Mushroom Wellington

Mushroom Wellington is a vegetarian twist on a classic. The nutty mushroom filling is sautéed with aromatic vegetables, fresh herbs, and pecans, then enrobed in flaky puff pastry and baked until golden brown. It's a stunning vegetarian main dish for roast dinners or your holiday meal. Plus, it is ready in just over an hour!

Classic beef Wellington is a popular entree for Christmas dinner, but what if you don't eat meat? This vegetarian Wellington is the perfect solution! The savory mushroom filling is meaty and hearty, and also easy to roll in the sheet of puff pastry. In fact, I'd argue that this vegetarian Wellington is easier to make and more delicious than the original! Serve it with hot Popovers, Mushroom Gravy, and your favorite holiday sides for the perfect vegetarian feast. 

Why You'll Love This Mushroom Wellington

• The best filling. Vegetarian twists on classic entrees have a reputation for being less delicious than the original version, but this recipe is anything but bland or boring. The mushrooms soak up the buttery mixture of aromatic vegetables and fresh herbs, which infuses flavor deep into every bite.
• A great holiday main for vegetarians. Mushrooms are the secret to making any entree taste meaty and satisfying, and this vegetarian mushroom Wellington is no exception. The golden puff pastry and perfectly seasoned mushrooms and vegetables not only sticks to your ribs, but also makes a showstopping centerpiece for any holiday table.
• Surprisingly simple. Traditional beef Wellington is notoriously complicated, but replacing the beef with mushrooms actually makes it easier. After sautéing the vegetables together and seasoning the filling, just let it cool, then break out the puff pastry and start shaping. The whole entree is ready, from start to finish, in just over an hour!

Ingredient Notes

To make this delicious Mushroom Wellington, you will need the following ingredients (full measurements in recipe card below):

• puff pastry - store-bought puff pastry is perfect for this recipe. Just make sure it is completely thawed but still cold. You can also make homemade puff pastry with a few extra steps.
• butter - to infuse a buttery flavor into the mushrooms.
• oil 
• cremini mushrooms -  cremini are great for this recipe, although you may see them called baby bella, chestnut mushrooms, or brown mushrooms. Other types of mushrooms can be used instead, like large portobello mushrooms, shiitakes, or even standard button mushrooms. 
• aromatics - sauté celery, carrots, onions, and garlic to infuse the mushrooms with lots of flavor. 
• herbs - fresh thyme and rosemary add much more flavor than dried. 
• nuts - pecans or walnuts add crunch and a nutty bite. 
• Dijon mustard - this is traditional in Wellingtons and helps balance the savory mushrooms. 
• soy sauce - to plump up the mushrooms with a rich, umami flavor. 
• egg - for the egg wash.
• salt + pepper 

You will also need measuring cups and spoons, a food processor, a large frying pan, a sharp knife, a spatula or spoon for stirring, parchment paper, a pastry brush, a small bowl for egg wash, and a large baking sheet.

How to Make the Best Mushroom Wellington

First, make the filling.

1. Chop mushrooms. Chop the mushrooms roughly, then pulse them in a food processor until they're finely diced.

2. Sauté aromatics. In a large skillet, heat oil and butter over medium-high heat until bubbly, about 1-2 minutes. Add onion, garlic, carrots, celery, thyme, and rosemary. Sauté until tender, about 3-5 minutes.
3. Add mushrooms. Add mushrooms and cook until most of the liquid has released from the mushrooms and evaporated, about 10 minutes. Season with salt and pepper. The mushrooms should turn golden brown.

4. Add remaining ingredients. Add pecans, mustard, and soy sauce. Stir well until evenly combined and continue cooking another 2-3 minutes.

5. Cool. Remove from heat and let the fillings cool to room temperature, about 15-20 minutes.

Then, assemble the Wellington.

1. Place dough. Line a large baking sheet with parchment paper. Place the cold puff pastry sheet (10x15-inches) on the lined baking sheet,
2. Add filling. Add the mushroom filling in the middle of the pastry sheet, leaving a 1-inch border all around. 

3. Fold. Take the two sides (from the shorter 10-inch sides) and fold it in towards the center, about an inch.
4. Roll. Take the other sides and roll firmly into a log, sealing the edges. Turn the Wellington over so the seam is underneath.  

5. Decorate (optional). You can decorate the top with more pastry dough cut out in different shapes (such as leaves), if desired. 

Finally, bake the Wellington.

Make a few small cuts on top for venting. Then, brush evenly with egg wash. Bake in a 375F preheated oven for 25-30 minutes until golden brown. Serve with a side of cranberry sauce or chutney.

How to Serve

This Mushroom Wellington is delicious served on its own with some Gravy and/or Cranberry Chutney, or pair it with some sides including:

• Balsamic Brussels Sprouts
• Garlic Parmesan Roasted Carrots
• Smashed Sweet Potatoes
• Blistered Green Beans
• Baked Mashed Potatoes

For more recipes, see our 50 Best Fall Side Dishes.

Storing and Freezing Instructions

How to Store

Store leftover Wellington in an airtight container in the fridge for 3-4 days. Line the container with paper towels to absorb any excess moisture. 

How to Reheat

To keep the pastry crispy, I recommend warming the leftovers in the oven or a countertop air fryer at 350F until heated through. You can also microwave an individual serving for several minutes, but the pastry may begin to soften. 

How to Freeze

If you want to freeze your pastry, it's best to do so before baking. The entire mushroom Wellington can be prepared and frozen solid, then wrapped in several layers of plastic wrap or foil. Before baking, thaw it in the fridge, then brush with an egg wash and bake like normal. 

FAQ

More Mushroom Recipes

• Mushroom Galette
• Hungarian Mushroom Soup
• Mushroom Risotto
• Sautéed Garlic Mushrooms
• Mushroom Flatbread with Spinach
• Mushroom Fajitas

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