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Vegetarian Mushroom Wellington

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Vegetarian mushroom wellington is prepared with a simple thyme mushroom-chestnut filling wrapped inside a flaky puff pastry.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Chilling Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegetarian

Vegetarian mushroom wellington makes a fantastic centerpiece on your holiday table. It is prepared with a simple thyme mushroom-chestnut filling wrapped inside a flaky puff pastry. Serve with cranberry sauce and a red wine to make it more festive!

Ingredients

Scale
  • 1 yellow onion, sliced
  • 1 Tablespoon (15g) unsalted butter
  • 2 Tablespoons balsamic vinegar, divided
  • 2 Tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 10 ounces (about 4 cups/280g) brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 Tablespoon fresh thyme, chopped
  • 5.3 ounces (150g) cooked chestnuts
  • 100g baby spinach ( approx. 3 ⅓ cups)
  • 3 Tablespoons fine breadcrumbs
  • ⅓ cup (40g) walnuts, chopped
  • 1 x 500g sheet of puff pastry*
  • 1 medium egg beaten

Instructions

  1. Melt butter in a large saute pan. Once melted, add the onions and cook over medium heat until soft. Add one Tablespoon balsamic vinegar and stir well until the liquid has evaporated. Continue to cook until caramelized, stirring from time to time. This process can take up to 15-20 minutes. Transfer to a large mixing bowl and leave to cool.
  2. Wipe the large saute pan to reuse. Heat 1 Tablespoon olive oil and once hot, add the mushrooms and cook until soft, about 2-3 minutes. Add garlic, thyme, stir, and cook for one additional minute. Pour the remaining balsamic vinegar and cook until the liquid has evaporated.
  3. Crumble the chestnuts into the pan, then add the spinach and cook until wilted. Season with salt and pepper.
  4. Remove the mixture from the pan and transfer to the large mixing bowl with the onions. Add breadcrumbs, walnuts and mix everything together well. Place in the refrigerator to cool down for 30 minutes. This is an important step to avoid a mess with a too warm filling in contact of the puff pastry when shaping the wellington.
  5. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
  6. Roll out the puff pastry. Add the mushroom filling along the center of the pastry and using clean hands shape into a sausage shape.
  7. To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal.
  8. Brush the exposed puff pastry on top with the remaining beaten egg. Using a very sharp knife, create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction.
  9. Bake for 30 minutes or until golden brown and completely cooked. Remove from the oven and leave to cool slightly before transferring to a serving dish.

Notes

* If you have some time ahead of you (think days), you can make puff pastry from scratch following my step-by-step tutorial.

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