Mushroom Wellington

Mushroom Wellington
DifficultyBeginner

Mushroom Wellington is a decadent vegetarian centerpiece, perfect for holidays or elevated dinners. Layers of savory mushroom duxelles, wilted greens, and optional extras like goat cheese or walnuts are wrapped in golden, flaky puff pastry, offering rich flavor and impressive presentation without the meat.

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Yields6 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
For the Mushroom Duxelles
 1 ½ lbs mixed mushrooms (cremini, portobello, shiitake), finely chopped
 2 tbsp olive oil
 1 tbsp butter
 1 shallot, finely diced
 2 cloves garlic, minced
 1 tsp fresh thyme (or ½ tsp dried)
 Salt and pepper, to taste
 Optional: 1 tbsp soy sauce or tamari (for umami)
 Optional: ¼ cup dry white wine or sherry
For the Filling Layers
 2 cups baby spinach or chard, wilted and squeezed dry
 ½ cup crumbled goat cheese or blue cheese (optional)
 ¼ cup chopped toasted walnuts (optional)
 2 tsp Dijon mustard (for base layer)
For Assembly
 1 sheet puff pastry, thawed
 1 egg, beaten (for egg wash)
 Flour, for dusting
 Parchment paper
Make the Duxelles
1

  1. Heat oil and butter in a large skillet over medium heat.

  2. Add shallots and cook 2–3 minutes until translucent.

  3. Add mushrooms, thyme, salt, and pepper.

  4. Sauté until all liquid evaporates and mushrooms are deeply browned (~15–20 minutes).

  5. Stir in garlic, optional soy sauce, and wine, if using. Cook until dry.

  6. Set aside to cool completely.

Wilt the Greens
2

  1. In the same pan, wilt spinach or chard with a bit of olive oil.

  2. Squeeze out all excess moisture and set aside.

Assemble the Wellington
3

  1. Preheat oven to 400°F (200°C).

  2. On a lightly floured surface, roll out puff pastry into a rectangle (~10x12 inches).

  3. Spread a thin layer of Dijon mustard in the center (leave a 1-inch border).

  4. Layer in this order:

    • Wilted greens

    • Mushroom duxelles (press to form a compact mound)

    • Optional goat cheese and walnuts

  5. Fold pastry over the filling like a burrito or log, seam-side down.

  6. Tuck and seal edges, crimping lightly with a fork. Cut small slits on top.

Bake
4

  1. Brush with egg wash.

  2. Optionally decorate with pastry cutouts.

  3. Bake for 35–40 minutes, or until golden brown and puffed.

  4. Let rest 10 minutes before slicing.

To Serve
5

  • Slice into thick rounds and plate with:

    • Red wine reduction, vegetarian gravy, or herbed crème fraîche

    • Roasted root vegetables

    • Baby greens or arugula salad

Variations
6

  • Swap greens for caramelized onions or roasted red peppers

  • Add lentils or chestnuts for heartiness

  • Make individual mini wellingtons for dinner parties

Pairing Suggestions
7

  • Red wine: Pinot Noir, Gamay, or Chianti

  • White wine: Chardonnay or dry Gewürztraminer

  • Non-alcoholic: Pomegranate or black tea spritzer with herbs

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Ingredients

For the Mushroom Duxelles
 1 ½ lbs mixed mushrooms (cremini, portobello, shiitake), finely chopped
 2 tbsp olive oil
 1 tbsp butter
 1 shallot, finely diced
 2 cloves garlic, minced
 1 tsp fresh thyme (or ½ tsp dried)
 Salt and pepper, to taste
 Optional: 1 tbsp soy sauce or tamari (for umami)
 Optional: ¼ cup dry white wine or sherry
For the Filling Layers
 2 cups baby spinach or chard, wilted and squeezed dry
 ½ cup crumbled goat cheese or blue cheese (optional)
 ¼ cup chopped toasted walnuts (optional)
 2 tsp Dijon mustard (for base layer)
For Assembly
 1 sheet puff pastry, thawed
 1 egg, beaten (for egg wash)
 Flour, for dusting
 Parchment paper
Mushroom Wellington
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