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5 from 13 votes

Vegan Mushroom Wellington

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.
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: mushrooms, Wellington
Servings: 4
Author: Carlo Cao

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 tablespoon yellow mustard
  • 1 tablespoon vegan cream
  • 1 teaspoon salt flakes
  • 1 teaspoon 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.

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