• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
menu icon
go to homepage
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
subscribe
search icon
Homepage link
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
×
Home » Recipes » Vegan Dinners

Mushroom Wellington

Published: Dec 17, 2019 · Modified: Dec 7, 2023 by Kate Hackworthy · 21 Comments

Jump to Recipe Print Recipe
pinnable image for vegan mushroom wellington
pinnable image for 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.

Close up of a slice of vegan mushroom wellington.

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.

Jump to:
  • Mushroom Wellington
  • Reader Testimonials
  • Vegan Wellington
  • Vegetarian Wellington
  • Ingredients
  • Soy sauce
  • How to make Vegan Mushroom Wellington
  • Tips
  • Storage and Freezing
  • Make-Ahead Wellington
  • Serving Suggestions
  • Variations
  • Use up any leftover mushrooms
  • Get the Recipe
  • 📖 Recipe
  • 💬 Comments

Reader Testimonials

⭐⭐⭐⭐⭐ " This recipe was phenomenal! I made the filling the day before and used walnuts instead of chestnuts. Turned out great!! I was very pleased and will be writing out this recipe for my forever recipe box! Thanks so much for sharing!" - Lisa

⭐⭐⭐⭐⭐ "My daughter ( the cook in our family) made this for our Christmas dinner. It was so tasty and looked really special. I ( neither a willing nor able cook) asked for the recipe and have made it twice since. It was perfect both times. I froze it in portions, it worked perfectly. Thank you x" - Kathi

⭐⭐⭐⭐⭐ "I made a big hit with this at Christmas. Chopped walnut/ almond mixture was substituted for chestnuts. I am making again today - just because" - JM

⭐⭐⭐⭐⭐ "Just made this for Christmas dinner! Made it exactly except used walnuts. Amazing! Will be making it again. Thanks so much. Saved my holiday dinner!" - Jill

A slice of mushroom wellington on a plate with sprouts and red cabbage.

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 or Easy Vegan Gravy.

A mushroom wellington on a cutting board next to sage leaves and sprouts.

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 vegan vegetarian mushroom wellington recipe

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. Walnuts work great.

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.

Overhead shot of a mushroom wellington with a slice on a plate with sprouts and red cabbage.

Soy sauce

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.

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.

Pouring vegan gravy on a vegetarian wellington made with mushrooms.

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!

Collage of making mushroom wellington.

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.

Collage: mushroom filling, it wrapped, making the wellington.

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.

Wrapping the pastry around the mushroom filling.

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.

Uncooked wellington ready to bake, cooked wellington.

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.

A mushroom vegetarian wellington on a wooden board next to sage leaves and sprouts.

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. 

Close up of a slice of vegan wellington with gravy and sprouts.

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.

A slice of mushroom wellington on a plate with sprouts and red cabbage. Vegan vegetarian recipe.

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)

A slice of mushroom wellington on a plate with sprouts and red cabbage salad.

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.

📖 Recipe

Close up of a slice of vegan mushroom wellington.

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.
4.89 from 36 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
SaveSaved!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 25 minutes 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.

More Vegan Dinner Recipes

  • A cast iron dish of chickpea curry on a wooden table.
    Easy Chickpea Curry
  • Close up of tofu curry on a plate with rice and wilted spinach.
    Tofu Curry
  • Dish of vegan pad thai on a table.
    Vegan Pad Thai
  • Looking down at a table with a dish of bean stew and napkin.
    Red Bean Stew
  • Tweet
  • Share
  • Email

Reader Interactions

Comments

    4.89 from 36 votes (14 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Pam

    December 29, 2024 at 11:11 am

    5 stars
    My family absolutely loved this, even the nest eaters!! I made it exactly to the recipe and would not change anything. I thought it was pretty easy to make.

    Reply
  2. Tracy

    December 14, 2023 at 5:57 pm

    5 stars
    Worked out so well and everyone loved it!

    Reply
  3. Gianne

    December 07, 2023 at 12:09 pm

    5 stars
    The combination of the earthy mushrooms and flaky pastry is a match made in heaven. Each bite is filled with rich flavor and the texture is perfection. I can't wait to have it again!

    Reply
  4. Vicky

    November 28, 2023 at 2:15 pm

    5 stars
    This Mushroom Wellington recipe was perfect for Thanksgiving. Loved the combination of mushrooms and flaky pastry. Can't wait to impress my vegan Christmas guests with this!

    Reply
  5. Beth

    November 27, 2023 at 3:15 pm

    5 stars
    This is absolutely delicious! I love mushrooms, so even though I'm not a vegetarian, I was super eager to give this a try. I would put this up against any beef wellington any day of the week!

    Reply
  6. Kathi

    February 26, 2023 at 7:01 am

    5 stars
    My daughter ( the cook in our family) made this for our Christmas dinner. It was so tasty and looked really special. I ( neither a willing nor able cook) asked for the recipe and have made it twice since. It was perfect both times. I froze it in portions, it worked perfectly. Thank you x

    Reply
  7. Sammy

    December 30, 2022 at 1:09 pm

    5 stars
    Hello! I made this recipe for Christmas Day! Loved it.

    Reply
  8. Tavo

    December 27, 2022 at 4:05 pm

    5 stars
    I tried your Mushroom Wellington recipe, and it's absolutely fantastic! The mushrooms are so flavorful, and the pastry is perfectly flaky. It's a wonderful plant-based take on the classic dish, ideal for special occasions or a fancy dinner at home. Your recipe made it easy to achieve a deliciously impressive result. Thanks for this delightful culinary creation!

    Reply
  9. Lorax

    December 26, 2022 at 8:18 pm

    5 stars
    We substituted walnuts for the cooked chestnuts, and they were a necessary addition for texture. If you aren't a fan of chestnuts like us, you will want to make sure your sub another nut replacement. It took more like 30 minutes to make sure all the liquid evaporated off the mushrooms and onions, so I suggest budgeting more time for this recipe.

    Reply
  10. Sheila

    November 26, 2022 at 3:11 pm

    5 stars
    Loved this Wellington so much! We made it for Thanksgiving and I am excited to make it again for Christmas day! Thank you

    Reply
  11. Lisa Blair

    April 17, 2022 at 5:24 pm

    5 stars
    This recipe was phenomenal! I made the filling the day before and used walnuts instead of chestnuts. Turned out great!! I was very pleased and will be writing out this recipe for my forever recipe box! Thanks so much for sharing!

    Reply
  12. Mel

    March 26, 2022 at 4:38 pm

    5 stars
    I was making dinner for…my son and son in law who are vegan….my husband and me who are gluten and dairy intolerant and my mum who doesn’t really like vegan food ie tofu or jackfruit! Made this Wellington use I got gluten free puff pastry and served with buttered new potatoes, Brussels, fine green beans, roast asparagus and my own mushroom gravy! Went down well….no leftovers! My son and son in law made the starter and dessert! Well stuffed now 😋

    Reply
  13. JM

    January 28, 2022 at 10:15 pm

    5 stars
    I made a big hit with this at Christmas. Chopped walnut/ almond mixture was substituted for chestnuts. I am making again today - just because! Yum. I am not a stellar cook (that's my sister) but I was very proud of this result!

    Reply
    • Jill

      December 26, 2022 at 12:19 am

      5 stars
      Just made this for Christmas dinner! Made it exactly except used walnuts. Amazing! Will be making it again. Thanks so much. Saved my holiday dinner!

      Reply
  14. Becky

    December 20, 2020 at 6:15 pm

    5 stars
    Loved it!

    Reply
  15. Betty

    June 01, 2020 at 2:13 pm

    5 stars
    Fabulous! Straightforward to make (once I had fully peeled the chestnuts!) and absolutely delicious. The entire wellington disappeared at one sitting (4 people). I increased the amount of chestnuts by about 100gr - as I had around 250gr and I had spent all that time peeling them, and I added a tbs of nutritional yeast for the extra umami. This will be made again and again, but in future, I am going to buy in pre-prepared chestnuts! Thank you

    Reply
  16. Jenn

    December 28, 2019 at 3:10 pm

    5 stars
    I'm a sucker for anything with puff pastry, and I'm in love with this recipe! It was quite easy to make and it was rich, savory, flaky - YUM! Will make again for sure. We are veggie nto vegan, so brushed it with egg wash and it was all glossy and a pretty centrepiece. OH, and I subbed the chestnuts for walnuts since that's what I coudl get.

    Reply
  17. Rebecca

    December 27, 2019 at 3:40 pm

    5 stars
    this was sooo good! Loved how simple, yet bursting with umami flavors it is.

    Reply
  18. Laura

    December 19, 2019 at 3:24 pm

    5 stars
    I was looking for something a bit different, and impressive to serve at a family party. This went over very well. I wasn't sure the crust would stay crispy, but it did. Very good.

    Reply
  19. Elena

    December 19, 2019 at 2:55 pm

    5 stars
    I love this vegan-friendly version of the classic beef wellington. We had it for a pre-Christmas event and it was a hit with the veggies! Will definitely make it again.

    Reply
  20. Lisa Huff

    December 17, 2019 at 3:30 pm

    5 stars
    ummm GENIUS!!! I think this looks way better than the beef version. Would make a great appetizer too!

    Reply

Primary Sidebar

Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

Collage of press logos.

Popular recipes

  • Stack of naan breads on a plate.
    Easy Naan Bread Recipe (yeast-free)

  • Plate of lentil dahl and rice.
    The BEST Easy Red Lentil Dahl

  • Soup in a bowl with a spoon.
    Easy Lentil Soup

  • Spoonful of sauce on a jar of it.
    Cane's Sauce Recipe (copycat)

Vegetable Cake Recipes

  • A cake and a piece of cake sitting on top of a table.
    Apple Kale Cake with Apple Icing

  • Close up of cut loaf cake.
    Parsnip Loaf Cake

  • Cake on a cake stand with slices missing
    Vanilla Spinach Cake

  • A slice of lemon cucumber cake on a plate.
    Lemon and Cucumber Cake

My cookbook

Veggie Desserts and Cakes Cookbook cover.

Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

Footer

↑ back to top

About

  • About me
  • Contact
  • Work with me
  • Press
  • Veggie Desserts Cookbook

Newsletter

  • Sign Up for newsletter updates

Partner Sites

  • You Say Potatoes

Disclaimers

  • Disclosures & Affiliate Policies
  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Kate Hackworthy / Veggie Desserts

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This recipe worked out perfectly!
The whole family loved this recipe!
Easy and tasty!
I'm sure we'll be making this recipe again and again!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.