Can I use other mushrooms instead of cremini?

Absolutely! Cremini mushrooms are great for their firmness and flavor, but you can swap them for shiitake, portobello, or even a mix of wild mushrooms to add a more complex flavor profile and texture. Just adjust cooking time slightly if using bigger varieties.

How do I make sure the puff pastry is crispy and not soggy?

To keep the puff pastry crispy, make sure your mushroom filling isn’t too wet before assembling. Cook the mushrooms until most of their liquid evaporates, and avoid adding extra moisture. Also, brushing with olive oil and soy milk before baking helps with crispness and color.

Can I prepare this Vegan Mushroom Wellington ahead of time?

Definitely! This recipe is great for prepping a day ahead. You can make the mushroom filling and slice the sweet potatoes in advance, store them separately in the fridge, then assemble and bake when you’re ready. You can also assemble it completely and refrigerate, just cover well before baking.

What’s the best way to slice and serve the Wellington?

Once rested after baking, use a sharp serrated knife to slice the Wellington gently. The filling is delicate, so pressing too hard can squish it out. Serve slices warm with vegan gravy or your favorite sides for a comforting meal.

Vegan Mushroom Wellington - Elegant Plant-Based Dinner

Name: Vegan Mushroom Wellington Recipe
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 16 ounces cremini mushrooms; 3 large yellow onions peeled and thinly sliced; 3 cloves garlic minced; 2 tablespoons low sodium soy sauce; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rosemary; 4 ounces baby spinach; 2 medium sweet potatoes peeled and thinly sliced; 1 sheet puff pastry; 1 tablespoon olive oil; 1 tablespoon unsweetened soy milk

Description

A delicious and hearty Mushroom Wellington featuring a savory mushroom and sweet potato filling wrapped in flaky puff pastry. Perfect as a vegetarian main dish, it combines caramelized onions, aromatic herbs, and baby spinach for a flavorful, comforting meal.

Ingredients

Scale

Mushroom Filling

2 tablespoons olive oil
16 ounces cremini mushrooms
3 large yellow onions peeled and thinly sliced
3 cloves garlic minced
2 tablespoons low sodium soy sauce
1 tablespoon chopped fresh thyme
1 teaspoon dried rosemary
4 ounces baby spinach
2 medium sweet potatoes peeled and thinly sliced

Pastry

1 sheet puff pastry
1 tablespoon olive oil
1 tablespoon unsweetened soy milk

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Instructions

Thaw puff pastry and preheat oven: Set the frozen puff pastry out to thaw for about 30 minutes while you prepare the filling. Preheat the oven to 375 degrees F and lightly grease a baking pan.
Prepare the mushroom filling: Pulse mushrooms in a food processor until crumbly but not pureed, or chop finely by hand. Warm olive oil in a large pan over medium heat and add sliced onions. Cook for about 30 minutes, stirring frequently until caramelized and golden brown, seasoning with 1/4 to 1/2 teaspoon salt near the end.
Cook mushrooms and aromatics: Add chopped mushrooms, garlic, and soy sauce to the pan. Cook for about 10 minutes until mushrooms soften and liquid mostly evaporates.
Add herbs and spinach: Stir in thyme, rosemary, and baby spinach, cooking until spinach wilts. Remove from heat. Adjust salt if needed, though soy sauce typically provides sufficient saltiness.
Assemble the Wellington: Roll out thawed puff pastry to about 9 by 12 inches on parchment paper for easy handling. Layer thinly sliced sweet potatoes on the middle third of the pastry, then half the mushroom mixture, another layer of sweet potatoes, the rest of the mushroom mixture, and a final layer of sweet potatoes.
Seal the pastry: Fold the sides of the pastry over the filling and pinch edges to seal, using a bit of water to help if necessary. Carefully transfer the Wellington onto the baking pan seam side down using the parchment paper.
Score and glaze: Using a sharp knife, score a crisscross pattern on top of the pastry. Mix olive oil and unsweetened soy milk, then brush this mixture over the top and sides of the Wellington.
Bake: Bake for 45 minutes until the pastry is golden brown and puffed. Let it rest for 10 minutes before slicing and serving. Enjoy with vegan gravy if desired.

Notes

Make ahead: Prepare a day ahead and refrigerate until baking, or prepare filling and slice sweet potatoes in advance, refrigerate, then thaw pastry and assemble before baking.
Storage: Store leftovers in a covered container in the refrigerator for 3-4 days or freeze for longer storage.
Mushrooms: Cremini mushrooms are used here, but you can substitute with other varieties. For more texture, slice mushrooms instead of chopping.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 6 g
Sodium: 280 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg