Mushroom Wellington

A vegan spin on the classic beef Wellington — portobello mushrooms with caramelised onions, wilted spinach and Dijon mustard wrapped in flaky puff pastry.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 50m
Total: 1h
Ingredients
  • 4 large portobello mushrooms - stalks trimmed and cleaned
  • 3 large onions - peeled and chopped
  • 3 tbsp olive oil
  • 300g baby spinach
  • 4 sprigs fresh thyme - leaves picked, stems discarded
  • 1 sheet vegan puff pastry
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp aquafaba (chickpea water) - for the egg wash
  • 1 tbsp almond or cashew milk - for the egg wash
  • 1 tsp avocado oil - for the egg wash
  • 1/2 tsp maple syrup or brown rice syrup - for the egg wash
Instructions
  1. Heat a large frying pan over low to medium-low heat. Add 1/2 tbsp of the olive oil, then the onions. Season with salt and pepper and cook for 15-20 mins, stirring occasionally, until golden brown. Watch them carefully to prevent sticking.
  2. Remove the onions and set aside. Return the pan to the heat, add the baby spinach, and cook until wilted. Remove and allow to cool.
  3. Increase the heat to medium-high. Add the remaining olive oil and place the mushrooms gill-side down. Cook for 5 mins until lightly golden, then flip and cook for a further 5 mins until golden. Drain on kitchen paper, gill-side up.
  4. Transfer the onions, spinach and mushrooms to the fridge until completely cool.
  5. Preheat the oven to 200°C. Lay a sheet of parchment paper on a baking tray and place the puff pastry sheet on top.
  6. Spread half the caramelised onions over the middle third of the pastry, leaving a 2cm border. Top with half the spinach.
  7. Spread the Dijon mustard over the mushrooms and season with salt and pepper. Place the mushrooms on top of the spinach layer.
  8. Top the mushrooms with the thyme leaves and the remaining spinach and onions.
  9. Carefully roll the pastry over the mushroom mixture to form a log. Press the edges to seal, then flip so the seam faces down.
  10. Whisk all the egg wash ingredients together. Lightly coat the pastry with the egg wash, then freeze for 10 mins.
  11. Apply a second layer of egg wash and freeze for a further 10 mins.
  12. Bake for 30-35 mins until the pastry is golden and flaky.
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