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.
Heat oil and butter in a large skillet over medium heat.
Add shallots and cook 2–3 minutes until translucent.
Add mushrooms, thyme, salt, and pepper.
Sauté until all liquid evaporates and mushrooms are deeply browned (~15–20 minutes).
Stir in garlic, optional soy sauce, and wine, if using. Cook until dry.
Set aside to cool completely.
In the same pan, wilt spinach or chard with a bit of olive oil.
Squeeze out all excess moisture and set aside.
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out puff pastry into a rectangle (~10x12 inches).
Spread a thin layer of Dijon mustard in the center (leave a 1-inch border).
Layer in this order:
Wilted greens
Mushroom duxelles (press to form a compact mound)
Optional goat cheese and walnuts
Fold pastry over the filling like a burrito or log, seam-side down.
Tuck and seal edges, crimping lightly with a fork. Cut small slits on top.
Brush with egg wash.
Optionally decorate with pastry cutouts.
Bake for 35–40 minutes, or until golden brown and puffed.
Let rest 10 minutes before slicing.
Slice into thick rounds and plate with:
Red wine reduction, vegetarian gravy, or herbed crème fraîche
Roasted root vegetables
Baby greens or arugula salad
Swap greens for caramelized onions or roasted red peppers
Add lentils or chestnuts for heartiness
Make individual mini wellingtons for dinner parties
Red wine: Pinot Noir, Gamay, or Chianti
White wine: Chardonnay or dry Gewürztraminer
Non-alcoholic: Pomegranate or black tea spritzer with herbs
6 servings