📝 About This Recipe
This exquisite plant-based centerpiece reimagines the classic British Wellington using a meaty blend of Portobello and Cremini mushrooms. Wrapped in a rich, savory spinach and walnut 'pâté' and encased in a golden, flaky puff pastry crust, this dish delivers an explosion of earthy umami flavors. Perfect for holiday gatherings or a sophisticated Sunday roast, it offers a luxurious texture and depth that will satisfy even the most devoted meat-eaters.
🥗 Ingredients
The Mushroom Core
- 4 large Portobello Mushrooms (stems removed and gills scraped out)
- 1 lb Cremini (Baby Bella) Mushrooms (finely minced for the duxelles)
- 2 tablespoons Olive Oil (divided)
The Savory Duxelles & Filling
- 2 large Shallots (finely minced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1/2 cup Walnuts (toasted and finely crushed)
- 5 oz Fresh Spinach (sauteed and squeezed completely dry)
- 1 tablespoon Soy Sauce or Tamari (for deep umami flavor)
- 1 tablespoon Balsamic Glaze
The Pastry Wrap
- 1 sheet Vegan Puff Pastry (thawed but kept cold)
- 2 tablespoons Dijon Mustard (for brushing the mushrooms)
- 2 tablespoons Plant Milk (for the 'egg' wash)
- 1 teaspoon Maple Syrup (mixed with plant milk for browning)
- to taste Sea Salt & Black Pepper
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Arrange the Portobello caps on a baking sheet, drizzle with a little oil and salt, and roast for 15 minutes to release their moisture. Remove and pat dry thoroughly with paper towels.
-
2
While the caps roast, place the minced Cremini mushrooms in a large dry skillet over medium-high heat. Cook until they release all their water and start to brown, about 10-12 minutes.
-
3
Add 1 tablespoon of olive oil, shallots, and garlic to the skillet. Sauté for 5 minutes until softened and fragrant.
-
4
Stir in the thyme, soy sauce, and balsamic glaze. Continue cooking until the mixture is quite dry (this prevents a soggy pastry). Fold in the crushed walnuts and remove from heat.
-
5
In a separate small pan, wilt the spinach. Once cooled, place it in a clean kitchen towel and squeeze with all your might to remove every drop of liquid. Finely chop the dry spinach and mix it into the mushroom duxelles.
-
6
Lay out a piece of plastic wrap on your counter. Spread half of the mushroom duxelles mixture into a rectangle roughly the size of your Portobello caps.
-
7
Brush the roasted Portobello caps with Dijon mustard. Stack them on top of the duxelles, then cover the top and sides with the remaining duxelles mixture, pressing firmly to form a log.
-
8
Roll out the puff pastry sheet on a floured surface. Carefully place the mushroom log in the center of the pastry.
-
9
Fold the long sides of the pastry over the mushrooms, then tuck the ends under, sealing the seams with a little water. Place the Wellington seam-side down on a parchment-lined baking tray.
-
10
Mix the plant milk and maple syrup. Brush this 'wash' over the entire pastry. Use a sharp knife to score a decorative cross-hatch pattern into the top, being careful not to cut all the way through.
-
11
Bake for 25-30 minutes, or until the pastry is a deep, majestic golden brown and puffed to perfection.
-
12
Allow the Wellington to rest for at least 10 minutes before slicing with a serrated knife. This ensures the filling stays intact.
💡 Chef's Tips
Always roast the Portobellos first; skipping this step will result in a watery mess inside your pastry. Ensure the duxelles mixture is as dry as possible before wrapping—moisture is the enemy of flaky puff pastry. Use a serrated bread knife to slice the Wellington to avoid crushing the delicate layers of pastry. If the pastry is browning too quickly, loosely tent it with foil for the last 10 minutes of baking. You can prep the filling a day in advance and keep it chilled, which actually helps the Wellington hold its shape better.
🍽️ Serving Suggestions
Serve with a rich vegan red wine reduction or a creamy mushroom gravy. Pairs beautifully with garlic mashed potatoes and honey-glazed roasted carrots. A crisp, peppery arugula salad with lemon vinaigrette provides a perfect acidic balance to the richness. For a drink pairing, choose a medium-bodied Pinot Noir or a dry sparkling cider.