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!" recipe

Ingredients

Bake the mushrooms

Cook the onion

Make the mushroom paste

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

Make the Wellington

04 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. Recipe

Decore the pastry

05 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. Recipe

Bake

Serve it right away

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Vegan Mushroom Wellington

Ingredients

– 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

Make the Wellington

Decore the pastry

Bake

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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