Juicy mushrooms take center stage in this vegan mushroom wellington - a fun spin on the classic beef wellington.
My Mushroom Wellington is a firm Christmas favourite. Not just with me, but you, my wonderful readers.
I first published this vegan wellington recipe all the way back in 2011 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.
Don't forget to check out my Vegan Thanksgiving Cookbook for more delicious holiday recipes ideas that are fit for a holiday 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 fit.
So my Mushroom Wellington was born and it just so happens that it went on to win!
It also went on to become THE most popular recipe on the blog.
I've slightly updated my vegetable wellington recipe (only slightly) to make it dairy free, given I can't tolerate dairy very well 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.
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 caramelized onions.
A tip here, don't use store bought caramelized onions as 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!
Don't forget to check out my Vegan Thanksgiving Cookbook for more delicious holiday recipes ideas that are fit for a holiday 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 it?
And if you're loving this vegan mushroom wellington, be sure to check out my other meatless wellington recipes - this vegan vegetable wellington and this vegan beet wellington!
Recipe
Ingredients
- 4 large portobello mushrooms stalks trimmed and cleaned
- 3 large onions peeled and chopped
- 3 tbs olive oil
- 300 g baby spinach (10 ½ 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
- ½ tsp maple syrup or brown rice syrup
Instructions
- 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.
- 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.
- 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.
- 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 (¾ 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.
- 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.
- 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.
- 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.
Video
Notes
Nutrition
Did you make this recipe?
I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.
And don't forget to follow Oh My Veggies on Pinterest, Facebook and Instagram for all of the latest news and competitions.
Looking for more vegan mushroom recipes? Here are some of my favourites:
Thank you to Australian Mushroom Growers and Tastespotting for sponsoring this vegan wellington recipe.
Ellie | Gourmand Recipes says
Your mushroom Wellington looks gorgeous! I would pick this over any of the beef Wellington. Well done, Jennifer,
delicieux says
Thanks so much Ellie 😀 I really enjoyed this dish and have already made it another 2 times.
aipi says
Jennifer ~ I have a rather long to-do list of recipes but I am letting this one cut into the line at the very top! I am totally blown away by this recipe of yours!!USMasala
delicieux says
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 🙂
Nic@diningwithastud says
What a great way to use mushrooms. Typically you have the mushroom duxelle but this is a great aletrnative! 🙂
Nadia says
I voted and hey girl, you are leading! Your mushroom Wellington looks absolutely gorgeous! I can't wait to try it :)))
delicieux says
Thanks Nadia 😀 Hopefully I can maintain that lead for the rest of the week as the competition ends on Friday.
Sanjeeta kk says
A treat for all mushroom lovers!
muppy says
amazing, great idea 🙂
delicieux says
Thanks Muppy 😀
Sylvie @ Gourmande in the Kitchen says
Such a nice presentation, I love anything that gets wrapped up in a beautiful pasty crust like that.
delicieux says
Thanks Sylvie 😀
Lorraine @ Not Quite Nigella says
Ooh look at that luscious interior of the wellington! It looks amazingly good 🙂
anh says
How exquisite! I love this recipe already!
thelittleloaf says
I saw your tweets about this competition entry and had to check it out...this looks absolutely delicious. Beautifully presented and love those big chunks of meaty mushroom.
delicieux says
Thank you 😀
Xiaolu @ 6 Bittersweets says
What an awesome dish -- I want this right now for dinner haha. Gotta love the versatility of puff pastry :). Hope you win!
delicieux says
Thanks Xiaolu 😀
Trudy ~ Veggie num num says
Mushrooms in puff pastry, oh yeah!! Looks amazing Jennifer and a winning recipe for sure - heading over to vote now - Go Aussies 🙂 and Go Mushrooms, YUM!!!
delicieux says
Thanks so much Trudy. Go Aussies!! 😀
Peggy says
What a great idea! This sounds so delicious - and I definitely wouldn't miss the meat in this one =)
Madi @ Sit Down And Eat Your Peas says
Ho-Ly! This looks amazing! I found you through knapkins and soo glad I did. Beautiful pics and outstanding recipe!
delicieux says
Thank you for your kind words Madi and for stopping by. I hope you'll come back 😀
Rebecca says
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!
delicieux says
Thank you so much Rebecca 😀 I hope you will be back for more soon 🙂
Mighty Mushroom (@Mighty_Mushroom) says
RT @ledelicieux: Previously on Delicious Everyday: Mushroom Wellington http://t.co/1jVT3ZnI #recipe
Jenny says
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.
Jennifer says
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 🙂
Caroly says
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.
Jade Bartolf says
This recipe has become a regular meal in our house now -- my husband adores it!
Brooke says
I am so making this for Christmas. My family is getting the traditional version and now I won't be left out!!!
Jennifer says
Enjoy Brooke! I'm actually making this for myself this christmas too. 😀
Laura | Tutti Dolci says
That combination of mushrooms and flaky golden pastry sounds just perfect to me! Love this idea for Christmas dinner!
Nicole @ Delicious Everyday says
Thank you Laura 😀 It's great when the vegetarians/vegans get something special to eat at Christmas too!
Rosa says
It looks fantastic! A wonderfully festive dish.Cheers,Rosa
Niccola says
Hello, this looks amazing! Silly question but how do you achieve the diamond-shaped cuts in the pastry? 🙂 TIA.
Nicole @ Delicious Everyday says
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 🙂
Trish says
Have tried the Mushroom Bolognese - Yum! So will certainly try this.
Nicole @ Delicious Everyday says
I hope you enjoy it Trish. Are you planning to make it for Christmas?
Anja says
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!
Nicole @ Delicious Everyday says
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. 😀