John Miller
Mushroom Wellington is a vegetarian and vegan alternative to the classic beef Wellington. It is made by wrapping mushrooms, onions, spinach, chestnuts, and other ingredients in puff pastry and baking it in the oven. The dish is perfect for festive occasions and entertaining guests. It is known for its rich flavour and impressive presentation.
| Characteristics | Values |
|---|---|
| Type | Vegetarian, Vegan |
| Main Ingredients | Mushrooms, Puff Pastry, Spinach, Onions, Walnuts, Chestnuts, Tarragon, Thyme, Rosemary, Pecans |
| Presentation | Cut crosswise into 8 slabs, showcasing the halved portobello mushroom in the centre |
| Best Served | Fresh from the oven |
| Leftovers | Can be stored in the fridge for up to 2 days, can be frozen |
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What You'll Learn
Vegan mushroom wellington
A vegan mushroom Wellington is a fun spin on the classic beef Wellington. It is a perfect vegan main dish for Christmas or Thanksgiving. This dish is a showstopper and is packed with flavour and savoury goodness. It is also quite easy to make.
Ingredients
You will need 3 to 4 large portobello mushrooms, baby spinach, red onions, chestnuts, olive oil, salt, pepper, and vegan puff pastry.
Preparation
Start by patting the mushrooms and spinach dry. Then, heat some olive oil in a pan, add the onions, and season with salt and pepper. Cook on medium heat for 15 to 20 minutes until the onions are soft and golden brown. Next, add the spinach to the pan and cook until it wilts. Remove the spinach and keep it aside to cool. Now, add the mushrooms to the pan and cook until they are lightly golden on both sides.
Assembly
Roll out the puff pastry on a floured surface into a rectangle. Spread the mushroom mixture along the centre of the pastry. You can add some caramelized onions and walnuts for extra flavour and texture. Fold over one side, brush with a vegan egg wash, and then fold over the other side. Roll the pastry over the mushroom mixture until you have a log, and seal the edges.
Baking
Brush the pastry with another layer of vegan egg wash and place it in the freezer for 10 minutes. Then, place the pastry on a baking sheet and put it in the oven at 190C/374F for 30 to 35 minutes, or until it is golden and flaky.
Serving
The mushroom Wellington is best served fresh out of the oven as the pastry will start to soften as the mushrooms cool. Slice and serve with vegan gravy or cranberry sauce. Enjoy!
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Vegetarian mushroom wellington
Mushroom Wellington is a vegetarian spin on the classic beef Wellington. It is a rich and flavourful dish that is perfect for a festive dinner or as a showstopper for Christmas. It is made using mushrooms, rosemary, pecans, spinach, chestnuts, caramelized red onions, and crispy puff pastry.
Ingredients:
- 3 to 4 large portobello mushrooms
- Baby spinach or chard
- Red onions
- Chestnuts
- Tarragon
- Puff pastry
- Olive oil
- Salt and pepper
- Butter
- Thyme
- Egg
Instructions:
First, prepare the mushroom mixture. Cook the baby spinach in a pan until wilted and set aside. Next, heat olive oil in a pan and add the sliced red onions with salt and pepper. Cook over medium heat until the onions are soft and golden brown. Once the onions are caramelized, remove them from the pan and set them aside. Wipe the mushrooms clean and add them to the pan. Sear the mushrooms for 3-4 minutes on each side until golden and cooked through.
Now, it's time to assemble the Wellington. Roll out the puff pastry on a floured surface into a rectangle. Spread the mushroom mixture along the centre of the pastry. Layer the cooked mushrooms, caramelized onions, and spinach on top of each other, creating a freeform loaf shape. If desired, add some walnuts for texture.
Fold one side of the pastry over the mushroom mixture, brush with an egg wash (or vegan egg substitute), and then fold over the other side. Seal the edges and turn the Wellington over. Using a sharp knife, score the top of the pastry and brush with more egg wash.
Finally, bake the Wellington until the pastry is golden brown and flaky. The recommended baking temperature and time vary across sources but generally sit between 190°C/374°F for 30 minutes, and 220°C/428°F for 35-40 minutes.
Your Vegetarian Mushroom Wellington is now ready to be served! It is best enjoyed fresh out of the oven, but leftovers can be stored in the fridge for up to two days.
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Spinach, chestnuts, and caramelized red onions
A Mushroom Wellington is a vegan or vegetarian take on the classic beef Wellington. It is a rich and flavourful dish, perfect for a festive dinner or as a showstopper for a vegetarian Christmas dinner.
Now, let's dive into the process of making a Mushroom Wellington with spinach, chestnuts, and caramelized red onions:
Ingredients
For the filling, you will need:
- Spinach (baby spinach is preferable, but you can use frozen)
- Chestnuts (store-bought ready-cooked chestnuts are perfect)
- Red onions
- Mushrooms (chestnut/brown mushrooms are a good choice, but you can also use a mixture of wild mushrooms)
- Olive oil
- Salt
- Balsamic vinegar
- Butter
- Garlic
- Tarragon (if you can't find tarragon, fennel seeds are a good substitute)
For the pastry:
- Puff pastry (store-bought, pre-rolled pastry is an option, or you can make your own)
- Egg wash (or a vegan substitute)
Instructions
- Start by caramelizing the red onions. Heat olive oil in a pan, add the onions with a little salt, and cook over medium heat until soft. This should take at least 15 minutes, but if you have more time, 20-25 minutes is even better.
- Once the onions are soft, add balsamic vinegar and stir until the liquid evaporates. Remove the onions from the pan and set them aside in a bowl to cool.
- Next, sauté the mushrooms. Heat butter in a pan and cook the mushrooms until they release their juices. Add garlic and tarragon, cooking for a further minute or two.
- Turn up the heat and add the chestnuts, crumbling them into the mixture. Transfer this mixture to the bowl with the onions.
- In the same pan, heat a little oil and cook the spinach until wilted. Then, chop the spinach finely.
- Combine the filling by mixing the spinach with the mushroom-onion mixture. Add breadcrumbs, salt, and pepper to taste.
- Roll out the puff pastry. Spread the mushroom-spinach filling along the centre of the pastry.
- Brush one side of the pastry with egg wash (or a vegan substitute), then fold that side over the filling. Repeat with the other side.
- Fold up the ends of the pastry and carefully turn the Wellington over.
- Using a sharp knife, score the pastry with diagonal lines or any design of your choice. Brush the pastry with egg wash.
- Bake the Wellington in the oven until it is golden brown.
Your Mushroom Wellington with spinach, chestnuts, and caramelized red onions is now ready to be served! Enjoy the rich, flaky, and golden vegetarian dish that is sure to impress your guests.
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Portobello mushrooms
The mushroom Wellington is a meat-free alternative to the traditional beef dish, which typically features beef tenderloin topped with foie gras or mushroom duxelles, wrapped in puff pastry and baked. In the vegetarian version, seared portobello mushrooms are layered with caramelised onions, sautéed mushrooms, and walnuts for texture. The rich mushroom filling is vegan, and the entire dish can be made vegan by swapping in vegan puff pastry and a butter substitute.
To make a mushroom Wellington, start by preparing the filling. This typically includes cooking the portobello mushrooms, either by searing or frying, and preparing caramelised onions. Some recipes also include additional ingredients such as spinach, chestnuts, or apple cider. The mushrooms are then layered with the cooked fillings and placed on puff pastry. The pastry is wrapped around the mushroom filling, creating a log shape, and the seams are sealed with an egg wash or vegan alternative. The Wellington is then baked in the oven until golden and flaky.
Overall, the Portobello mushroom is a key component in creating a delicious and impressive mushroom Wellington. With its large, juicy cap, the Portobello mushroom provides a substantial and tasty filling, making it a favourite for vegetarian and vegan celebrations and festive occasions.
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Baking and freezing
Mushroom Wellington is a vegetarian or vegan alternative to the classic beef Wellington. It is a rich and savoury dish, perfect for festive dinners or as a showstopper for Christmas dinner. It is packed with flavour and easy to make.
Baking
To bake a Mushroom Wellington, you should first prepare the filling. This typically includes cooking mushrooms, onions, spinach, and seasonings. Some recipes also include chestnuts, walnuts, or other ingredients. The filling should be cooked and seasoned to your liking before being placed in the centre of the pastry.
Once the filling is prepared, you can roll out your puff pastry. Most recipes call for store-bought puff pastry, but you can also make your own vegan puff pastry from scratch. Roll the pastry out into a rectangle, or cut out circles, depending on the shape of your wellington.
Next, spread the filling along the centre of the pastry. If using circles, place the filling on the smaller circles, leaving a border around the edge. Then, carefully wrap the pastry around the filling. If using circles, place the larger circle on top and press the edges together with a fork.
Before baking, some recipes call for an egg wash to be brushed on top of the pastry. This can be made with a regular egg or a vegan egg substitute. Then, bake the Mushroom Wellington in the oven until the pastry is golden brown and flaky.
Freezing
Mushroom Wellington can be frozen before or after baking. If freezing before baking, some suggest freezing just the mushroom filling and then thawing it and placing it in phyllo dough before baking. Others suggest assembling the entire Wellington and then freezing it.
If you have leftover baked Mushroom Wellington, you can also freeze that. It is recommended to wrap it tightly and freeze it for up to a month. When ready to eat, thaw it completely and then reheat it in the oven until heated through. You can cover it loosely with foil to prevent the crust from getting too dark.
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Frequently asked questions
A mushroom Wellington is a vegetarian or vegan spin on the classic beef Wellington. It involves mushrooms, spinach, caramelized onions, and puff pastry.
You will need puff pastry, mushrooms, spinach, and onions. Some recipes also include walnuts, chestnuts, tarragon, soy sauce, and balsamic vinegar.
First, cook the onions and spinach. Then, assemble the mushroom mixture and layer it with the cooked vegetables. Finally, roll out the puff pastry, place the mushroom mixture in the center, and wrap it up.
Yes, you can assemble and refrigerate the dish up to 1 day before baking it. You can also freeze the cooked mushroom Wellington and reheat it in the oven when needed.
Yes, you can make a vegan mushroom Wellington by using vegan puff pastry and suitable substitutes for any other non-vegan ingredients, such as butter and egg.
