Elegant Mushroom Wellington

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A close up shot of the baked mushroom Wellington with a slice taken out of it.

5 from 1 vote

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.

This recipe is adapted from the New York Times.

Prep Time1 30

Cook Time50

Cooling Time30

Total Time2 50

Course: Main Course

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Ingredients

Mushroom Filling

4 medium portobello mushrooms each about 3 inches wide (8 to 10 ounces total)
1 tbsp extra virgin olive oil
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 tsp dried rosemary
1 to 2 tbsp good-quality aged balsamic vinegar or ⅓ cup port
2 tbsp tamari soy sauce or soy sauce
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 cup finely chopped toasted walnuts

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
1 14-oz package vegan puff pastry thawed for 40 minutes. NOTE: Not puff pastry sheets. You need to buy one large roll.
¼ cup plain soy milk
1 tsp maple syrup

Instructions

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.
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.
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.
When the portobello mushrooms are finished cooking, transfer them to a plate to cool. Add 2 tablespoons of oil to the skillet (no need to clean it between uses).
Add the shallots and garlic to sauté on medium heat until the shallots are translucent, about 3 minutes.
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.
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.
Heat the oven to 400°F. Make sure the mushrooms and onions are cooled before building the Wellington pastry. To begin 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 paper. Use a lightly floured rolling pin to roll the pastry into a 13x16-inch rectangle. Transfer it to a large baking sheet. Arrange half the cooked minced mushrooms mixture in a 4x10-inch strip in the center of the puff pastry. Arrange the caramelized onions on top of the minced mushrooms. Then, arrange the portobello mushrooms on top of the onions. Finally, top the stack with the remaining minced mushrooms. Use your hands, a wooden spoon, or spatula to gently form the filling into a compact loaf shape.
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.
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 the top of the puff pastry by slicing gently through the top layer 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.

Notes

Recipe Pro-Tips

Use rolled puff pastry. Individual sheets are not big enough to wrap around the filling.
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.

Nutrition