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
Servings: 8 to 10 people
- 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 1/2 pounds white mushrooms, diced small
- 2 large cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 sheets puff pastry, chilled *
- 1 egg yolk *
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 1 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.
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 1/2-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 1/2-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!
*To Make 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.