Mushroom Wellington

A flavorful, simple, and impressive main dish for vegans or vegetarians is mushroom Wellington. It’s easy to prepare in advance and wonderful for the holidays. A delicious main meal or vegetarian option for Thanksgiving or Christmas.

Ingredients

For the Mushroom Filling

• 2 tablespoons olive oil
• 1 pound mixed mushrooms (such as cremini, shiitake, and portobello), finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup white wine or vegetable broth
• 1/2 cup breadcrumbs (use vegan breadcrumbs)
• 1/4 cup chopped fresh parsley

For the Wellington

• 1 sheet vegan puff pastry, thawed if frozen
• Dijon mustard (optional)
• Vegan egg wash (1 tablespoon plant-based milk + 1 teaspoon maple syrup)

Instructions

For the Mushroom Filling

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown.
3. Stir in the fresh thyme leaves, salt, and pepper. Pour in the white wine or vegetable broth to deglaze the pan and cook until the liquid has evaporated.
4. Remove the skillet from heat and stir in the breadcrumbs and chopped fresh parsley. Allow the mixture to cool.

For Assembling the Wellington

1. Preheat the oven to the temperature specified on the puff pastry package (usually around 400°F or 200°C).
2. Roll out the puff pastry sheet on a floured surface to create a rectangle.
3. If desired, spread a thin layer of Dijon mustard over the pastry (this adds extra flavor, but it’s optional).
4. Spread the cooled mushroom filling evenly over the puff pastry, leaving a border around the edges.
5. Carefully roll the puff pastry, enclosing the mushroom filling, to create a log shape. Seal the edges by pressing them together.
6. Place the Wellington seam side down on a baking sheet lined with parchment paper.
7. Brush the top of the Wellington with the vegan egg wash mixture.
8. Use a sharp knife to make a few small slits on top of the Wellington to allow steam to escape.
9. Bake in the preheated oven for about 25-30 minutes, or until the Wellington is golden brown and puffed up.

Nutrition Facts

• Serving Size: 1/6 of the Wellington
• Calories: 300
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g