A mushroom Wellington is a hearty, impressive vegetarian main for a Sunday roast or Christmas table. Earthy mushrooms, sweet chestnuts and thyme sit under crisp, golden puff pastry. It serves four to six and can be assembled a day ahead.
Ingredients
- 500g chestnut mushrooms, finely chopped (a food processor is ideal)
- 200g cooked, peeled chestnuts, roughly chopped
- 2 tbsp olive oil and 20g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 2 tbsp soy sauce or vegetarian Worcestershire-style sauce
- 50g fresh breadcrumbs
- 1 tbsp chopped parsley
- 1 sheet (320g) ready-rolled all-butter puff pastry
- 2 tbsp wholegrain mustard
- 1 egg, beaten (or plant milk for vegan)
- Salt and black pepper
Method
- Heat the oil and butter in a large frying pan. Fry the onion for 6 minutes, then add the garlic and thyme for 1 minute.
- Add the mushrooms and cook over a high heat for 10 to 12 minutes, stirring, until all the liquid has evaporated and the mixture is dry. This step is key to avoiding a soggy base.
- Stir in the soy sauce, chestnuts, breadcrumbs and parsley. Season well and cool completely.
- Heat the oven to 200°C (180°C fan) / gas 6. Unroll the pastry, spread the mustard down the centre and pile the cooled filling on top, shaping it into a log.
- Fold the pastry over to enclose it, seal the edges with beaten egg and place seam-side down on a lined baking tray. Brush with egg and score the top.
- Bake for 35 to 40 minutes until deep golden. Rest for 10 minutes, then slice.
What to serve with mushroom Wellington
Roast potatoes, glazed carrots, braised red cabbage, sprouts and a rich vegetarian gravy.
Tips
- Cool the filling fully before wrapping, or the pastry will turn soggy.
- Make ahead: assemble the Wellington, wrap and chill for up to 24 hours before baking.
- It freezes well uncooked for up to a month. Bake from frozen, adding about 15 minutes.
FAQs
Is mushroom Wellington vegan?
It can be. Use vegan butter, check the pastry is dairy-free and brush with plant milk instead of egg.
How do I avoid a soggy bottom?
Cook the mushrooms until completely dry, cool the filling and bake on a hot, lined tray.
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