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    Home » Recipe » Main Dish » Mushroom Wellington

    Mushroom Wellington

    Published Nov 15, 2018 · Updated Oct 29, 2021 by Ginnie · 2 Comments

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    Learn how to make these best Mushroom Wellington!

    This show stopping vegetarian main course is the perfect entrée for special occasions, like Thanksgiving, Christmas, or anytime of year!

    Slices of the finished recipe on a platter surrounded by veggies.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Are you looking for a vegetarian entree that will wow your holiday guests?

    Then, you'll want to make this amazing Mushroom Wellington!

    This showstopping main course is perfect for Thanksgiving, Christmas, New Years Eve, Valentine's Day, dinner parties. Basically any festive occasion.

    Between its mouthwatering flavor and beautiful looks, this is one recipe that's guaranteed to impress all your holiday guests!

    The finished recipe served on a platter with roasted vegetables.

    About the Recipe

    When it comes to holiday get togethers, I'm usually the only vegetarian there. And if someone else is 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 entree that vegetarians and meat eaters will both love ... like this Mushroom Wellington.

    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 mushrooms wrapped in puff pastry.

    If you're looking for vegetarian holiday recipes, you have to try this tasty recipe. It's delicious, looks amazing, and feels super festive ... exactly what holiday cooking is all about!

    A plate topped with a slice of the finished recipe, mashed potatoes, stuffing, and veggies.

    Ingredients

    This recipe uses simple to find, yet delicious ingredients to create an impressive entree! Here's what you'll need:

    • Extra Virgin Olive Oil
    • Portabella Mushrooms
    • White Mushrooms
    • Onions + Shallots
    • Fresh Garlic
    • Fresh Thyme
    • Dijon Mustard
    • Puff Pastry
    • Egg Yolk
    • Salt (I prefer Kosher salt) and Pepper

    Make sure to use large portabella mushrooms, about 5-inches across. If you can't find the right size, just purchase extra smaller mushrooms. You can replace the white mushrooms with brown mushrooms, or even wild mushrooms, if you prefer.

    Puff pastry is usually found in the freezer section. It needs to stay chilled, so defrost it in the refrigerator overnight before using.

    Vegan Option

    This recipe is vegetarian, but it's super easy to veganize. 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 vegan butter replacement or with olive oil, instead of the egg yolk.

    The recipe ingredients grouped together on a wood board.

    How to Make a Mushroom Wellington

    Let's talk about how to make gorgeous puff pastry recipe! This recipe is easier than you'd think, although there are a few steps involved. I'm going to break it down for you step-by-step, but here's the basic plan:

    1. Roast portabella mushrooms, then brush with Dijon mustard.
    2. Saute diced onions, shallots, and white mushrooms. Season with garlic and fresh thyme.
    3. Top a sheet of puff pastry with onion-mushroom mixture, then the portabellas.
    4. Fold the pastry around the mushroom filling, then bake until golden.

    Not too hard right? You can do it!

    Preparing the Mushrooms

    The first thing you need to do is cook the mushrooms. Start by removing the stems from the portabella mushrooms, then use a spoon to scrape the gills from inside the caps.

    Brush the portabella mushrooms on both sides with olive oil, then roast for 10 minutes, gill-side up. After 10 minutes, flip the mushrooms over. Roast the mushrooms for an additional 15 minutes or until any liquid they've released has evaporated ... they should look dry on the outside.

    Remove the portabellas from the oven, then season them to taste on both sides with salt and pepper. Brush the mushrooms with a little Dijon mustard, then set them aside to cool.

    A photo collage showing how to prepare the portobello mushrooms.

    While the portabellas are roasting, you'll work on the other part of the filling. You'll start by sauteing onions and shallots in olive oil.

    Once the onion mixture has started to brown, you're going to stir in a ton of diced white mushrooms ... a pound and a half, to be precise. Don't worry if this seems like too much, the mushrooms will reduce in size as they cook.

    Cook these mushrooms until any liquid they've released has totally evaporated, and they are starting to brown. If you'd like to speed things along a bit, turn up the heat to medium-high once you add the diced mushrooms.

    You'll saute the mushrooms with a little garlic, then remove them from the heat and stir in fresh thyme. Season everything to taste with salt and pepper, then set the mushrooms aside to cool.

    A photo collage showing the chopped mushrooms being sauteed.

    Assembling the Recipe

    Puff pastry is not that hard to work with, but it must remain chilled. You'll want to work as quickly as possible so the dough doesn't warm up. Your filling should also be cool, so make sure to let all those mushrooms cool to room temp before proceeding.

    This recipe uses two sheets of puff pastry (and makes two Wellingtons), and you're going to work with one sheet  at a time.

    Here's how to assemble everything:

    1. Remove one sheet of puff pastry from the refrigerator, and place it on a lightly floured board or piece of parchment paper. (I like using parchment paper, because you can use the paper to help fold over the dough and there's less clean up.)
    2. Sprinkle the top of the dough with a little more flour, then using a rolling pin, roll it out to about 10 x 12-inches. Press together any seams that have split apart.
    3. 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 portabella mushrooms.
    4. 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.
    5. Place the Wellington seam-side down on a baking sheet, then repeat this process with the remaining ingredients.
    A photo collage showing how to wrap the filling in puff pastry.

    Scoring the Puff Pastry

    Next, you're going to brush the pastry with an egg yolk-water mixture. This will help them get that beautiful golden color as they bake.

    Then, use a really sharp knife to score a pattern in the puff pastry. Use a light touch and try not to cut all the way through the dough.

    I created two different designs:

    • For the crosshatch pattern (on the left below): I scored diagonal lines all going in one direction. Then, I crossed over them with diagonal lines going in the other direction. This simple pattern ended up being my favorite design.
    • For the herringbone pattern (on the right below): I scored three vertical lines in the pastry first, dividing the dough into four sections. Then, I scored diagonal lines in each section, making sure the lines in the neighboring sections met in the middle. If I were to do this again, I would continue the herringbone pattern on the side of the dough.
    • Once the Wellingtons are scored, you'll bake them until they're puffed up and deep golden brown.
    A photo collage showing how the scored Wellington looks before and after baking.

    Don't those Mushroom Wellington look gorgeous? I especially love how they look on a the platter surrounded by roasted vegetables.

    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.

    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!

    A slice of the finished Wellington on a plate with veggies.

    What to Serve with Mushroom Wellington

    Before we get to the recipe, I want to share a delicious vegetarian meal plan with you! Holidays can be kind of tricky for vegetarians, and these are dishes anyone would love, even meat eaters.

    So whether you are vegetarian, or there’s a vegetarian attending your Thanksgiving or Christmas dinner, you'll love these recipes!

    You can get all the recipes here:

    • Dad’s Classic Bread Stuffing ... this Mushroom Stuffing would also be delish!
    • Mom’s Cream Cheese Mashed Potatoes or try these Garlic Mashed Potatoes.
    • Mushroom Gravy
    • Roasted Vegetables ... these Roasted Root Vegetables would be tasty, too.
    • Cranberry Orange Sauce

    Related Recipes

    Looking for more impressive vegetarian entrées? Try one of these recipes next:

    • Fettuccine Alfredo with Asparagus and Sun Dried Tomatoes
    • Butternut Squash Lasagna with Kale and Mushrooms
    • Instant Pot Stuffed Peppers
    • Vegetable Pie with Phyllo
    • Creamy Mushroom Strudel
    • Moroccan Spiced Vegetarian Cabbage Rolls
    • Lemony Pasta Primavera with Roasted Vegetables
    A vegetarian holiday meal served on a marble counter.
    A platter topped with the finished Vegetarian Mushroom Wellington and roasted vegetables.
    Print Recipe SaveSaved!
    5 from 2 votes

    Mushroom Wellington

    Learn how to make a delicious Mushroom Wellington, a showstopping vegetarian main course that's perfect for special occasions!
    Prep Time15 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 25 mins
    Course: Main Course
    Cuisine: English
    Servings: 8 to 10 people
    Calories: 320kcal
    Author: Ginnie

    Ingredients

    • nonstick cooking spray

    For Filling:

    • 4 large portabella 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
    • 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 portabella 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 portabellas 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 about 10 x 12-inches. 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 portabella 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

    For Vegan Mushroom Wellington: to make this recipe vegan, use vegan puff pastry. I used Pepperidge Farms Puff Pastry, which is vegan. Then, brush Wellingtons with a vegan butter replacement or olive oil, instead of egg yolk, before baking.
    To Prep this Recipe Ahead of Time:  save time the day of your party by roasting the portabellas and cooking the onion-mushroom mixture ahead of time. Refrigerate the mushrooms until ready to use, then assemble the Wellingtons just before baking.
     

    Nutrition

    Calories: 320kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A vegetarian Mushroom Wellington served with roasted vegetables.

    What is your favorite vegetarian entree for the holidays?

    Mushroom WellingtonMushroom Wellington
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    2 Comments
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    Amy
    4 years ago

    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!

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    Ginnie
    4 years ago
    Reply to  Amy

    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. 🙂

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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