Recipe- Hearty And Flavorful Mushroom Wellington

This vegan mushroom Wellington recipe is the perfect meatless roast that will definitely impress non-vegans too! It’s very easy to make, hearty, flavourful and so delicious. This vegan Wellingtons are one of my absolute favorite Vegan Roast dinner recipes, and even meat-eaters love it. I’ve already made it so often and with different add-ins, and it has always turned out so good! It’s wrapped in a thin flaky puff pastry and filled with mostly Garlic mushrooms. I’m pretty sure you will love this Mushroom Wellington too – it’s also so versatile to make!

Ingredients

For Filling:

4 large portabella mushrooms
1 tablespoon + 2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
1 medium onion, diced
2 medium shallots, diced
1 ½ pounds white mushrooms, diced small
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves
kosher
pepper

For Assembling:

2 sheets puff pastry, chilled
all-purpose flour
1 egg yolk

Method

- Preheat oven to 425 degrees. Lightly spray two baking sheets with nonstick spray.

- Use a spoon to remove gills from portabella mushrooms. Brush mushrooms on both sides with 2 teaspoons olive oil.

- Place mushrooms, gill-side up, on a baking sheet. Roast for 10 minutes. Flip mushrooms, then roast for 15 more minutes, or until mushrooms and tender and their surface is dry.

- Season mushrooms with salt and pepper, then brush with Dijon mustard. Set aside to cool.

- Reduce oven heat to 400 degrees.

- While portabellas are roasting, heat remaining tablespoon olive oil in a large skillet. When pan is hot, add onions and shallots. Season with salt and pepper. Cook until starting to brown, stirring occasionally.

- Add diced mushrooms to pan. Cook mushrooms, stirring frequently, until they are lightly browned and any liquid they release has evaporated.

- Stir in garlic and cook until fragrant, stirring constantly (about 1 minute). Remove mushrooms from heat, then add thyme and season to taste with salt and pepper. Set aside to cool.

- When mushrooms have cooled completely, remove a sheet of puff pastry from refrigerator. Place puff pastry on a lightly floured board or a piece of parchment paper.

- Sprinkle puff pastry lightly with flour, then use a rolling pin to roll pastry out to about 10 x 12-inches. Press together any tears in the pastry.

- Add half of the onion-mushroom mixture down the center of the puff pastry, leaving a ½-inch border on either end. Top mixture with two portabella mushrooms.

- Fold one side of the pastry over the mushrooms, then fold the other side over that. Fold under ½-inch border, then pinch together seams.

- Place Wellington on baking sheet (seam side down).
- Repeat process with remaining puff pastry and mushrooms.

- Whisk together egg yolk and 2 teaspoons cold water. Brush over top and sides of puff pastry.

- Use a sharp knife to lightly score pastry with a pattern, if desired. Do not cut through pastry.

- Bake Wellingtons at 400 degrees until puffed and golden, about 40 to 45 minutes, rotating pan halfway through baking.

- Use a serrated knife to cut each Wellington into 4 to 5 slices. Serve immediately. Enjoy!