Mushroom Wellington Recipe
Hyper-flaky golden puff pastry packed with mushrooms, chestnuts, walnuts, and herbs that took a spa day in red wine. It bakes up crispy, juicy, and ready to make your guests love you forever.
Servings: 12 Servings
Calories: 331kcal
Cost: $19
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
🍄 Cool Story, Broth:
Let the mushroom filling cool completely before wrapping. Even a little warmth will melt the pastry’s fat layers and all our flaky dreams are gone.
❄️ Temperature Control to Major Tom:
Keep that thawed puff pastry cold but not frozen solid. If it starts feeling soft or gloopy, pop it in the freezer for five minutes to bring the puff back to life.
🔪 Stabby Stabby:
Don’t be scared to do a few light cuts on top of the puff pastry before baking. It looks cute, sure, but they're small, decorative vents to let out steam and stop your Wellington from going full-on balloon.
Nutrition
Calories: 331kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 418mg | Potassium: 340mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg