Mushroom Wellington

This hearty Mushroom Wellington has 3 types of mushrooms. Along with herbs and a mirepoix, encased in flaky honey-mustard glazed puff pastry.

Mushroom Wellington

This Mushroom Wellington ticks all my boxes for a festive main. It’s hearty, packed with seasonal flavours, and perfect for sharing. It’s a brilliant vegetarian main dish to add to your Thanksgiving or Christmas table.

This wellington has THREE types of mushrooms which have been caramelised to intensify their flavours. All entwined with a mirepoix of carrots, celery, and onion which creates an aromatic flavour base to add complexity and depth. Seasoned with garlic and a herb trio of rosemary, sage, and thyme which add the quintessential ‘roast’ flavour.

This Vegetarian Wellington is packed with flavour

The Mushrooms and Vegetables

The combination of caramelised mushrooms adds nuttiness, earthiness, and a ton of umami. The mirepoix adds sweetness and texture, but also becomes an aromatic flavour base. Not to forget the combination of sage, rosemary, and thyme which adds warmth, earthiness, and freshness.

The umami additions

We’re also adding even more umami by incorporating a combination of miso paste and tomato paste. The tomato paste has a rich concentrated flavour with a subtle hint of sweetness. Using both pastes helps to add a ton of savouriness due to their high glutamate content.

The Honey Mustard Glaze

This has been a favourite with you guys since I first shared this recipe 4 years ago on social media! It’s the perfect finishing touch for this wellington. The mustard adds sharpness and bitterness with a mild heat, which is balanced out by the sweetness of the honey. It lifts the entire dish and adds that ‘special touch’.

Puff pastry

The entire wellington is encased in buttery puff pastry, which makes for the perfect flaky blanket. We’re scoring a light pattern into the pastry, glazing with an egg wash or egg alternative (provided in the recipe), and baking until golden brown and beautifully ‘puffed’.

What is puff pastry?

Puff pastry is a flaky, buttery pastry made from laminated dough. This means layers of dough are separated by layers of butter or some form of solid fat. As this bakes the fat melts and turns into steam which causes the ‘puff’ by separating these layers.

They lift up to form gaps, thus providing the flaky texture. You could make your own puff pastry if you wanted to. However for ease, I would suggest just buying a roll of pre-made puff pastry from the supermarket, which is what I’ve done here.

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

• Puff pastry
• Mushrooms – We’ll be using 3 different types, chestnut, shiitake, and oyster. Each one provides a different flavour profile and texture. Mushrooms are naturally high in glutamates and using different varieties in combination maximises the umami of the dish
• Mirepoix – a traditional French aromatic and flavour base made from celery, carrots and white onion. This will complete the flavour as it helps to add depth. As we then go on to add tomato paste, it becomes a pinçage instead. This will also add sweetness to the mushroom wellington
• Fresh and dried sage – provides a herby earthiness and a mild minty flavour. I love this herb here, the flavour is incredible
• Tomato paste and miso paste – these two pastes add umami due to their high glutamate content, along with a hint of sweetness from the concentrated tomato paste
• Honey mustard – A mix of Dijon mustard and honey (can substitute the honey for a vegan alternative). This adds sharpness with a hint of sweetness that makes for the perfect finishing touch
• Flours – this will help bind everything together so you don’t end up with a filling that falls apart. We’re using plain flour/all purpose and cornflour (this is cornflour for UK readers and corn starch for US)

Preparing this Mushroom Wellington in advance

There are three ways to do this:

1. Make just the mushroom filling 1-2 days in advance and assemble on the day of serving
2. Assemble the entire wellington and refrigerate for 1-2 days and bake directly from cold, adding 5 minutes to the bake time (my preferred method)
3. Assemble the entire wellington and freeze for 3-4 hours on a baking sheet, then once completely frozen, transfer to a freezer safe bag or wrap tightly in 2 layers of clingfilm and place back in the freezer till required (add 10 minutes to the bake time)

How to assemble the Mushroom Wellington

1) Mix the entire filling really well

2) Place on to one side of the puff pastry sheet (this is 35cmx23cm/14″x9″) leaving around an inch border on that side

3) Leave enough border for sealing – aim for height with this wellington

4) Brush the honey mustard glaze on the remaining pastry

5) Seal over and press to seal

6) Lightly score the surface in whatever pattern you like

Mushroom Wellington tips

• Assemble your wellington ON the tray you will bake it on – line this with greaseproof paper. Once it’s assembled, it’ll be near impossible to transfer unless frozen
• After baking on the middle rack, then transfer to the lower rack as per the recipe – you will see the edges and the base puff up and that’s the sign that the pastry is fully cooking through. This also frees up the middle rack to pop any sides in as well

What can I serve this with?

Serve it with my leek and sage stuffing, and my miso roast potatoes. I buy pre-made onion gravy, one shortcut is allowed when it’s Christmas!

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on Facebook, Pinterest, Youtube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy cooking!

Mushroom Wellington

dishbyrish

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course

Servings 6 people

Ingredients

  

Ingredients:

• 1 sheet puff pastry
• 450 g chestnut mushrooms finely chopped
• 125 g shiitake mushrooms sliced
• 150 g oyster mushrooms torn up into small pieces
• 4 tbsp olive oil
• 2 medium carrots finely chopped
• 3 sticks of celery finely chopped
• 1 large white onion finely chopped
• 0.5 tsp dried sage
• 3 cloves garlic minced
• Handful of sage roughly chopped (don’t be stingy on the sage!)
• 1.5 tbsp tomato paste
• 1.5 tbsp white miso paste
• 1.5 tbsp water
• 1 tbsp butter melted
• 0.5 tbsp dijon mustard
• 0.5 tbsp honey
• 3 tbsp plain flour
• 1 tbsp corn flour

Instructions

 

Method:

• Sautee your chestnut mushrooms in 1tbsp oil on high heat until crisp, add a pinch of salt at the end and then leave aside
• Sautee your shiitake and oyster mushrooms together in another tbsp oil and add into your chestnuts and leave aside. Also add a pinch of salt
• Sautee carrots, celery, onion, and dried sage in 2tbsp of oil on low heat. Season with salt and black pepper. This is our mirepoix and we’re not aiming to colour or caramelise, just to slightly soften. ~15 mins
• Then add minced garlic, fresh sage, mushrooms, and season with salt and black pepper again (careful on salt as miso is salty). Cook for a further 1-2mins
• In a small bowl whisk your tomato paste, miso, and water and add this to the wellington mix. Cook for a further 2-3 mins. UMAMI ALERT
• Let the mix cool completely, then add flour and corn flour

-PRE HEAT OVEN TO 180’C FAN/200’C CONVENTIONAL-

• Roll out puff pastry and place the cooled filling on one end, leaving an inch border next to it and shape into a log. Do this all on your baking tray
• Mix your melted butter, honey, and dijon mustard to make a honey mustard butter, it will initially split but keep whisking until a smooth sauce. Brush this on the rest of the pastry
• Fold the pastry over the filling and seal around the edges, smooth the surface over and cut off any excess pastry with a sharp knife
• Lightly score the top surface, try not to go all the way through the pastry
• Brush with the remaining honey mustard butter and bake on the middle rack for 30 mins or until browned, then transfer to the lower rack for another 30 mins (allows you to put any roasties or any appetisers above for perfect dinner timing)
• Once baked, rest for 5-10 mins before cutting into

Notes

Mirepoix + tomato paste = pinçage and though its main purpose is sauces, it makes a great base here to add an abundance of flavour into the wellington. The resting period at the end is essential for the filling to firm up and bind

Keyword christmas, mushrooms, party food, vegetarian, wellington