Vegetarian Mushroom Wellington Recipe

This Vegetarian Mushroom Wellington is a delightful centerpiece for any festive occasion, especially as a Thanksgiving recipe. Packed with savory mushrooms, herbs, and wrapped in flaky pastry, it offers a satisfying and elegant option for vegetarians and meat-eaters alike.

The preparation is straightforward, making it accessible for home cooks. You can customize the filling with your favorite vegetables or spices to enhance the flavor.

Delicious Vegetarian Mushroom Wellington

This Mushroom Wellington features a rich filling of sautéed mushrooms, onions, and herbs, all encased in a golden puff pastry. The recipe takes about 1 hour from start to finish and serves 6 people.

Ingredients

1 sheet of puff pastry, thawed
2 cups mushrooms, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon soy sauce
1 egg, beaten (for egg wash, or use a plant-based alternative)
Salt and pepper to taste
Olive oil for sautéing

Instructions

Prep the Ingredients: Thaw the puff pastry and chop the mushrooms, onion, garlic, and spinach.
Sauté the Filling: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent. Add the mushrooms and cook until they release their moisture and become tender. Stir in the spinach, thyme, parsley, soy sauce, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and let cool.
Assemble the Wellington: Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place the cooled mushroom filling in the center of the pastry. Fold the pastry over the filling, sealing the edges well. Brush the top with the beaten egg.
Bake: Place the Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown.
Serve: Let the Wellington cool for a few minutes before slicing. Serve warm with your favorite sides.