Learn how to make these best Mushroom Wellington! This showstopping vegetarian main course is super delicious and easier to make than you'd think ... the perfect entrée for special occasions, like Thanksgiving, Christmas, or anytime of year!
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When it comes to holiday get togethers, I'm usually the only vegetarian at the table. And if friends or family are doing the cooking, I'm more than happy eating the veggie sides. They're usually the best part of the meal anyway!
If I'm making the dinner though, all bets are off. I love creating an impressive veg main dish that vegetarians and meat eaters will both love ... like this Mushroom Wellington!
Between its mouthwatering flavor and beautiful looks, this is a vegetarian entrée that's guaranteed to impress all your holiday guests! It's perfect for Thanksgiving, Christmas, New Years Eve, Valentine's Day, dinner parties, and more. Basically any festive occasion.
If you're searching for vegetarian holiday recipes, you're going to LOVE this tasty recipe. It's delicious, looks amazing, and feels super festive ... exactly what holiday cooking is all about! And it's much easier to make than you'd think.
Ready to get started? Keep scrolling for the recipe, plus tons of helpful tips!
About the Recipe
This beautiful recipe is basically a vegetarian Beef Wellington, which is a popular British dish. For my recipe, I've replaced the beef and pâté found in that classic with tons hearty, flavorful mushrooms wrapped in puff pastry.
Ingredients
This recipe uses simple to find, yet delicious ingredients to create an impressive entree! Here's what you'll need:
- Mushrooms - This recipe uses a combination of portobello mushrooms (which get roasted whole) and white mushrooms (which are diced and sautéed). Make sure to use large portobello mushrooms, about 5-inches across. If you can't find the right size, just purchase extra smaller mushrooms. The white mushrooms can be replaced with brown mushrooms, or even wild mushrooms.
- Mustard - After roasting, the portobellos are brushed with dijon mustard, which adds tons of flavor!
- Onions, Shallots + Garlic - The onions, shallots, and garlic add a great base of flavor for the sautéed mushrooms.
- Thyme - A little fresh thyme is the perfect finishing touch for the sautéed mushrooms.
- Olive Oil - You'll cook the mushrooms in extra virgin olive oil.
- Pastry - The mushrooms get wrapped in puff pastry before baking. Puff pastry is usually found in the freezer section. It needs to stay chilled, so defrost it in your refrigerator overnight before using.
- Egg - The pastry gets brushed with an egg wash before baking, which gives it a glossy seen and helps it brown.
Vegan Option
This recipe is vegetarian, but you can easily veganize it. First of all, you'll need a vegan puff pastry. The Pepperidge Farms Puff Pastry I used is already vegan. It's easy to find, and I'd highly recommend it.
Then before baking, you'll want to brush the Wellington with a plant based butter instead of the egg yolk.
How to Make a Mushroom Wellington
Let's talk about how to make gorgeous puff pastry entrée! This recipe is fairly easy to prepare, although there are a few steps involved. You'll find a detailed recipe card below, but here's an overview of the steps:
Prep the Mushrooms
You need to cook (and cool) the mushrooms before assembling the pastry:
- Roast portobellos. You'll start by removing the stems and gills from the portobello mushrooms. Next, brush the mushrooms with olive oil, then roast them. When the mushrooms are done, season them with salt and pepper, then brush them with Dijon mustard.
- Sauté mushrooms. While the portobellos roast, you'll sauté the onions and shallots in olive oil. When they're tender, you'll add the diced white mushrooms and continue cooking until they're starting to brown. Add the garlic, then remove the mushrooms from the burner and stir in the fresh thyme. Tip: If you'd like to speed things along a bit, turn up the heat to medium-high once you add the diced mushrooms.
Assemble the Wellingtons
Puff pastry isn't difficult to work with, but it needs to remain chilled. For best resutls, work as quickly as possible (so the dough doesn't warm up), and make sure the mushrooms have cooled to room temp before wrapping them in the pastry.
This recipe uses two sheets of puff pastry, and it makes two Wellingtons. You're going to work with one sheet at a time. Here's how to assemble everything:
- Roll out dough. Remove one sheet of puff pastry from your refrigerator, and place it on a lightly floured board or piece of parchment paper. Sprinkle the top of the dough with a little more flour, then using a rolling pin, roll it out to a 10 x 12-inch rectangle. Press together any seams that have split apart. Tip: I recommend using parchment paper, because you can use the paper to help fold over the dough and there's less clean up.
- Add filling. Spread half of the onion-mushroom mixture down the center of puff pastry, leaving a ½-inch border on either end. Top this mixture with 2 portobello mushrooms.
- Wrap the pastry around the filling. Fold one side of the puff pastry over the mushroom filling, then fold the other side of the pastry over that. Turn the ½-inch border under, and pinch together any seams.
- Transfer to baking sheet. Place the Wellington seam-side down on a baking sheet, then repeat this process with the remaining ingredients. You will have two Wellingtons when you're done.
Score + Bake the Puff Pastry
You'll brush the pastry with an egg yolk-water mixture next, which helps the puff pastry turn a beautiful golden color as they bake. Then, you'll use a sharp knife to score a pattern in the puff pastry. Make sure to use a light touch, and try not to cut all the way through the dough.
There are many different ways to score puff pastry, but here are two to designs that aren't too difficult:
- Crosshatch Pattern (on the left below): Score diagonal lines (parallel to each other) all going in one direction. Then, cross over them with diagonal lines (again, parallel to each other) going in the other direction. This simple pattern is easier to create, and it actually ended up being my favorite design!
- Herringbone Pattern (on the right below): Score three vertical lines on top of the pastry, plus one line on either side, dividing the dough into six sections. Then, score diagonal lines within each section, making sure the lines from the neighboring sections meet along the vertical lines.
Once the Wellingtons are scored, you'll bake them until they're puffed up and deep golden brown.
Don't those Mushroom Wellington look gorgeous? And this vegetarian recipe tastes as good as it looks, making it perfect for special occasions. Serve it for Christmas, Thanksgiving, New Year's Eve, Valentine's Day ... basically anytime you want to impress your guests!
Serving Suggestions
This Veggie Wellington looks absolutely beautiful served on a platter surrounded by Roasted Vegetables (these Roasted Root Vegetables would be lovely, too)! If you're serving this recipe at a dinner party, make sure to cut it at the table (use a serrated knife) ... that way everyone can appreciate your amazing handiwork!
Serve this show stopping recipe with all your favorite holidays dishes. I paired it with my Dad’s Classic Bread Stuffing (although this Mushroom Stuffing would also be delish!), my Mom’s Cream Cheese Mashed Potatoes (these Garlic Mashed Potatoes are amazing, too), Mushroom Gravy, and Cranberry Orange Sauce. All classics, and all totally vegetarian!
Related Recipes
If you loved this recipe, make sure to check out my Vegetable Wellington recipe, too! Looking for more impressive vegetarian entrées for the holidays (or anytime of year)? Try one of these recipes next:
- Stuffed Delicata Squash
- Classic Fettuccine Alfredo (or this yummy Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes)
- Butternut Squash Lasagna
- Phyllo Vegetable Pie
- Creamy Mushroom Strudels
- Moroccan Spiced Vegetarian Cabbage Rolls
- Pasta Primavera with Roasted Vegetables
Searching for more puff pastry recipes? You'll love these Tarte Soleil and this Baked Brie, too!
Mushroom Wellington
Ingredients
- nonstick cooking spray
For Filling:
- 4 large portobello mushrooms
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 2 teaspoons Dijon mustard
- 1 medium onion, diced
- 2 medium shallots, diced
- 1 ½ pounds white mushrooms, diced small
- 2 large cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- kosher salt
- pepper
For Assembling:
- 2 sheets puff pastry, chilled
- all-purpose flour
- 1 egg yolk
Instructions
- Preheat oven to 425 degrees. Lightly spray two baking sheets with nonstick spray.
Prepare Filling:
- Use a spoon to remove gills from portobello mushrooms. Brush mushrooms on both sides with 2 teaspoons olive oil.
- Place mushrooms, gill-side up, on a baking sheet. Roast for 10 minutes. Flip mushrooms, then roast for 15 more minutes, or until mushrooms and tender and their surface is dry.
- Season mushrooms with salt and pepper, then brush with Dijon mustard. Set aside to cool.
- Reduce oven heat to 400 degrees.
- While portobellos are roasting, heat remaining tablespoon olive oil in a large skillet. When pan is hot, add onions and shallots. Season with salt and pepper. Cook until starting to brown, stirring occasionally.
- Add diced mushrooms to pan. Cook mushrooms, stirring frequently, until they are lightly browned and any liquid they release has evaporated.
- Stir in garlic and cook until fragrant, stirring constantly (about 1 minute). Remove mushrooms from heat, then add thyme and season to taste with salt and pepper. Set aside to cool.
Assemble Wellingtons:
- When mushrooms have cooled completely, remove a sheet of puff pastry from refrigerator. Place puff pastry on a lightly floured board or a piece of parchment paper.
- Sprinkle puff pastry lightly with flour, then use a rolling pin to roll pastry out to a 10 x 12-inch rectangle. Press together any tears in the pastry.
- Add half of the onion-mushroom mixture down the center of the puff pastry, leaving a ½-inch border on either end. Top mixture with two portobello mushrooms.
- Fold one side of the pastry over the mushrooms, then fold the other side over that. Fold under ½-inch border, then pinch together seams.
- Place Wellington on baking sheet (seam side down). Repeat process with remaining puff pastry and mushrooms.
- Whisk together egg yolk and 2 teaspoons cold water. Brush over top and sides of puff pastry.
- Use a sharp knife to lightly score pastry with a pattern, if desired. Do not cut through pastry.
- Bake Wellingtons at 400 degrees until puffed and golden, about 40 to 45 minutes, rotating pan halfway through baking.
- Use a serrated knife to cut each Wellington into 4 to 5 slices. Serve immediately. Enjoy!
Notes
Nutrition
Can you use dried mushrooms to make this?
Hi, Sherry! I haven't made it with dried mushrooms before, but you could definitely do that. I would suggest using a combination of dried and fresh for the best flavor + texture.
This looks very impressive, Ginnie, as well as delicious! I've always been a little afraid of working with puff pastry, but I think I could do this!
Thank you so much, Amy! It's actually much easier to work with than you'd think. It basically comes in one sheet (no individual layers like phyllo), and as long as it stays cold there shouldn't be any issues. 🙂