Description
A rich and savory vegan mushroom Wellington wrapped in golden puff pastry — loaded with garlic, herbs, and caramelized mushrooms for the perfect holiday centerpiece that is both elegant and flavorful.
Ingredients
Filling
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cups mushrooms, finely chopped (preferably mixed varieties)
- 2 cloves garlic, minced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup spinach
- Salt & pepper to taste
Assembly
- 1 sheet vegan puff pastry
- Optional: 1 tbsp plant-based milk for glazing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for baking the Wellington.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and mushrooms. Cook, stirring frequently, for 5 to 7 minutes until the mushrooms release their moisture and the onions become translucent.
- Add Seasonings and Spinach: Stir in the soy sauce, thyme, rosemary, spinach, salt, and pepper. Continue cooking until all excess moisture has evaporated and the mixture is fairly dry, which helps prevent sogginess in the pastry.
- Cool Mixture: Remove the skillet from heat and allow the mushroom filling to cool completely. This step is crucial to keep the puff pastry from becoming soggy.
- Assemble Wellington: Roll out the vegan puff pastry sheet on a lightly floured surface. Spoon the cooled mushroom mixture onto the center of the pastry and roll it tightly, sealing the edges to encase the filling fully.
- Glaze and Bake: If desired, brush the pastry with plant-based milk for a golden finish. Place the Wellington on a baking sheet lined with parchment paper, and bake in the preheated oven for 25 to 30 minutes until the pastry is puffed and golden brown.
- Rest and Serve: Let the Wellington rest for about 10 minutes before slicing. This resting period helps the filling set so the slices hold together better during serving.
Notes
- Using a variety of mushrooms such as cremini, shiitake, and portobello adds depth and complexity to the flavor.
- Allow the filling to cool fully before wrapping it in the puff pastry to prevent sogginess.
- Let the cooked Wellington rest before slicing to ensure clean slices and maintain structure.
- For gluten-free option, use a gluten-free puff pastry and tamari instead of soy sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired
