Mushroom wellington has become a very popular vegetarian alternative to beef wellington.
With all the splendor, and show-stopping appearance of a special occasion dish, a Wellington will always deliver.
It is thought that the Greeks were the first to cover meat in dough to keep moisture from escaping.
Meaning this form of baking food wrapped in pastry has been around for a very long time.
What is Mushroom Wellington?
Mushroom Wellington is a vegetarian version of the very meaty version of Beef Wellington.
A typical Beef Wellington is one extremely over the top dish made for meat lovers.
Some say Beef Wellington was named after the first Duke of Wellington after his victory at the Battle of Waterloo.
There is nothing to indicate that the Wellington is in fact related to the Duke in any way.
By the time the Duke of Wellington became famous for his victory, this type of cooking was well established.
However, not knowing exactly where something is from does not mean we can’t enjoy it.
In fact, like so many foods that we eat today, the Wellington is probably a combination from several cultures.
This version of the Wellington has a chopped, then sauteed mushroom filling, usually along with onions, and other vegetables.
All this goodness is rolled in puff pastry, and baked just like a beef Wellington.
It is a very good vegetarian dish that can be adapted to being vegan friendly by using a vegan puff pastry.
How to Make Mushroom Wellington
Heat olive oil in a heavy bottomed pan over medium high heat, add the onions, saute until softened.
Add salt, pepper and balsamic vinegar, then stir to combine and saute for a couple more minutes.
Pour the onion mixture into a bowl and set aside.
Add butter and sliced mushrooms to the cooking pot over medium heat and saute for three or four minutes.
Add minced garlic, thyme, red wine vinegar, continue to saute as the mushrooms release their liquid.
Continue to cook the mushrooms until the liquid has evaporated, about 15 minutes.
Stir in the breadcrumbs, add the chopped kale, the onion mixture and cranberries, mix well.
Pour the mixture out onto a baking sheet; allow to cool completely.
Once the filling is cool, roll out store bought puff pastry onto a parchment paper lined baking tray.
Spoon the filling onto the middle of the puff pastry, and wrap, pinching the ends together to seal.
Turn the pastry package over and allow it to sit in the middle of the parchment covered tray.
Brush the top and sides of the Mushroom Wellington with a prepared egg wash.
Using a sharp knife, cut slits into the puff pastry to let the steam out while cooking.
Place in the oven, bake until the Wellington is a nice golden brown color, about 20 minutes.
How to Serve Mushroom Wellington
I like to serve this dish as the main event, and therefore I will load the plate up with lots of sides.
Mashed potatoes, ginger and butter sauteed carrots, brussel sprouts, cranberry sauce, and of course gravy.
Another way to go is to add spinach, cauliflower cheese, with chopped sauteed portobello mushrooms on top of wild rice.
Extra Filling Ideas
With vegan puff pastry this can easily be a plant based vegan friendly option.
Chestnuts are a great addition to this filling, as well as goat cheese, or even a vegan cheese.
Beetroot can be included along with cream cheese, walnuts, swiss chard, and parsnips.
Can You Freeze It?
You can indeed freeze Mushroom Wellington with best results freezing before baking.
Bake from frozen with good results, by placing in a preheated oven, initially covered with foil.
Covering with foil will allow the middle to heat up without overbrowning the pastry.
Uncover the Wellington after about 15 minutes, and allow it to continue baking until golden brown.
Tips for Making
- Make sure the filling has completely cooled before placing it on the puff pastry.
- This will minimize any melting of the puff pastry which should be at room temperature.
- Using puff pastry that is store bought is the best option for ease of handling, and baking.
Mushroom Wellington Recipe
- 1 Onion sliced, half moon shapes
- 1½ tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper ground
- 1 tbsp Balsamic Vinegar
- 2 tbsp Butter
- 4 cups Mushrooms fresh and chopped
- 4 Garlic Cloves thinly sliced
- 1 tbsp Thyme dried
- 1 tbsp Apple Cider Vinegar
- 3½ cups Raw Kale chopped and cooked
- 3 tbsp Bread Crumbs
- 1 cup Cranberries dried
- 1 sheet Puff Pastry store bought
- 1 Egg whisked, for egg wash
- Preheat the oven to 350ºF (176ºC).
- Heat olive oil in a saute pan, and saute the onions until they soften, add salt and pepper.
- Add the balsamic vinegar and cook for a few more minutes, remove from the heat and set aside.
- In another pan melt the butter, add the garlic and saute until fragrant, then add the mushrooms.
- Cook the mushrooms until most of the liquid has cooked off, remove from the heat.
- Place the onions in a large bowl, add the kale, cranberries, spoon in the mushrooms allowing any liquid to drain out.
- Add the breadcrumbs and the apple cider vinegar and stir very well until all ingredients are combined.
- Allow the filling to cool completely to room temperature.
- Roll out a sheet of puff pastry on a parchment paper lined baking tray, spoon the cooled filling in the middle of the puff pastry.
- Wrap the pastry around filling and pinch edges to seal, then flip over so the seam is on the bottom.
- Whisk the egg in a small bowl, brush the top and sides of the Mushroom Wellington with the egg wash.
- Place the Wellington into the oven and bake until golden brown, 25 to 30 minutes.
- Allow to sit for five minutes before cutting and serving.