oz. Oyster mushrooms chopped
- 1 teaspoon thyme
- 1 teaspoon coriander
- ½ teaspoon black pepper
- 1 tablespoon garlic minced
- ⅓ cup dried porcini mushrooms
- 1 cup red wine
- ¼ cup tamari or other soy sauce of your preference.
- ½ cup parsley chopped
- ½ cup roasted chestnuts chopped
- ½ cup walnuts chopped
- 1 cup panko breadcrumbs
- 16 oz. Frozen puff pastry dough
To Brush the Puff Pastry:
- 1 tablespoon unsweetened plant-based milk
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Warm the olive oil in a large skillet or Dutch oven over medium-high heat. After 90 seconds, when the oil is hot, add the onion and sauté for 4-5 minutes until lightly golden.
- Add the garlic and chopped fresh mushrooms, thyme, coriander, and black pepper. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- Add the porcini mushrooms, red wine, and tamari. Simmer for 4 minutes until all of the liquid has either evaporated or absorbed into the mushrooms. Remove from heat and let cool in the freezer for 10 minutes.
- Once the mushroom mixture has cooled, stir in the parsley, roasted chestnuts, walnuts, and panko breadcrumbs until evenly combined.
- Working with the chilled but not frozen dough, spread out one sheet of puff pastry into a rectangle large enough to hold the filling with room to fold over the edges. Spoon the cooled mushroom mixture into the center and shape it into a log. Fold the pastry over the filling, sealing the edges tightly. Place the wrapped Wellington seam-side down on the prepared baking sheet.
- Spread out the second sheet of puff pastry and use a lattice cutter to create a decorative top layer (or score it creatively with the tip of a sharp knife). Carefully drape it over the wrapped Wellington, trimming any excess pastry and pressing the edges to seal.
- Completely optionally, use leftover strips of puff pastry to add braided accents to the top. Once braids have been made, stretch them slightly to extend the length of the Wellington and apply them to the surface where they will naturally stick.
- In a small bowl, whisk together the plant-based milk, dijon mustard, and maple syrup. Brush this mixture evenly over the pastry surface.
- Bake for 35-40 minutes, or until the pastry is deep golden and crisp. Allow the Wellington to rest for 10 minutes before slicing and serving.
Notes
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KRB says
Cannot wait to make this for my family on Thanksgiving!!