Mushroom Wellington

Mushroom Wellington is a flavor-packed, easy and showstopping vegan or vegetarian main dish. You can make it ahead, and it's perfect for the holidays. A delicous Thanksgiving or Christmas main dish or veggie option.

Recipe Commissioned by Kikkoman

Mushroom Wellington

This mushroom wellington combines flaky pastry, succulent mushrooms and LOADS of flavor.

It's surprisingly easy to make but is a real showstopper for your dinner table.

The recipe is perfect for Christmas dinner, Thanksgiving, Easter or any other time when you want to WOW your guests.

The flaky pastry envelops a delicious filling of mushrooms, with garlic, onions, sage and my secret ingredient: soy sauce!

It really brings out the umami flavor of the mushrooms.

Vegan Wellington

I've seen mushroom wellington recipes all over the internet for the past few years, but this is my go-to vegan version.

I use store-bought pastry to make it quick and easy.

I've also left out the portobello mushrooms that some recipes have running through the wellington, as I find they take on a strange texture within the pastry.

My trick for the BEST mushroom wellington is to make sure it has loads of flavors in the filling.

My go-to addition is soy sauce, which really brings out the mushroom flavor without overpowering it.

At Christmas I add chopped sage, but at Easter, I tend to use rosemary or thyme. You could even add all three!

So this is my tried and tested version. It's bursting with umami flavor and I hope you love it as much as we do. 

Serve it with a generous drizzle of Mushroom Gravy.

Vegetarian Wellington

This vegetarian wellington is perfect for a veggie option for a holiday dinner. This recipe is actually vegan, but you can add cheese if you want it to be more vegetarian.

However, any veggie I know loves this version just as it is!

You could try adding veggie stilton, brie, camembert of cheddar. 

Vegetarians can also use egg to brush the pastry. It makes it shinier than using vegan milk.

Ingredients

For this recipe, you will need:

Olive oil - to cook the mushrooms. You can substitute butter or vegan butter.

Mushrooms - choose whatever variety you love: button, chestnut, cremini, shiitake etc... 

Onion - use red or yellow.

Garlic - I love garlic, but you can leave it out if you don't!

Cooked chestnuts - This is optional. They're a popular French product of cooked chestnuts that usually come in a vacuum-sealed pack. Substitute more mushrooms or chopped nuts.

Spinach - get some greens in! Kale works too.

Soy sauce - adds a deep umami flavor.

Sage leaves - I love using fresh, but dried works too. Or try rosemary or thyme.

Puff pastry - I use store bought but you could make your own puff pastry. Check it’s vegan if required, most  store bought ones are.

Dairy-free milk - or regular milk if you're making this as a vegetarian wellington.

Kikkoman

I made this delicious wellington recipe for Kikkoman after they challenged me to come up with a Christmas recipe using one of their quality sauces. Check out the Kikkoman range!

I've long loved the way soy sauce give mushrooms a wonderful depth of umami flavor.

It's a trick that I got from my mum who always adds a glug of soy sauce to sauteed mushrooms. You can't taste the soy sauce, but it really brings out the mushroom's natural taste beautifully.

How to make Vegan Mushroom Wellington

It's surprisingly simple to make this impressive-looking vegetarian wellington recipe. Just follow these step-by-step instructions, then scroll down to the recipe card for the full recipe!

1. Cook the mushrooms and onion until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
2. Add the garlic, chestnuts, spinach, Kikkoman soy sauce, sage and pepper.
3. Cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.

4. Allow the mixture to cool slightly, then press into a log shape
5. Roll in plastic wrap and refrigerate for at least 30 minutes. Heat the oven to 200C. Line a baking sheet with baking paper.
6. Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry.

7. Brush a little water around the edges of the pastry.
8. Fold the pastry around the filling (trim any excess pastry) and press the seams well to seal.
9. Place the wellington with the seam side down on the baking tray.

10. Use a sharp knife to score the pastry diagonally.
11. Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.

Scroll down for the full recipe

Tips

Chop the mushrooms in various shapes and sizes to get a nice texture. 

When cooking the mushroom mixture, cook until the pan is dry. You want as much moisture to evaporate as possible to ensure your pastry doesn't get soggy.

There's no need to add salt since the soy sauce is salty enough.

Be sure to let your filling chill completely before wrapping it in the puff pastry. This will ensure that you don't get a soggy bottom.

All puff pastry should be vegetarian but double-check the package if you want vegan.

I use store-bought puff pastry. But you could make your own.

For a vegetarian wellington, you can use an egg wash to get your pastry golden and shiny. 

For a vegan wellington, don't use the egg wash, instead try vegan milk mixed with a little olive oil, or just vegan milk.

Storage and Freezing

The cooked mushroom wellington will keep in the fridge for up to 3 days. Reheat as needed.

You can freeze the cooked wellington. Allow it to cool completely, then cook from frozen for approximately 40 minutes. 

Make-Ahead Wellington

For best results, you can make the filling ahead (up to 3 days) and keep it in the fridge. Then simply wrap it in the pastry and cook before serving.

You can also make and cook the wellington, then heat it up the next day (200C oven for about 35 minutes). Keep an eye on it as you may need to cover it with foil so it doesn't get too browned during the second cooking. 

Serving Suggestions

This dish is perfect served with these side dishes! Or scroll down for my zesty, wintery Ponzu Cabbage Salad. 

Parmentier Potatoes
Green Beans Almondine
Caponata Alla Sicilliana
Baby Hasselback Potatoes
Balsamic Brussels Sprouts
Maple Glazed Carrots

Variations

For a vegetarian wellington, you could try adding some brie to the mushroom mixture.

Try it with a little cranberry sauce spread onto the filling before wrapping in the pastry for a festive flavor.

Add some chopped nuts for extra texture - almonds, hazelnuts and pecans all work beautifully.

Use up any leftover mushrooms

Do you have more mushrooms to use up?
If you’re anything like me then you’re also always on the lookout for ways to reduce food waste (and save money!).
So here are some recipe ideas on how to use up leftover mushrooms from this recipe.

Mushrooms on Toast (vegan)
Pan Fried Gnocchi with Garlic Mushrooms and Thyme (vegetarian or vegan)
Easy Broccoli and Mushroom One Pot Pasta (vegan)
Miso Roasted Mushrooms with Courgetti (vegan)

Get the Recipe

Disclosure: This mushroom wellington recipe was commissioned by Kikkoman. All opinions are my own. Thanks for supporting the brands that make it possible to write Veggie Desserts.

Mushroom Wellington

Kate Hackworthy | Veggie Desserts

Mushroom Wellington is a flavor-packed, easy and showstopping vegan or vegetarian main dish. You can make it ahead, and it's perfect for the holidays.

4.84 from 24 votes

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Prep Time 10 mins

Cook Time 45 mins

Chilling time 30 mins

Total Time 1 hr 25 mins

Course Dinner, Main Course

Cuisine American, British, Vegan, Vegetarian

Servings 6

Calories 331 kcal

Equipment

• Knife
• Baking sheet
• Oven

Ingredients

 

• 1 tablespoon olive oil
• 4 cups (17 oz / 500g) mushrooms sliced
• 1 onion sliced
• 3 garlic cloves chopped
• 1 cup (150g) cooked chestnuts chopped (optional)
• 4 oz (115g) spinach chopped
• 2 tablespoon soy sauce
• 1 tablespoon chopped fresh sage
• ¼ teaspoon black pepper
• 13 oz (375g) puff pastry check it’s vegan
• Dairy-free milk for brushing

Instructions

 

• Heat the oil in a large frying pan over a medium/high heat, then add the mushrooms and onion and cook, stirring often, until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
• Add the garlic, chestnuts, spinach, soy sauce, sage, salt and pepper and cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
• Allow the mixture to cool slightly, then press into a log shape, roll in cling film and refrigerate for at least 30 minutes.

  NOTE: Cooling it stops the pastry from getting soggy. If you don't have time to wait, it will still be delicious.
• Heat the oven to 400F / 200C. Line a baking sheet with baking paper.
• Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry. Brush a little water around the edges of the pastry. Fold the pastry around the filling (trim any excess pastry) and press the seams to seal.
• Place the wellington with the seam side down on the baking tray. Use a sharp knife to score the pastry diagonally.
• Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.
• Delicious served warm with vegan gravy and roasted vegetables.

Video

Notes

• Chop the mushrooms in various shapes and sizes to get a nice texture. 
• When cooking the mushroom mixture, cook until the pan is dry. You want as much moisture to evaporated as possible to ensure your pastry doesn't get soggy.
• There's no need to add salt, since the soy sauce is salty enough.
• Be sure to let your filling chill completely before wrapping it in the puff pastry. This will ensure that you don't get a soggy bottom.
• All puff pastry should be vegetarian, but double-check the package if you want vegan.
• I use store-bought puff pastry. But you could make your own.
• For a vegetarian wellington, you can use an egg wash to get your pastry golden and shiny. 
• For a vegan wellington, don't use the egg wash, instead try vegan milk mixed with a little olive oil, or just vegan milk.

Storage and Freezing

• The cooked mushroom wellington will keep in the fridge for up to 3 days. Reheat as needed.
• You can freeze the cooked wellington. Allow it to cool completely, then cook from frozen for approximately 40 minutes. 

Make-Ahead Wellington

For best results, you can make the filling ahead (up to 3 days) and keep it in the fridge. Then simply wrap it in the pastry and cook before serving.

Nutrition

Calories: 331kcalCarbohydrates: 35gProtein: 7gFat: 19gSaturated Fat: 4gSodium: 457mgPotassium: 562mgFiber: 2gSugar: 3gVitamin A: 1772IUVitamin C: 19mgCalcium: 37mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.