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This vegan mushroom Wellington is a real treat. It's quick and easy to make and will leave everyone amazed (trust me on this!). What's more, to make it you only need easy-to-find ingredients and about 35 minutes of active cooking time before placing it into the oven.
This vegan mushroom Wellington is perfect to be served at a dinner party with friends or to make for festivities such as Christmas, New Year's Eve, Easter or even Thanksgiving.
You can pair this Wellington with any side dish you like, in my opinion the best way is to serve it with mashed potatoes and baked vegetables. It will be a guaranteed success believe me.
If you like this recipe you may also like this vegan roast beef or this ultimate vegan Wellington.
Before you jump into the kitchen I suggest you read this blog-post carefully.
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Ingredients
To make this mushroom Wellington you'll need the following ingredients:
- brown or white button mushrooms, finely chopped
- onion
- vegan cream
- large brown button mushrooms
- yellow mustard
- vegan butter or olive oil
- parsley
- vegan puff pastry
See recipe card for quantities.
Instructions
Before we jump to the recipe card (at the end of this blog-post), here's a step to step explanation of the recipe.
Start by preheating the oven to 180 °C (360 °F) and lining a baking tray with baking paper.
Then place the mushrooms onto the tray, drizzle them with olive oil, adjust salt and pepper and bake for 20 minutes.
Once cooked, the mushrooms will have released their juice and have a meat-like consistency.
While the mushrooms are in the oven, cook the onions in abundant vegan butter until they are caramelized (15 minutes).
Then, add in the chopped mushrooms and cook another 5 minutes on high heat.
Finally, add the cream and parsley and continue simmering until the mass has a paste-like consistency. Then allow it to cool slightly.
Next, unroll the puff pastry. Spread ⅓ of the mushroom paste in a 6 x 20 cm ( 2.5 x 8") strip in the center of the puff pastry. Lay the baked mushrooms on top in a single line, stem-side down.
Cover the mushrooms with the rest of the mushroom paste.
Then lift one side of the puff pastry and cover the filling. Do the same with the other one, making a second layer of puff pastry on top.
Tuck the short ends of the puff pastry underneath.
You can refrigerate the pastry for up to 1 day at this point.
(Optional) Decorate the pastry as you want. I like to cut it diagonally with a sharp knife.
(Optional) Set the Wellington into a baking form to help it keep the form.
Brush the pastry with vegan cream (I added a pinch of saffron to mine for the color) and top it with salt flakes and some thyme.
Bake in the oven for 35 minutes or until golden.
Slice it and serve right away.
Substitutions
These are the ingredients that you can replace in this recipe:
- Vegan cream - you can omit it in the mushroom paste. To brush the pastry use a mixture of 2 tbsp of soy milk and 1 tsp of maple syrup.
- Vegan butter - use olive oil instead.
Variations
If you want to give a twist to this recipe here are some variations you might want to try.
- Spicy - add 1 tsp of chilli pepper flakes to the mushroom paste.
- Herbs - add 1 tbsp of fresh mint leaves and dill to the mushroom paste.
- Truffle oil - add 2 tbsp of truffle oil to the mushroom paste.
Equipment
It's helpful to have a food-processor to chop the mushrooms finely. That said, you can chop them with a sharp knife too, it will take longer but it will work fine.
Also, I like to bake the Wellington in a cake pan to help it hold it's shape. If you don't have one you can totally bake it without one.
Another option would be letting the wellington chill in the fridge for a couple of hours before baking. The colder the Wellington the better it will hold it's shape in the oven.
Storage
The Wellington can be stored in the fridge in an airtight container for 2-3 days.
To reheat, put it in the preheated oven at 180 °C (360 °F) for 20 minutes, until the puff pastry is nice and crispy.
Make ahead option
This mushroom Wellington can be made the day before.
Follow the recipe until you form the fillet and roll it in puff pastry. At this point, place the fillet in the refrigerator and let it rest in the refrigerator.
When you want to bake it, take it out of the refrigerator, decorate the puff pastry, brush it, and bake it in the oven as indicated in the recipe at the end of the blog-post.
Top tip
Serve the vegan mushroom Wellington with mashed potatoes and roasted veggies to amaze all your guests!
More Delicious Recipes
- Vegan Roast Beef
- Vegan Shredded Chicken
- Vegan Kabobs with Sweet Curry Marinade (Grill Recipe)
- Vegan Chickpea Cutlets
Leave a comment
If you try this vegan mushroom Wellington let me know! Leave a comment, rate it, and don’t forget to tag a photo #vegaliciosuly or #carlocao on Instagram and Tiktok. Cheers, friends!
📖 Recipe/Rezept
Vegan Mushroom Wellington
Ingredients
- 4 large white or brown button mushrooms
- 80 g vegan butter or olive oil ((2¾ oz))
- 2 large red onions finely chopped
- 500 g white or brown button mushrooms finely chopped ((17½ oz))
- 100 ml vegan cream ((3½ fl oz))
- 15 g parsley ((½ oz))
- 1 sheet of puff-pastry I used a round one (Ø 33 cm, 13")
- 1 tbsp yellow mustard
- 1 tbsp vegan cream
- 1 tsp salt flakes
- 1 tsp thyme
Instructions
- Preheat the oven to 180 °C (360 °F) and line a baking tray with baking paper.
- Place the mushrooms onto the tray, drizzle them with olive oil, adjust salt and pepper and bake for 20 minutes.
- Meanwhile heat a large pan over medium to high heat, add butter. Once melted stir in the onions and cook until caramelized (about 15 minutes).
- Then, add in the chopped mushrooms and cook for another 5 minutes on high heat.
- Finally, add the cream and parsley and continue simmering until the mass has a paste-like consistency. Adjust salt and pepper and allow to cool briefly.
- Next, unroll the puff pastry. Spread ⅓ of the mushroom paste in a 6 x 20 cm ( 2.5 x 8") strip in the center of the puff pastry. Lay the baked mushrooms on top in a single line, stem-side down.
- Brush the mushrooms with mustard and cover them with the rest of the mushroom paste.
- Lift one side of the puff pastry and cover the filling. Do the same with the other one, making a second layer of puff pastry on top.
- Tuck the short ends of the puff pastry underneath.
- (Optional) Decorate the pastry as you want. I like to cut it diagonally with a sharp knife.
- (Optional) Set the Wellington into a baking form to help it keep the form.
- Brush the pastry with vegan cream (I added a pinch of saffron to mine for the color) and top it with salt flakes and some thyme.
- Bake in the oven for 35 minutes or until golden.
- Slice it and serve right away.
Christine says
Made this yesterday - delicious! We were surprised how easy it is to make for something that looks so fancy once it's done. I reused the oven pan and only had three dishes to wash. This could easily be a once-a-week meal for us.
We didn't find vegan cream or vegan puff pastry at the local store. I omitted the cream, and used store-bought (non-vegan) rolled pie dough.
Omid says
Looks and sounds delicious. Sadly however, it was so difficult and frustrating navigating through this post with all the intrusive adds that ultimately made me give up and move on.