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Vegan Mushroom Wellington recipe

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Juicy mushrooms take center stage in this vegan mushroom wellington – a fun spin on the classic beef wellington. 

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

My Mushroom Wellington is a firm Christmas favourite. Not just with me, but you, my wonderful readers.

I first published this recipe all the way back in 20011 and I felt the very old and embarrassing photos deserved an update.

So a little history about how this recipe came to be.

Back in 2011, I was asked by the Australian Mushroom Growers Association to join their Mushroom Masters Tournament of Taste. The Tournament of Taste was an annual competition between select Australian, Canadian and US bloggers who shared delicious recipes with mushrooms as the key ingredient.

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

I racked my brain for a while over what to make, when one day (I think after seeing a cooking show on tv) I came across a beef wellington and thought wonderfully meaty portobello mushrooms would wonderfully.

So my Mushroom Wellington was born and it just so happens that it went on to win!

I’ve slightly updated my vegetable wellngton recipe (only slightly) to make it dairy free, given I can’t tolerate dairy these days. And it just so happens that now makes it a vegan mushroom wellington too!

The secret to a deliciously juicy yet flaky Mushroom Wellington is to pat everything dry and make sure it is completely cold before wrapping it in your vegan puff pastry.

Skip this step and your pastry is not only going to be soggy, it will tear when you try to wrap up your wellington.

Can’t find a good quality vegan puff pastry? You can find my vegan puff pastry recipe here.

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

You want 3 to 4 large portobello mushrooms for this recipe. Try to pick mushrooms that are about the same diameter so you don’t end up with a lumpy bumpy portobello wellington.

The mushrooms are then layered with cooked baby spinach (chard works well here too) and caramelised onions. A tip here, don’t use store bought caramelised onions are they are far too sweet for this recipe.

Take the time to slowly cook your own onions and you’ll be rewarded with the most delicious flaky and golden vegetarian wellington imaginable.

Looking for the perfect side dish for my Mushroom Wellington?

Look no further than my Crispy Roast Potatoes! Golden, crunchy and spiked with herbs these potatoes are nothing short of addictive. So make extra as they will disappear fast!

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

Just for fun here’s one of the original photos from back in 2011. 🙂

The photo just didn’t do the recipe justice. Did they?

Mushroom Wellington - a #vegetarian twist on the classic Beef Wellington #recipe | via deliciouseveryday.com

 

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4.67 from 6 votes
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Vegan Mushroom Wellington recipe

A fantastic vegan version of the classic beef wellington.

Course Main Course
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 554 kcal
Author Jennifer Schmidt

Ingredients

  • 4 large portabello mushrooms stalks trimmed and cleaned
  • 3 large onions peeled and chopped
  • 3 tbs olive oil
  • 300 g baby spinach (10 1/2 oz)
  • 4 sprigs of thyme leaves picked
  • 1 vegan puff pastry
  • 1 tbs dijon mustard
  • salt and pepper to taste

VEGAN EGG WASH

  • 1 tbs aquafaba (chickpea water)
  • 1 tbs almond or cashew milk
  • 1 tsp neutral flavoured oil
  • 1/2 tsp maple syrup or brown rice syrup

Instructions

  1. Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch. 

  2. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.

  3. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely. 

  4. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.

  5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

  6. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.

  7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

Recipe Notes

The mushroom wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushrooms release their juices as they cool. 

Check out my vegan puff pastry recipe if you'd like to make your own. I've even included a step by step video to help you through the process 🙂

My crunchy roast potatoes are a wonderful accompaniment to this dish. Find the recipe for my roast potatoes here.

Nutrition Facts
Vegan Mushroom Wellington recipe
Amount Per Serving
Calories 554 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Total Carbohydrates 47g 16%
Protein 10.9g 22%
Vitamin A 40%
Vitamin C 57%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more vegan mushroom recipes? Here are some of my favourites:

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

Thank you to Australian Mushroom Growers and Tastespotting for sponsoring this contest.

Delicious Everyday was compensated to develop this recipe by the sponsors of this contest.

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Comments


  1. I made this tonight along with your Crispy Roast Potatoes. Pretty darn delicious, but I had a couple questions. How did you get your onions so caramelized in just 15-20 minutes over low heat? I went at least 30 minutes and increased the heat to medium-low but never got close to the gorgeous color yours had. Second, could you verify the prep time? 10 minutes for prep, as listed, seems too short for anything but building the Wellington itself; and can’t include the cooking and cooling of the onions, mushrooms, and spinach. Tasted great, though, and I would never have tried dijon mustard on mushrooms. Oh, and those potatoes? AMAZING!

    Reply

    • Hi Amy 😀 Thank you so much for your lovely comments! I’m so glad you enjoyed the Wellington and roast potatoes.

      Now as to your questions. My gas burner stove perhaps runs a little hotter than your stove. Maybe next time you might try cooking them at an almost medium heat and see how they go. Another tip is to add a little brown sugar and a splash of balsamic if you want lovely burnished onions. I don’t do this, but it is a good shortcut when you are running low on time.

      For the prep time, I include any time that is required to prepare ingredients such as chopping. In this case, only the onions need to be chopped and the other task is assembling the wellington ready for baking. Cooking time is listed separately to prep time. You are right, though, perhaps 10 minutes is a little short. As I’ve made this recipe so many times it doesn’t take me long, but probably requires 20 minutes prep from someone who hasn’t cooked it before. I’ll amend the recipe appropriately.

      Thanks again for your feedback and I’m SO happy to hear you enjoyed both recipes. If you have a spare moment I’d really appreciate it if you’d leave a comment on my roast potato recipe post here so that others can see you’ve tried it. 🙂

      Reply

      • I am having a party Sunday. Today is Friday and I’m doing most of it. The onions, mushrooms and all that and leaving it in the fridge. I’m also using a puff pastry I bought. Can I assemble it on Sat and let it chill in the fridge till Sunday lunch party?

      • Hi Megan 🙂 It’s best to assemble the wellington at the last minute as the moisture from the mushrooms and onions will make the pastry soggy. To ensure you get a crispy bottom on your wellington preheat your baking tray before placing the wellington on the baking tray. Enjoy and I hope your party goes well 🙂

  2. Yum this looks great, I can’t wait to try it!
    One question – the pictures make it look like the pastry edges are joined at the side but the recipe says roll it over so the join line is on the bottom – which is better? Thanks!

    Reply

    • Good question Chrisy. Really, you can do whatever you like. I had the join running along the side length for this photo as I wanted to do some decorative crimping. But you can do whatever is easier. You can also make two separate pieces and join the top to the bottom (I did this when I made individual wellingtons at Christmas). If making two seperate pieces just make sure to cut the top bigger than the bottom to allow room for it to go over the filling. I hope you enjoy this recipe Chrisy, and I’d love to hear how it turns out. If you share a photo on Instagram tag it #deliciouseveryday so I can see. 😀

      Reply


  3. I made this for christmas dinner and it was amazing! I’m not vegan, just vegetarian, so I used regular egg wash and added brie cheese inside the pastry and skipped the dijon mustard, because I didn’t have any. I followed the rest of the instructions exactly and it turned out a beautiful gold color like in the pictures and super tasty. I will be repeating this dish.

    Reply

    • Hi Noelle. Given the filling (the mushrooms, onions and spinach) contain a lot of water I wouldn’t suggest freezing. You can, however, make all the components a day ahead (you could even do the onions 2 to 3 days ahead) and then assemble them on the day before baking. I hope that helps 🙂

      Reply


  6. When you said that it’s best everything is cold…do you mean cook it completely then put it in the fridge and then once it’s cold, place it in the pastry puff?

    Reply


  7. My best friend is veggie and she get’s sick and tired of second rate freezer food offered up whist the rest of the table tucks into something hearty at family gatherings. This is going to the top of my must make list for her.

    Reply

  8. Is it possible to make this with champignons instead? I can’t find portobellos here in Germany and i would so love to have this for christmas dinner.
    Thank you for the great recipe!

    Reply

    • Hi Anja 🙂 I find large mushrooms are best, as they give you that meaty quality. But if you can’t get large mushrooms such as large flat field mushrooms, portobellos/ cremini I’d go for a mix of your favourite mushrooms. You’ll need about 600g. Chop them and fry them and drain on paper towel as they will probably lose a lot of moisture. A mix of lovely wild mushrooms would be wonderful here I think. Let me know how you go. 😀

      Reply

    • Not a silly question at all 🙂 Firstly score across the pastry on an angle one way, then turn the pastry around and score the other way, going across the score marks you’ve just made being careful not to cut all the way through the pastry. I hope that helps 🙂

      Reply


  15. We just had Thanksgiving here in the US yesterday, and this was the main dish. Really, really wonderful! Everyone loved it, even those who don’t normally follow a meat-free diet.

    I rolled out the puff pastry sheets to make them a little larger, and I needed to make two Wellingtons for six of us, but the recipe is easy to follow and came out beautifully.

    Reply

  16. Hi and yum!
    I was wondering whether you had made this and successfully frozen it before the final bake – I’d love to get a lot of the preparation of our smaller Christmas dishes done beforehand.

    Reply

    • Hi Jenny 😀 No, I haven’t tried freezing the wellington before the final bake, but I think it would be ok. Perhaps you can do a test run before Christmas to make sure it’s ok 🙂

      Reply

  18. I just came across this recipe and it looks amazing. I love puff pastry, and I’m always looking for new uses. I’ll definately be making this one. And congrats on winning!

    Reply

  30. What a great way to use mushrooms. Typically you have the mushroom duxelle but this is a great aletrnative! 🙂

    Reply

    • Hi aipi 😀 Thank you so much!!! I hope you enjoy it as much as I did. Just a little note, make sure you cool the mushrooms completely and dry the mushrooms on paper towel before wrapping in pastry because I’ve found sometimes the mushrooms can be particularly juicy and you don’t want the bottom to be soggy. Let me know what you think of this recipe when you make it 🙂

      Reply

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