Cozy Vegetarian Mushroom Wellington Recipe

Why You’ll Love This Recipe

• Show-Stopping Presentation: Golden, flaky puff pastry wrapped around a rich mushroom filling—it’s almost too pretty to eat.
• Flavorful Filling: The combination of mushrooms, garlic, thyme, and a touch of balsamic creates layers of savory goodness.
• Completely Vegetarian: Perfect for meat-free guests and hearty enough to satisfy everyone else.
• Customizable: Easily adapt the filling to include your favorite vegetables or even make it vegan (I’ve got tips below!).

Ingredients Breakdown

Essentials:

• Mushrooms: Cremini, button, or even a mix of wild mushrooms work beautifully here. Dice them finely for the best texture.
• Spinach: Fresh or frozen spinach adds brightness and balance to the filling. Just make sure to squeeze out any excess water after cooking.
• Shallots and Garlic: The base for flavor. Shallots offer a slightly sweet, delicate touch to complement the mushrooms.
• Puff Pastry: Store-bought puff pastry keeps things simple and ensures those buttery, flaky layers.
• Balsamic Vinegar: Just a splash enhances depth and brings some subtle tanginess to the dish.
• Breadcrumbs or Chopped Nuts: Helps bind the filling and adds a nice texture.
• Egg Wash: Gives the pastry that beautiful golden hue. A plant-based milk wash works perfectly if you need a vegan option!

Pro Tips:

• If you’re using frozen puff pastry, remember to let it thaw in the fridge overnight for easy handling.
• No fresh thyme? Substitute dried thyme, but use half the amount since dried herbs are more concentrated.

Step-by-Step Instructions

1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté the shallots and garlic until fragrant and slightly softened, about 2 minutes. Add the diced mushrooms, a pinch of salt, and thyme. Cook until the mushrooms release their moisture and become golden brown, about 8–10 minutes.
2. Add Spinach and Balsamic: Stir in the chopped spinach and cook until wilted (or warmed through, if using frozen). Add a splash of balsamic vinegar and cook for another minute. Remove from heat and stir in breadcrumbs or nuts. Let the mixture cool.
3. Roll Out the Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle. Place the cooled mushroom mixture in the center, forming a log shape.
4. Wrap and Seal: Fold the pastry over the filling, sealing the edges tightly and tucking them underneath. Brush with egg wash (or plant-based milk) for that golden finish.
5. Chill: Let the assembled Wellington rest in the fridge for at least 20 minutes to ensure the pastry stays crisp and doesn’t puff up unevenly during baking.
6. Bake: Preheat your oven to 400°F (200°C). Place the Wellington on a parchment-lined baking sheet. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.

Chef’s Tips and Tricks

• To prevent a soggy bottom, make sure the mushroom filling is fully cooled and not overly wet before wrapping it in the pastry.
• For extra crunch, sprinkle the top with sesame seeds or flaky sea salt before baking.
• If your filling looks too dry, add a tablespoon of cream, sour cream, or a plant-based alternative to bring it together.

Recipe Variations and Serving Suggestions

• Vegan Option: Use vegan puff pastry and replace the egg wash with almond or soy milk. You can substitute ground flaxseed for the breadcrumbs if needed.
• Additions: Include roasted red peppers, cooked lentils, or crumbled feta for added flavor and variety.
• Serving Suggestions: Pair with a fresh green salad, roasted root vegetables, or a luscious mushroom gravy for a full-on feast.

FAQs

Can I make this ahead of time?

Absolutely! Assemble the Wellington and place it in the fridge (unbaked) for up to 24 hours. Bake fresh when ready.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispness.

Can I freeze this?

Yes! Freeze the unbaked Wellington and bake straight from frozen. You may need to add 10–15 minutes to the baking time.

Vegetarian Mushroom Wellington Recipe Card