Mushroom Wellington

Name: Mushroom Wellington
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 6 medium or 4 large portabella mushrooms, stalks trimmed and cleaned; 3 onions, peeled and chopped; 2 tbsp (30 ml) of olive oil; 2 tbsp (30 g) of butter; 300g of baby spinach; 4 sprigs of thyme; 1 sheet of puff pastry; 2 tbsp (30 ml) Dijon mustard; Salt and pepper, to taste

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Vegetarian Wellington Recipe

There are those times when we are struck by inspiration. Sometimes things work out wonderfully, other times, well, not so much. The day I came up with this Mushroom Wellington was one of those wonderful days.

It all started that morning when I was dreaming up a delicious mushroom dish when I wondered what a vegetarian, mushroom based version of a beef wellington would be like. I wasn’t sure how it would all turn out, but the thought of delicious mushrooms encased in golden flaky pastry was too alluring to wait any longer to put this idea to test.

I wanted deliciously substantial mushrooms to be the star of my wellington, so I fried some large portabella mushrooms in a little olive oil before brushing them with Dijon Mustard. The mushrooms were then wrapped in baby spinach leaves and surrounded by caramelised onions, before being wrapped up in puff pastry and baked until golden brown.

What emerged from the oven was a delicious golden parcel, which when cut open revealed delicious juicy mushrooms. Even better, it tasted amazing, and even my non-mushroom loving fiance enjoyed it.

I find usually, vegetarians draw the short straw when it comes to Thanksgiving meals or Christmas dinners, but make this delicious Mushroom Wellington and it’s something everyone can enjoy.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: An original recipe by Jennifer Donoghue
Total Time: 60 minutes
Yield: 4 servings 1x

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Description

This Mushroom Wellington features juicy portabella mushrooms, caramelized onions, and baby spinach wrapped in flaky puff pastry, making it a delightful vegetarian centerpiece for holiday meals.

Ingredients

Units Scale

6 medium or 4 large portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tbsp (30 ml) of olive oil
2 tbsp (30 g) of butter
300g of baby spinach
4 sprigs of thyme
1 sheet of puff pastry
2 tbsp (30 ml) Dijon mustard
Salt and pepper, to taste

Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside to cool.
Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.
Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with lightly with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.
When the ingredients are cooled place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with thyme sprigs and the remaining baby spinach.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Notes

For best results, ensure the mushrooms are dry before cooking to prevent sogginess.
This dish can be prepared ahead of time and baked just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven to maintain crispness.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5
Sodium: 320
Fat: 18
Carbohydrates: 40
Fiber: 4
Protein: 8
Cholesterol: 10

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Frequently Asked Questions

Why are the mushrooms brushed with Dijon mustard before wrapping?

The article explains this step directly: after browning the portabella mushrooms in butter, both sides are brushed with Dijon mustard. This adds a sharp, savory coating that clings to the mushroom surface and flavors the interior of the wellington.

Why does the pastry go in the freezer twice before baking?

The recipe instructs applying egg wash, freezing for 10 minutes, then repeating. Chilling the pastry between egg wash coats helps each layer set before the next is applied, resulting in a deeper golden color and better puff. The assembled wellington bakes at 200°C for 30–35 minutes.

Can I prepare this dish ahead of time?

Yes. The notes say it can be prepared ahead and baked just before serving. Leftover wellington keeps in an airtight container in the refrigerator for up to 2 days and should be reheated in the oven to maintain crispness.

Why does the recipe layer spinach both below and above the mushrooms?

The baby spinach wraps around the mushrooms in two layers — half placed under the mushrooms over the caramelised onions and half on top before rolling. This creates a moisture barrier that helps prevent the pastry base from getting soggy from the mushroom juices.

Mushroom Wellington