Vegan Mushroom Wellington
This Vegan Mushroom Wellington features a golden puff pastry encasing a savory filling of sautéed mushrooms, walnuts, and herbs. The layered textures and rich umami flavors create an impressive plant-based centerpiece perfect for special occasions.
Ingredients
- 2 sheets vegan puff pastry most store-bought varieties are accidentally vegan
- 2 pounds mixed mushrooms portobello, cremini, shiitake, roughly chopped
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 3 tablespoons olive oil divided
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 cup walnuts toasted and chopped
- ½ cup breadcrumbs ensure they’re vegan
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary minced
- Salt and freshly ground black pepper to taste
- ½ cup cooked and cooled wild rice optional, for extra texture
- 3 tablespoons plant-based milk for brushing
- 1 tablespoon maple syrup for brushing, creates a golden finish
Instructions
- Prepare your workspace by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Take the puff pastry out of the freezer to thaw according to package instructions.
- Cook the mushrooms properly by working in batches. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add about one-third of the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Transfer to a large bowl and repeat with remaining mushrooms, adding more oil as needed.
- Sauté the aromatics in the same pan using the remaining oil. Cook the onion until translucent, about 5 minutes, then add garlic and cook for another minute until fragrant. Add to the mushroom bowl.
- Create the flavor base by returning the mushroom mixture to the pan. Add soy sauce and balsamic vinegar, stirring to coat everything evenly. Cook for another 2-3 minutes until the liquid is mostly absorbed.
- Process half the mixture in a food processor until finely chopped but not puréed. This creates a binding texture while leaving some mushroom pieces intact for a meaty bite.
- Combine all filling components in a large bowl—processed mushrooms, chopped mushrooms, walnuts, breadcrumbs, herbs, and wild rice if using. Season with salt and pepper. Let cool completely (warm filling will make the pastry soggy).
- Assemble your wellington by rolling out one puff pastry sheet on a floured surface to about 11 x 15 inches. Transfer to the prepared baking sheet. Place the cooled filling mixture in the center, forming a compact loaf shape with about 1.5 inches of pastry exposed on all sides.
- Create the top crust by rolling out the second pastry sheet to the same size and draping it over the filling. Press the edges of both pastry sheets together firmly, trimming any excess. Crimp the edges with a fork to seal.
- Make it golden by mixing plant milk with maple syrup and brushing this mixture over the entire pastry. Cut 3-4 small slits in the top to allow steam to escape during baking.
- Bake until perfectly done, which takes about 40-45 minutes or until the pastry is puffed and golden brown. If it’s browning too quickly, tent loosely with foil.
- Rest before serving for at least 10 minutes to allow the filling to set. This makes for cleaner slices and prevents the filling from being too hot.
Notes
- For best results, make sure your mushroom mixture is completely cool before wrapping in pastry. A warm filling will make the pastry soggy and prevent proper puffing.
- The filling can be made a day ahead and refrigerated to save time on the day of serving.
- For extra flavor, you can add 2-3 tablespoons of nutritional yeast to the filling mixture.
- To make this gluten-free, look for gluten-free puff pastry and use gluten-free breadcrumbs and tamari instead of soy sauce.
- For a pretty presentation, you can score decorative patterns on the top pastry before baking, just be careful not to cut all the way through.