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Vegan Mushroom Wellington

This vegan mushroom wellington combines portobello and mixed mushrooms with herbs in golden puff pastry for a showstopping main dish that's perfect for Christmas dinner and special occasions.
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Total Time 1 hour 45 minutes
Course Main Course
Cuisine British
Servings 8

Equipment

  • Large baking sheet
  • Parchment paper
  • Large skillet
  • Food processor
  • Sharp knife
  • Pastry brush

Ingredients
  

  • 2 sheets vegan puff pastry most store-bought are accidentally vegan, check the label!
  • 4 large portobello mushrooms stems removed
  • 8 oz mixed mushrooms cremini, shiitake, oyster, finely chopped
  • 3 shallots finely diced
  • 4 garlic cloves minced
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp fresh rosemary chopped
  • 2 cups fresh spinach
  • 1/2 cup walnuts toasted and chopped
  • 2 Tbsp nutritional yeast
  • 1 Tbsp Dijon mustard
  • 3 Tbsp olive oil
  • Salt and black pepper to taste
  • 3 Tbsp plant milk for brushing
  • 1 tsp maple syrup to mix with plant milk for "egg wash"

Instructions
 

  • Prep the portobellos – Preheat your oven to 400°F (200°C). Brush portobellos with 1 Tbsp olive oil, season with salt and pepper, and roast for 15 minutes. Let cool, then pat dry with paper towels. (Soggy mushrooms = soggy pastry = sad vegans)
  • Create the flavor base – Heat 2 Tbsp olive oil in a large skillet. Add shallots and cook until translucent (about 3 minutes). Toss in garlic and mixed mushrooms, cooking until they've released and reabsorbed their moisture (about 8-10 minutes). Feeling fancy? Splash in a glug of vegan white wine here.
  • Get herby with it – Add thyme and rosemary to the mushroom mixture. Season generously with salt and pepper. Cook another minute until fragrant. Your kitchen should smell like heaven right about now.
  • Wilt and blend – Add spinach and cook until just wilted. Remove from heat and let cool completely. (Hot filling = melted pastry = kitchen disaster)
  • Process for success – Place the cooled mixture in a food processor with walnuts and nutritional yeast. Pulse until combined but still textured. You want chunky, not baby food.
  • Pastry preparation – Roll out one sheet of puff pastry on a floured surface to about 11×13 inches. Transfer to a parchment-lined baking sheet.
  • Assembly time – Spread Dijon mustard down the center of the pastry, leaving a 2-inch border. Layer the portobello mushrooms in a row, then top with the processed mixture, forming a neat mound.
  • Wrap it up – Brush borders with plant milk. Roll out the second pastry sheet slightly larger and drape over the filling. Press edges to seal, trim excess, and crimp with a fork. Feeling artistic? Use scraps to create decorative leaves on top.
  • Final touches – Mix plant milk with maple syrup and brush over the entire wellington. Cut three small slits in the top for steam to escape. Refrigerate for 20 minutes (this helps prevent pastry shrinkage—and aren't we all fighting shrinkage?).
  • Bake to glory – Bake for 30-35 minutes until golden brown and flaky. Let rest for 10 minutes before slicing (if you can wait that long).

Notes

  • The key to a non-soggy wellington is getting as much moisture out of the mushrooms as possible. Don't rush this step!
  • Make sure everything is cooled completely before assembly. Hot filling = disaster.
  • The wellington can be assembled up to 24 hours ahead and kept refrigerated until ready to bake.
  • For the crispiest bottom, preheat your baking sheet before placing the wellington on it.
  • This recipe is 100% vegan and dairy-free. Contains nuts (walnuts), which can be omitted for allergies. The puff pastry contains gluten, but you can find gluten-free alternatives. The nutritional yeast provides a cheesy flavor without any actual cheese—magic!