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Tender, meaty, and savory veggies shine in this Mushroom Wellington Recipe! It’s made with plant-based ingredients and a buttery vegan puff pastry, making it an impressive and next-world delicious vegan-friendly Thanksgiving or Christmas main dish.
No vegan Thanksgiving dinner spread is complete without mushroom Wellington! Also known as vegan or vegetarian beef Wellington, this flaky, buttery pastry-crusted main dish is filled with meaty and hearty vegetables, making it a celebratory main dish that even meat-eaters enjoy!
I discovered this dish last Thanksgiving when my stepmom made the New York Times version for our family meal. I’ve been thinking about it all year since! Mushrooms make the perfect main dish replacement for turkey because they have a texture similar to dark meat––juicy, meaty, and tender. The buttery puff pastry gives the dish an impressive presentation and rich flavor, making it ideal for a special meal.
The original recipe isn’t vegan-friendly, so I adapted it accordingly and streamlined the process, making it more user-friendly. Though the steps are straightforward, there are quite a few. But trust me, the results are more than worth it! Whole seared portobellos, chopped sautéed mushrooms, and apple cider caramelized onions add textural interest and satisfaction to every bite.
My most important success tips are to use a roll of puff pastry (sheets are not large enough to wrap around the filling) and to cool the vegetable fillings completely before assembling (this prevents the pastry from ripping). I also know how busy holiday mealtime prep can be, so I’ve shared easy make-ahead directions below.
For another vegan Thanksgiving main dish recipe, check out my Whole Roasted Cabbage and Lentil Meatloaf.
Ingredients
Portobello Mushrooms: Four medium portobellos form the basis of the vegetarian mushroom Wellington filling. Clean them with a damp paper or kitchen towel before preparing them for searing.
Mixed Mushrooms: For making the savory and hearty mushroom filling. I recommend a mixture of Baby Bella (or cremini), oyster, and shiitake mushrooms. Clean and roughly chop the mushrooms before using them.
Puff Pastry: Use a whole roll of pastry, homemade or store-bought. You can find them in the freezer case in most well-stocked grocery stores. Avoid using sheets; they aren’t large enough. Most premade puff pastries are vegan, but I recommend double-checking the ingredient label to confirm this. If using frozen, thaw the roll at room temperature for 40 minutes before starting.
Onions: These are caramelized with apple cider and balsamic, adding layers of sweetness and texture to each bite. You will need two small yellow onions.
Aromatics: 4 shallots and 6 garlic cloves add dimensional flavor to the mixed mushroom mixture.
Herbs: Fresh chopped rosemary and thyme leaves add herbaceous notes to the vegan Wellington mushroom filling. You can also use 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme.
Walnuts: These add nuttiness and meaty texture to the mixed mushroom filling. Toast and chop them following my directions below before adding. If desired, you can also use chopped pecans.
Apple Cider: Fresh apple cider adds additional layers of sweet caramel flavor to the onions. If needed, you can swap apple juice.
Balsamic Vinegar: For the best vegan mushroom Wellington, use good quality aged balsamic vinegar. If needed, you can substitute port wine.
Vegan Butter: For cooking the caramelized onions. Choose your favorite brand, such as EarthBalance.
Soy Milk: This forms the base of the vegan “egg” wash. Use unsweetened and unflavored for the best results.
Seasonings: Salt and pepper enhance the flavors of the veggie Wellington. Light or dark brown sugar helps to caramelize the onions.
How to Make Mushroom Wellington
- Prepare the portobellos. Clean the portobello mushroom caps using a moist paper towel. Use a paring knife to remove the stems, then slice off the excess rim that curls over the gills, creating a flat surface so the mushrooms can sear. Reserve the stems and scraps for when you sauté the minced mushrooms.
- Sear the portobellos. Warm 1 tablespoon of oil in a large skillet over medium heat. When hot, add the portobello mushrooms, gill side down. Season with a pinch of salt and pepper. Cook on each side for 5 minutes or until the mushrooms are tender and browned. When the portobello mushrooms are finished cooking, transfer them to a plate to cool.
- Prep the mixed mushrooms. While the portobello mushrooms cook, roughly chop the assorted mushrooms. Then transfer them to a food processor (along with the scraps from the portobellos), and pulse a few times to mince. Do this in batches to evenly chop the mushrooms. Transfer the minced mushrooms to a large mixing bowl.
- Sauté aromatics. Return the mushroom skillet to the heat (there is no need to clean it between uses). Add 2 tablespoons of oil to the skillet. Add the shallots and garlic to sauté on medium heat until the shallots are translucent, about 3 minutes.
- Make the mixed mushroom mixture. Add the minced mushrooms, rosemary, balsamic vinegar, soy sauce, and thyme to the skillet, and sauté until the mushrooms have released their liquid and softened. About 10 minutes. Do this in batches if your skillet is not large enough to contain the mushrooms. Remove the mushrooms from the heat and stir in the chopped walnuts. Set aside to cool completely.
- Make caramelized onions. While the mushrooms are cooking, warm another large skillet over medium heat. Melt the vegan butter, then add the onions, sugar, salt, and pepper. Stir well, and cook until the onions are translucent and softened for about 15 minutes. Add the apple cider and cook the onions until they are very tender, caramelized, and golden, about 15 minutes longer. Stir in the balsamic vinegar if you are using it, and remove the onions from the heat. Let them cool completely.
- Assemble. Heat the oven to 400°F. To begin making the vegetable Wellington, unroll a large piece of parchment paper onto the work surface and lightly dust it with flour. Unfold the thawed puff pastry on the parchment paper. Use a lightly floured rolling pin to roll the pastry into a 13×16-inch rectangle. Transfer it to a large baking sheet. Arrange half the cooked minced mushrooms mixture in a 4×10-inch strip in the center of the puff pastry. Arrange the caramelized onions on top. Then arrange the portobello mushrooms on top of the onions. Finally, top the stack with the remaining minced mushrooms. Use your hands or a wooden spoon or spatula to gently form the filling into a compact loaf shape.
- Make egg wash replacement. In a small bowl, combine the soy milk and maple syrup and stir. This is the replacement for egg wash and will seal the puff pastry
- Seal. Lift one side of the puff pastry over the filling, covering it almost completely. Brush the top of the puff pastry with the soy milk mixture. Lift the other side of the puff pastry sheet over the top of the loaf. Stretch it gently to cover it in a smooth layer. Tuck the short side of the puff pastry under the loaf to seal.
- Decorate and bake. Cut the top of the puff pastry gently to create a cross pattern, or cut through both layers of pastry to make vents. Brush the top of the puff pastry loaf with more of the soy milk mixture.Bake for 50 minutes until the pastry is flaky and golden. Let it cool for 15 minutes before serving.
Recipe Pro-Tips
- Don’t stir the portobellos. They need to be seared to develop a caramelized, flavorful crust. Stirring interrupts the process, so let them cook undisturbed between except for when flipping.
- Cook the mushrooms in batches. If your pan isn’t large enough to comfortably accommodate the chopped mushrooms, cook them in batches.
- Patiently cook the onions. They need low, consistent heat to caramelize properly. Increasing the heat to speed up this process limits the caramelization and risks burning.
- How to toast walnuts. Spread the chopped walnuts on a rimmed baking sheet and toast in an oven preheated to 325°F for 8-10 minutes or until they smell nutty.
- Cool the vegetable fillings completely before assembling. Warm ingredients can cause the fat in the puff pastry to melt prematurely, causing it to leak out and affecting its texture and flavor. It can also cause the pastry to rip, making the portobello mushroom Wellington hard to assemble.
Serving Suggestions
Delight your holiday guests by serving this mushroom Wellington recipe with any of the following vegan Thanksgiving and Christmas side dishes:
- Butternut Squash Soup with Coconut Milk
- Harvest Salad
- Air Fryer Green Beans
- Roasted Beets and Carrots
- Vegan Mashed Potatoes
- Mushroom Gravy
- Roasted Vegetables
- Air Fryer Broccolini
Storage Directions
- Refrigeration: Cool the leftover portobello Wellington to room temperature before transferring it to an airtight container and refrigerating it for up to 5 days.
- Freezing: You can also freeze the leftovers. Once cooled, wrap the Wellington tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
- Reheating: For the flakiest crust, reheat the Wellington on a parchment-lined baking sheet in an oven preheated to 300°F for 5-10 minutes per serving. You can also warm it in the microwave on gentle heat.
Frequently Asked Questions
Yes, you can make the vegetable fillings up to two days in advance and assemble the vegan beef Wellington up to 1 day in advance. Refrigerate the prepared fillings separately in airtight containers before assembling. Wrap the vegetarian Wellington tightly in plastic wrap and refrigerate it before baking to serve.
Yes, the best substitute for puff pastry is pie crust. To keep the recipe vegan, use my vegan pie crust recipe — it’s flaky, buttery perfection!
More Vegan Thanksgiving Recipes
- Sweet Potato Soup
- Sourdough Stuffing
- Vegan Butternut Squash Mac and Cheese
- Vegan Pecan Pie
- Vegan Sweet Potato Pie
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Elegant Mushroom Wellington
Ingredients
Mushroom Filling
- 1 cup walnuts, chopped and toasted
- 4 medium portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
- 3 tbsp extra virgin olive oil, divided
- kosher salt and black pepper
- 2 lbs mixed mushrooms, such as baby bella (cremini), oyster and shiitake, roughly chopped
- 4 shallots, finely chopped (about 1 cup)
- 6 garlic cloves, finely chopped
- 2 tbsp finely chopped fresh rosemary, or 2 teaspoons dried rosemary
- 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
- 1 to 2 tbsp good-quality aged balsamic vinegar, or ⅓ cup port
- 2 tbsp tamari soy sauce, or soy sauce
Caramelized Onions
- 3 tbsp vegan butter
- 2 small yellow onions, thinly sliced
- ¾ tsp light or dark brown sugar
- 1¼ tsp kosher salt or sea salt
- ¾ tsp ground black pepper
- 1 cup apple cider, or apple juice
- 1 tbsp good-quality aged balsamic vinegar, optional
For Assembling
- all-purpose flour, for dusting the work surface
- 1 14-oz roll vegan puff pastry, thawed for 40 minutes (Note: not puff pastry sheets)
- ¼ cup plain, unsweetened soy milk
- 1 tsp maple syrup
Instructions
Mushroom Filling
- Preheat the oven to 325°F. Spread the chopped walnuts on a rimmed baking sheet and toast for 8–10 minutes, until they smell nutty. Set aside.
- Clean the portobello mushroom caps using a moist paper towel. Use a paring knife to remove the stems, then slice off the excess rim that curls over the gills, creating a flat surface so the mushrooms can sear. Reserve the stems and scraps for when you saute the minced mushrooms.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Season the portobellos with salt and pepper, then sear them gill-side down, undisturbed, for about 5 minutes per side. Transfer to a plate.
- While the portobello mushrooms cook, pulse the mixed mushrooms in a food processor in batches until finely minced. Do this in batches to evenly chop the mushrooms. Transfer the minced mushrooms to a large mixing bowl.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the shallots and garlic and sauté for about 3 minutes, until translucent.
- Add the minced mushrooms, rosemary, thyme, balsamic (or port), and tamari. Cook for about 10 minutes, stirring occasionally, until the liquid evaporates (do this in batches if your skillet is not large enough to contain the mushrooms). Stir in the toasted walnuts. Set aside to cool completely.
Caramelized Onions
- While the mushrooms cook, warm another large skillet over medium heat. Melt the vegan butter, then add the onions, sugar, salt, and pepper. Stir well and cook for about 15 minutes, until the onions are translucent and softened.
- Add the apple cider and cook for about 15 minutes longer, until the onions are very tender, caramelized, and golden. Stir in the balsamic vinegar, if using. Remove from the heat and let cool for 30 minutes, or until room temperature.
Wellington Assembly
- Increase the oven temperature to 400°F. Make sure the mushrooms and onions have cooled before assembling.
- Unroll a large piece of parchment paper onto your work surface and lightly dust it with flour. Unfold the thawed puff pastry on the parchment. Use a lightly floured rolling pin to roll it into a 13×16-inch rectangle, then transfer it (on the parchment) to a large baking sheet.
- Arrange half the minced mushroom mixture in a 4×10-inch strip down the center of the pastry. Top with the caramelized onions, then the portobellos, then the remaining minced mushrooms. Use your hands, a wooden spoon, or a spatula to gently form the filling into a compact loaf.
- In a small bowl, stir together the soy milk and maple syrup. This replaces the egg wash and helps seal the pastry.
- Lift one side of the pastry over the filling, covering it almost completely, and brush the top with the soy milk mixture. Lift the other side over the loaf, stretching it gently into a smooth layer. Tuck the short ends under the loaf to seal.
- Gently slice through the top layer of pastry to create a cross pattern, or cut through both layers to make vents. Brush the top with more of the soy milk mixture.
- Bake for 50 minutes until the pastry is flaky and golden. Let it cool for 15 minutes before serving.
Notes
- Fillings: Make the mushroom filling and caramelized onions up to 2 days ahead. Let them cool completely, then store them in separate airtight containers in the fridge.
- Assembled Wellington: Assemble up to 1 day ahead, wrap it tightly, and refrigerate it unbaked. When you’re ready, brush it with the soy milk mixture, score the top, and bake as directed.
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the cooled, baked Wellington tightly and freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
- Reheating: Reheat in a 300°F oven for 5–10 minutes per serving. The microwave on low works in a pinch, but it can make the pastry soggy.
- Don’t stir the portobellos. Searing builds a caramelized, flavorful crust, and stirring interrupts it. Let them cook undisturbed, flipping only once.
- Cook the mushrooms in batches. If your skillet isn’t large enough to hold the minced mushrooms comfortably, cook them in batches so they brown instead of steam.
- Let the mushrooms release their liquid. Sauté the minced mushrooms the full 10 minutes, until they’ve released their liquid and softened. A drier filling keeps the pastry crisp.
- Be patient with the onions. Cook them over steady medium heat so they caramelize properly. Turning up the heat to speed things along limits caramelization and risks burning.
- Cool the fillings completely before assembling. Let both fillings cool for 30 minutes, or until room temperature. Warm fillings melt the fat in the puff pastry too soon, so it leaks out, affects the texture and flavor, and can make the pastry tear.
- Keep the pastry cold. Work quickly once it’s thawed. If it gets soft or sticky, pop it in the fridge for 10–15 minutes before continuing.
- Rest before slicing. Let the baked Wellington rest for 15 minutes, then slice it with a serrated knife for clean, picture-perfect slices.
I have made the mushroom 2 or three times. My family adores it. I am in the process of making a cookbook for each of my grandchildren, with recipes that have been handed for generations and one that have become family traditions. This is the first recipe that I was told must be part of our legacy cookbook. It’s an absolute winner.
I’ve made this recipe for two years onThanksgiving and it is always the star of the show. My family says it definitely has to stay on our list of dishes that I make.
Fabulous Carla! I’m so happy you and. your family enjoy it 🙂 Thank you for sharing!