Vegan Mushroom Wellington

"This mushroom Wellington is absolutely delicious! I was skeptical at first but my whole family absolutely loved it! This is definitely a keeper!"


– button mushrooms – onion – vegan cream – yellow mustard – vegan butter or olive oil – parsley – vegan puff pastry

Bake the mushrooms


Place the mushrooms onto a tray, drizzle with olive oil, adjust salt and pepper and bake for 20 minutes at 180 °C (360 °F). Then set aside.

Cook the onion


While the mushrooms are in the oven, cook the onions in abundant vegan butter until they are caramelized (15 minutes).

Make the mushroom paste


Add in the chopped mushrooms and cook 5 minutes. Finally, add cream and parsley and simmer until the mixture has a paste-like consistency.

Make the Wellington


Unroll puff pastry. Spread ⅓ of the paste in a strip in the center of the pastry. Lay the baked mushrooms on top in a single line. Cover with the rest of the paste.

Decore the pastry


Lift one side of the puff pastry and cover the filling. Do the same with the other one. Tuck the short ends of the puff pastry underneath. Cut the pastry diagonally with a sharp knife.



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.

Serve it right away


Slice it and serve right away.

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