Can you make mushroom Wellington in advance?

Yes! This recipe can easily be prepared in advance. There are two options. First, you can make the mushroom filling, chill it in the fridge overnight, then form and shape the wellington the next day. Or, you can follow all of the steps of the recipe until you get to the egg wash, then cover it with plastic wrap and refrigerate overnight. The next day, brush with the egg wash and bake like normal. Either option works great and simplifies your prep on the day!

What type of sauce goes best with mushroom Wellington?

The savory mushroom filling is so flavorful that you don't necessarily need a sauce. But it also pairs well with gravies (like mushroom gravy ), creamy sauces (like béarnaise sauce), or even a little extra Dijon mustard or horseradish sauce.

Can you use a different type of pastry for mushroom Wellington?

I only recommend using puff pastry, which is traditional in Wellington recipes and adds a nice, flaky crunch. You can use vegan puff pastry to avoid butter, but regular pie crust or even rough puff pastry won't puff up nearly as much. Fortunately, puff pastry is easy to find in grocery stores and is generally inexpensive.

Mushroom Wellington

Description

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!

Ingredients

Scale

1 package (10x15-inch) sheet puff pastry, thawed if frozen
2 tablespoons avocado oil
1 tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 pound cremini mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup pecans or walnuts, chopped
2 tablespoons dijon mustard
1 tablespoon soy sauce
1 large egg (for egg wash)

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Instructions

Prepare the mushroom filling:

Preheat oven to 375F.
Chop the mushrooms roughly, then pulse them in a food processor until they're finely diced
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.
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.
Add pecans, mustard, and soy sauce. Stir well until evenly combined and continue cooking another 2-3 minutes.
Remove from heat and let the fillings cool to room temperature, about 15-20 minutes.

Assemble the Wellington:

Line a large baking sheet with parchment paper. Place the cold puff pastry sheet (10x15-inches) on the lined baking sheet,
Add the mushroom filling in the middle of the pastry sheet, leaving a 1-inch border all around.
Take the two sides (from the shorter 10-inch sides) and fold it in towards the center, about an inch. Take the other sides and roll firmly into a log, sealing the edges. Turn the Wellington over so the seam is underneath. You can decorate the top with more pastry dough cut out in different shapes (ie. leaves), if desired.

Bake the Wellington:

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

Notes

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.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Main
Method: Bake
Cuisine: British