Description
A golden puff pastry wrap filled with savory mushrooms, caramelized onions, herbs, and walnuts, this Vegetarian Mushroom Wellington is a festive and satisfying meatless main dish.
Ingredients
2 tbsp olive oil
1 large yellow onion, thinly sliced
3–4 cloves garlic, minced
1 lb (450g) mushrooms (cremini, portobello, or mix), finely chopped
1 tsp fresh thyme leaves
½ tsp rosemary or sage (optional)
Salt and black pepper, to taste
1 tbsp balsamic vinegar or dry white wine (optional)
1 cup toasted walnuts or pecans, chopped (optional)
1 sheet puff pastry, thawed
1 tbsp Dijon mustard
1 beaten egg (or plant-based milk for vegan wash)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add onion and sauté 8–10 minutes until caramelized. Add garlic and cook 1 more minute.
3. Add chopped mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release liquid and brown, about 8–10 minutes. Deglaze with balsamic or wine if using.
4. Stir in toasted walnuts and cook for 1–2 more minutes. Remove from heat and let cool completely.
5. Roll out the puff pastry on a floured surface. Spread Dijon mustard in the center. Spoon cooled mushroom mixture on top.
6. Fold pastry over filling and seal edges. Flip seam-side down onto baking sheet.
7. Score the top lightly and brush with egg or plant-based milk.
8. Bake for 35–40 minutes until golden brown. Let cool 10–15 minutes before slicing.
9. Serve warm with sides or salad.
Notes
Cool the filling before wrapping to avoid soggy pastry.
Make ahead by assembling the Wellington, refrigerating, and baking just before serving.
Add roasted chestnuts or breadcrumbs for extra texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American