Description
This Vegetarian Mushroom Wellington is a flavorful and elegant dish featuring a medley of mushrooms, fresh herbs, caramelized onions, walnuts, and creamy chèvre goat cheese wrapped in flaky puff pastry. Perfect as a centerpiece for a special vegetarian meal, this recipe combines earthy mushrooms with sweet onions and savory seasoning for a satisfying entrée that is both hearty and refined.
Ingredients
Scale
Mushrooms and Filling
- 3 large portobello mushrooms, stems and gills removed
- 2 lbs mixed mushrooms (12 oz cremini, 8 oz shiitake, 8 oz oyster, 4 oz chanterelle)
- 2 tablespoons extra virgin olive oil
- 2 cups baby spinach, packed and roughly chopped
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, roughly minced
- 1 tablespoon fresh thyme, roughly minced
- 1 tablespoon fresh sage, roughly minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 cup red wine (cabernet recommended)
- 1 cup walnuts, lightly toasted and roughly chopped
- 1 tablespoon coarse salt
- 1 1/2 teaspoons black pepper
- 4 ounces chèvre goat cheese, crumbled
Caramelized Onions
- 2 yellow onions, thinly sliced
- 1 teaspoon brown sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon apple cider vinegar
Pastry and Finishing
- 2 puff pastry sheets, thawed and kept refrigerated until ready to use
- All purpose flour for dusting rolling area
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
Instructions
- Caramelize the Onions: Heat olive oil and butter in a large skillet over medium heat. Add sliced onions, salt, pepper, and brown sugar, stirring to coat evenly. Reduce heat to medium low and cook for 20-25 minutes until onions are deeply browned and softened. Pour in apple cider vinegar, scrape pan bottom, and cook 2-3 more minutes until evaporated. Remove onions and cool on paper towel-lined plate.
- Prepare the Portobello Mushrooms: Preheat oven to 400˚F and line a baking sheet with parchment. Brush both sides of the portobellos with 1 teaspoon olive oil, season with 1 teaspoon salt and 1/2 teaspoon pepper. Bake stem side down for 10-15 minutes until juices release and skins wrinkle. Cool completely.
- Prepare the Mixed Mushroom Filling: Roughly dice half the mixed mushrooms, pulse the other half in a food processor. Heat remaining olive oil in skillet over medium-high heat. Cook shallots and garlic 1-2 minutes until fragrant. Add hand-chopped mushrooms, salt, and pepper, cooking 5 minutes until softened. Pour in half the red wine, scraping browned bits. Add pulsed mushrooms, spinach, herbs, and seasonings; cook 4-5 minutes. Add remaining red wine, soy sauce, and balsamic vinegar, cook 2-3 minutes until liquid evaporates. Remove from heat and stir in toasted walnuts. Adjust salt and pepper. Cool completely.
- Prepare Puff Pastry Cut-Outs: Lightly flour surface and gently unfold one puff pastry sheet. Use lattice cutter, stencils, or shaped cutters to make decorative dough cut-outs. Place on parchment and chill in fridge until ready to assemble.
- Assemble the Wellington: Preheat oven to 350˚F and line baking sheet with parchment. Roll out remaining puff pastry into 13×16 inch rectangle on baking sheet. Leaving a 2-inch border on top and bottom, spread half the mushroom filling in a 4-inch wide layer down the center. Layer caramelized onions evenly over mushrooms, then arrange portobello mushrooms in a single layer on top. Add remaining mushroom filling over portobellos. Sprinkle crumbled goat cheese evenly over filling.
- Enclose and Decorate: Fold one side of puff pastry over filling, brushing edge with egg wash. Fold other side over and pinch ends to seal; trim excess pastry. Score top pastry layer with crosshatch or preferred pattern, cutting only the top layer. Brush entire pastry with egg wash, add chilled cut-outs, and brush again with remaining egg wash.
- Bake and Serve: Place Wellington in center oven rack and bake 35-45 minutes until pastry is deep golden and flaky. Remove and rest 10 minutes. Garnish with fresh herbs and finishing salt. Slice and serve warm with vegetarian gravy or preferred sauce.
Notes
- Make sure all mushroom mixture and caramelized onions are cooled before assembling to prevent soggy pastry.
- Use a sharp knife or a bread lame to score only the top pastry layer for best visual appeal and puffing.
- The goat cheese adds creaminess but can be substituted with vegan cheese for a vegan option.
- Adjust baking time according to your oven’s specifics and watch the browning carefully.
- Prepare the puff pastry cut-outs ahead of time to save assembly time.
- Serve with your favorite vegetarian gravy or a light salad for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Western
Nutrition
- Serving Size: 1 slice (1/8 of Wellington)
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 40 mg
Keywords: Vegetarian Mushroom Wellington, Mushroom Wellington, Vegetarian Puff Pastry, Mushroom Puff Pastry, Vegan Option Mushroom Wellington, Holiday Vegetarian Main
