Imagine this: a cozy evening with friends, the aroma of something delicious wafting through the air. You’re gathered around the dinner table, laughter and stories filling the room, and at the center of it all sits a stunning Simple Mushroom Wellington. 

Such a dish pairs beautifully with a simple green salad or roasted seasonal vegetables. Feel free to add a glass of red wine to complete the experience.

Let’s face it; not everyone has hours to spend in the kitchen after a long day. But, who says that dinner has to be a chore? Enter the Simple Mushroom Wellington. This dish is not just easy to whip up; it also brings a comforting yet sophisticated touch to your meal. 

Now, I’m a registered dietitian and a food enthusiast, and I believe in meals that don’t require a culinary degree but still deliver on flavor and presentation. Join me as we explore this delightful dish step by step.

What is Simple Mushroom Wellington?

At its core, a Simple Mushroom Wellington is a vegan twist on the classic beef Wellington. Instead of meat, this dish features a savory blend of mushrooms, spinach, and spices, all wrapped in flaky puff pastry. 

It’s hearty enough for a main course, yet light enough to leave you feeling satisfied – not stuffed. This dish encapsulates the essence of comfort food, offering a delicious alternative for vegetarians and meat-lovers alike.

What is the Flavor Profile of This Dish?

Let’s dive into what makes this dish shine. The flavor profile is rich and earthy, primarily thanks to the portobello mushrooms. When they’re sautéed, they develop a deep, umami taste that creates a satisfying core. 

Add in the fresh spinach for a touch of brightness, and the onions for sweetness, and you’ve got yourself a filling that’s full of flavor. The hint of thyme brings a herby note, while the Dijon mustard adds a spicy kick. All this goodness is enveloped in flaky pastry, making every bite a textural delight.

Why You’ll Love This Dish

• Effortless Elegance: This dish looks like a show-stopper but takes minimal effort.
• Perfect for Gatherings: It’s great for dinner parties or a casual meal.
• Customizable: You can tweak the ingredients based on what you have available.
• Satisfying Yet Light: It fills you up without feeling heavy.
• Plant-Based: A winner for vegan diets while being wholesome and nutritious.

Ingredients

Here’s what you’ll need to create the Simple Mushroom Wellington:

• 1 sheet of vegan puff pastry
• 4 large portobello mushrooms, stems removed and cleaned
• 3 tablespoons of extra virgin olive oil
• 300 g of fresh baby spinach
• 1 tablespoon of whole grain Dijon mustard
• 3 medium onions, peeled and finely chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon of nutritional yeast
• 1 clove garlic, minced
• 4 sprigs of fresh thyme, leaves removed

Vegan Egg Wash:

• 1 tablespoon of aquafaba
• 1 teaspoon of light olive oil
• 1 tablespoon of unsweetened almond milk
• ½ teaspoon of maple syrup

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). While that’s heating up, slice the portobello mushrooms into small pieces. This will help them cook evenly and blend seamlessly into the filling.

Step 2: Sauté the Onions

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and a pinch of salt. Sauté them until they are translucent and soft, about 5-7 minutes. This will provide a sweet base for our mixture.

Step 3: Add Garlic and Mushrooms

Once the onions are ready, stir in the minced garlic and the chopped mushrooms. Cook for another 5 – 10 minutes until the mushrooms release their moisture and start to brown. Look for a rich color; this is where the flavor starts to develop!

Step 4: Incorporate Spinach and Seasoning

Now it’s spinach time. Toss in the fresh baby spinach, mixing it well until it wilts, about 2-3 minutes. Season with pepper, thyme, and nutritional yeast. The nutritional yeast adds a cheesy, umami flavor without any dairy.

Step 5: Let the Filling Cool

Once everything is well combined, remove the skillet from heat and let your filling cool. It’s important to do this to ensure your pastry doesn’t get soggy.

Step 6: Prepare the Puff Pastry

Dust your workspace with a little flour and roll out the vegan puff pastry. If you have a sheet that’s pre-rolled, you can skip this step. You’ll want a rectangle shape large enough to fold over the filling.

Step 7: Assemble the Wellington

Once cooled, spread the filling in the center of the pastry, leaving space around the edges. Brush the edges with the aquafaba mixture. This will help seal your delicious creation.

Step 8: Fold and Seal

Fold the pastry over the filling to create a package. Make sure to seal the edges well, using a fork to crimp the sides if desired. Give the whole thing a gentle brush with the remaining vegan egg wash.

Step 9: Bake the Wellington

Place the Wellington on a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown. You will know it’s done when you can see a beautiful golden crust.

Step 10: Serve and Enjoy!

Once it’s out of the oven, let it rest for a few minutes. This allows the flavors to settle and makes it easier to slice. Serve it warm with your favorite sides.

Tips & Tricks

• Use fresh ingredients: Fresh spinach and mushrooms yield the best flavor and texture.
• Don’t rush letting the filling cool: A hot filling can make the pastry soggy, so be patient.
• Experiment with herbs: If you don’t have thyme, feel free to substitute with rosemary or sage for a different flavor.
• Make ahead: You can prepare the filling a day in advance and assemble it before baking.
• Cut slits in the pastry: This allows steam to escape while baking, ensuring a crisp texture.

How Can You Store This Simple Mushroom Wellington?

To keep your Simple Mushroom Wellington fresh, allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. For longer storage, slice it into portions and freeze it. 

It should keep well in the freezer for up to three months. Just reheat in the oven when you’re ready to enjoy!

Alternative Ingredients if Something is Missing

Sometimes we’re not armed with every ingredient on hand. Here are a few alternatives you can consider:

• Mushroom Alternatives: If portobello mushrooms aren’t available, use cremini or shiitake mushrooms. They provide a wonderful taste, and you won’t miss the portobello.
• Puff Pastry Options: In case you want to skip vegan puff pastry, use phyllo dough. Just layer several sheets and brush with oil between layers for richness.
• Spinach Variations: No fresh spinach? Try using kale! Just remove tough stems before cooking.

Pamela Dunlap

Simple Mushroom Wellington Recipe

Imagine this: a cozy evening with friends, the aroma of something delicious wafting through the air.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 512

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 sheet of vegan puff pastry
• 4 large portobello mushrooms stems removed and cleaned
• 3 tablespoons of extra virgin olive oil
• 300 g of fresh baby spinach
• 1 tablespoon of whole grain Dijon mustard
• 3 medium onions peeled and finely chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon of nutritional yeast
• 1 clove garlic minced
• 4 sprigs of fresh thyme leaves removed
• 1 tablespoon of aquafaba
• 1 teaspoon of light olive oil
• 1 tablespoon of unsweetened almond milk
• ½ teaspoon of maple syrup

Equipment

• skillet 

Method

 

1. Start by preheating your oven to 400°F (200°C). While that’s heating up, slice the portobello mushrooms into small pieces. This will help them cook evenly and blend seamlessly into the filling.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and a pinch of salt. Sauté them until they are translucent and soft, about 5-7 minutes. This will provide a sweet base for our mixture.
3. Once the onions are ready, stir in the minced garlic and the chopped mushrooms. Cook for another 5 – 10 minutes until the mushrooms release their moisture and start to brown. Look for a rich color; this is where the flavor starts to develop!
4. Now it’s spinach time. Toss in the fresh baby spinach, mixing it well until it wilts, about 2-3 minutes. Season with pepper, thyme, and nutritional yeast. The nutritional yeast adds a cheesy, umami flavor without any dairy.
5. Once everything is well combined, remove the skillet from heat and let your filling cool. It’s important to do this to ensure your pastry doesn’t get soggy.
6. Dust your workspace with a little flour and roll out the vegan puff pastry. If you have a sheet that’s pre-rolled, you can skip this step. You’ll want a rectangle shape large enough to fold over the filling.
7. Once cooled, spread the filling in the center of the pastry, leaving space around the edges. Brush the edges with the aquafaba mixture. This will help seal your delicious creation.
8. Fold the pastry over the filling to create a package. Make sure to seal the edges well, using a fork to crimp the sides if desired. Give the whole thing a gentle brush with the remaining vegan egg wash.
9. Place the Wellington on a parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown. You will know it’s done when you can see a beautiful golden crust.
10. Once it’s out of the oven, let it rest for a few minutes. This allows the flavors to settle and makes it easier to slice. Serve it warm with your favorite sides.

Nutrition

Calories: 512kcalCarbohydrates: 24gProtein: 36gFat: 31.6gSaturated Fat: 9.6gCholesterol: 696mgSodium: 450mgFiber: 9gSugar: 5g

Notes

• Use fresh ingredients: Fresh spinach and mushrooms yield the best flavor and texture.
• Don’t rush letting the filling cool: A hot filling can make the pastry soggy, so be patient.
• Experiment with herbs: If you don’t have thyme, feel free to substitute with rosemary or sage for a different flavor.
• Make ahead: You can prepare the filling a day in advance and assemble it before baking.
• Cut slits in the pastry: This allows steam to escape while baking, ensuring a crisp texture.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

The Simple Mushroom Wellington is more than just a plant-based centerpiece; it’s a testament to how flavors come together to create comfort. With its crisp pastry and rich filling, it can impress guests while also being an easy weeknight comfort dish. 

So, whether you’re a vegetarian looking for a satisfying main course, or you just want to try something new, this dish has your back. Give it a try and watch it become a regular on your dinner table! Happy cooking!

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