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Golden Mushroom Wellington with Puff pastry

Golden Mushroom Wellington with Puff Pastry

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine British
Servings 6

Equipment

  • Large skillet Essential for sautéing the mushroom filling. A nonstick or stainless steel skillet works best to prevent sticking and help with even browning.
  • Food processor (optional) Great for finely chopping mushrooms quickly, though a sharp knife and patience work just fine.
  • Baking sheet A standard rimmed baking sheet ensures your Wellington bakes evenly.
  • Parchment paper Prevents sticking and makes transferring the Wellington easier.
  • Rolling Pin To gently stretch and smooth out the puff pastry.
  • Pastry Brush For applying egg wash (or milk) to get that golden, glossy finish.

Ingredients
  

For the mushroom filling

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion finely diced
  • 3 garlic cloves minced
  • 1 ½ pounds mixed mushrooms such as cremini, shiitake, and portobello, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon soy sauce or tamari for umami depth
  • 1 teaspoon balsamic vinegar
  • ½ cup chopped walnuts or pecans optional, for texture
  • ½ cup grated parmesan or nutritional yeast for a vegetarian option
  • ½ cup panko breadcrumbs to absorb moisture
  • 2 tablespoons chopped fresh parsley

For assembling

  • 1 sheet frozen puff pastry thawed
  • 1 egg for egg wash, or 1 tablespoon plant-based milk for vegan option
  • Flour for rolling out pastry

Instructions
 

Prepare the mushroom filling

  1. In a large skillet over medium heat, warm olive oil and butter. Add diced onion and cook until softened and golden, about 8 minutes. Stir in garlic and cook for another 1-2 minutes until fragrant.
  2. Add the chopped mushrooms, salt, and pepper. Sauté the mixture, stirring occasionally, until the mushrooms release their liquid and it evaporates—this takes about 12-15 minutes. The goal is to get a fairly dry, concentrated mixture with deep flavor.
  3. Next, add thyme, rosemary, soy sauce, balsamic vinegar, and nuts if using. Stir well, letting everything come together for another 2-3 minutes. Remove from heat and let the mixture cool slightly before stirring in parmesan (or nutritional yeast), breadcrumbs, and parsley.
  4. Taste and adjust seasoning if needed.

Assemble the Wellington

  1. On a lightly floured surface, roll out the puff pastry into a rectangle (about 12x14 inches). Place the cooled mushroom filling in the center, forming a loaf-like shape and leaving about 1.5 inches on each side.
  2. Fold the long sides of the pastry over the filling, then fold in the ends, like wrapping a gift. Flip the whole parcel over, seam-side down, onto a parchment-lined baking sheet.
  3. Brush the top with egg wash (or milk for a vegan option). Use a sharp knife to lightly score diagonal lines or leaf patterns for a festive touch—just don’t cut all the way through.

Bake it up

  1. Preheat oven to 400°F (200°C). Bake for 40-45 minutes, or until the pastry is deeply golden and crisp. Let it rest for 5-10 minutes before slicing so the filling sets nicely.