Mushroom Wellington

Mushroom Wellington, an exquisite main course that'll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!

Everyone keeps telling you that Thanksgiving can't be vegan? Then they sure have never tried this exquisite, scrumptious, comforting, and flavorful mushroom Wellington, a wonderful substitute for beef Wellington. And oh how I pity them!

It really is THE main course that will make your Thanksgiving dinner something your guests will never forget. It is extremely delicious and ready in just 30 minutes, and suitable for both vegans and vegetarians. Quick but elegant, this vegan mushroom Wellington will draw all the attention to your holiday table.

Craving more savory vegan mushroom recipes? Explore my Vegan Mushroom Risotto, Vegan Mushroom Pasta, and Vegan Mushroom Gravy. These mushroom-inspired dishes offer a delectable journey into plant-based culinary diversity!

How to make a mushroom Wellington

• Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
• Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
• Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
• Do the same with the spinach. Set aside.
• Heat the oil in a skillet or a large frying pan, add the onion and garlic, and cook over medium-high heat until they start to brown. 
• Incorporate the mushrooms, walnuts, wine, and soy sauce, stir and cook for 10 to 15 minutes.
• Add the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes.
• Unroll the vegan puff pastry onto the lined baking sheet. Add the mushroom mixture in the center third of the pastry. 
• Fold one side of the pastry over the filling, then the other side. 
• Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
• Place the baking tray in the oven and bake for 35 to 40 minutes.
• Serve your mushroom Wellington immediately.

Ingredients and tips

• Mushrooms: feel free to customize this mushroom Wellington recipe with any type of mushrooms, such as Portobello mushrooms.
• Walnuts: if you don't consume nuts, use sunflower seeds instead.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including this vegan mushroom Wellington. However, you can use your favorite kind of oil. I always use extra virgin oils when possible because they’re healthier. 
• Onion: any type of onions will do.
• Garlic.
• Red wine: feel free to use vegetable stock instead.
• Soy sauce or tamari: to make my mushroom Wellington I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
• Dried thyme: you could also probably make it with thyme leaves, but I've never tried it myself.
• Salt: I used ionized salt, but any salt will work
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and easier to measure with a teaspoon.
• Spinach: I used fresh spinach.
• Vegan puff pastry.

Can I freeze a mushroom Wellington?

Although I've never tried it myself, you could probably freeze it. To do it, I'd cover the Wellington with foil or plastic wrap and place it in the freezer.

When you're ready to cook it, take it out of the freezer and let it thaw for 1 or 2 hours. Then bake it following the instructions.

What to serve with mushroom Wellington

This mushroom Wellington is so exquisite that it will make the perfect Thanksgiving main course. I suggest you serve it with some vegan Thanksgiving sides, such as vegan biscuits, vegan mashed potatoes with vegan gravy or Vegan Mushroom Gravy, or even with a cozy vegan pumpkin soup. You could also make some vegan biscuits with gravy!

Looking for more vegan Thanksgiving recipes?

• Vegan Turkey
• Vegan Scalloped Potatoes
• Roasted Potatoes
• Vegan Eggnog
• Vegan Spinach Artichoke Dip

Did you make this mushroom Wellington recipe?

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Mushroom Wellington

Mushroom Wellington, an exquisite main course that'll make your Thanksgiving dinner a 5-star one. It is ready in just 30 minutes!

5 from 6 votes

PRINT PIN RATE

Course: Christmas, Main Dish, Vegan Thanksgiving

Cuisine: British

Diet: Vegan

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Iosune

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Ingredients

US CustomaryMetric

• ▢ 1 pound mushrooms
• ▢ ½ cup walnuts
• ▢ 2 tablespoon extra virgin olive oil
• ▢ 1 onion, chopped
• ▢ 4 cloves of garlic, sliced
• ▢ ¼ cup red wine
• ▢ 2 tablespoon soy sauce or tamari
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 4 oz spinach
• ▢ 1 sheet of vegan puff pastry

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Instructions 

• Preheat the oven to 400ºF or 200ºC and line a baking sheet with parchment paper.
• Add the mushrooms to a food processor and pulse until crumbly. Be careful not to over-process. Set aside.
• Also, add the walnuts to the food processor and pulse again until crumbly. Do not over-process. Set aside.
• Do the same with the spinach. You can also chop it with a knife if you want. Set aside.
• Heat the oil in a large skillet, add the onion and garlic, and cook over medium-high heat until they start to brown. 
• Add the mushrooms, walnuts, wine, and soy sauce, stir, and cook for 10 to 15 minutes or until most of the liquid has been released from the mushrooms and has evaporated. Stir occasionally.
• Incorporate the thyme, salt, pepper, and spinach, stir, and cook for 2 more minutes, stirring occasionally. The filling needs to be quite dry or it will become soggy inside the puff pastry, so cook it for longer if needed.
• Unroll the vegan puff pastry onto the lined baking sheet. Add the filling in the center third of the pastry. 
• Fold one side of the pastry over the filling, then the other side. 
• Carefully fold the pastry over the filling in a burrito style, rolling it from the long end and gently tucking in the ends as you roll. Brush the top of the crust with melted vegan butter or coconut oil.
• Bake for 35 to 40 minutes or until golden brown and puffed.
• Cut it with a sharp knife and serve immediately. Keep the leftovers in the fridge for up to 5 days.

Notes

• To make this vegan mushroom Wellington you can use any type of mushrooms, onions, or oil.
• Feel free to customize your mushroom Wellington recipe by adding or omitting any spices or herbs you want.
• If you don't consume nuts, use sunflower seeds instead of walnuts.
• Red wine can be replaced with vegetable stock.
• I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
• To make this vegan mushroom Wellington I used fresh spinach.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 19.1g | Protein: 6.9g | Fat: 19.4g | Saturated Fat: 3.3g | Sodium: 575mg | Fiber: 2.1g | Sugar: 2.8g

Tried this recipe?Leave a comment below and let me know how it was!

Update Notes: This post was originally published in November of 2021, but was republished with new photos, step-by-step instructions, and tips in January of 2022.