Mushroom Wellington
A festive, vegan spin on a classic beef wellington, this mushroom wellington is made for special occasions! With two types of mushrooms, lentils, walnuts, and butternut squash, this showstopping mushroom wellington is perfect for Thanksgiving and Christmas. With step-by-step photos.
Equipment
Ingredients
- 1 cup finely diced butternut squash
- 3 tablespoons olive oil, divided
- Salt and pepper
- 2 small onions, peeled and sliced
- 1 teaspoon brown sugar
- 1 cup apple juice, or apple cider
- 1 tablespoon balsamic vinegar
- 3 large portabello mushrooms
- 1 pound mixed mushrooms, I used baby bella and white button
- 4 large shallots
- 6 cloves garlic
- 1 tablespoon rosemary leaves, or 1 teaspoon dried
- 1 tablespoon thyme leaves, or 1 teaspoon dried
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 cup cooked lentils*
- 1/2 cup walnuts, chopped and toasted
- 1 puff pastry, thawed
- Coconut milk, melted vegan butter, egg substitute, or whisked egg for egg wash
Instructions
- Preheat the oven to 400 degrees F. Toss the butternut squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Place in a single layer on a baking sheet and roast for 20-25 minutes, until tender, stirring halfway through. Remove and set aside.
- Clean portabellos with a damp cloth. Remove the stem and gills and trim the curled edge. Brush both sides with olive oil and season with salt and pepper. Heat a large skillet over medium heat. Add the portabello mushrooms and sear until caramelized, about 5 minutes on each side. Remove from pan and allow to cool.
- While the portabellos are cooking, clean the mushrooms with a damp cloth. Place in a food processor and pulse until they are chopped but not mushy. Depending on the size of your food processor, you may need to do this in batches. Remove and add in the shallots and garlic. Pulse until minced.
- Heat a tablespoon of olive oil over medium heat in the same skillet you just cooked your portabello mushrooms in. Add the chopped mushrooms, shallots, garlic, rosemary and thyme. Cook until all the water is removed from the mushrooms and they start to brown about 8 minutes.
- Add in the soy sauce and tomato paste, and cook another 5 minutes. Remove from heat and fold in the lentils and walnuts. Taste, adding more salt/pepper as desired. This is the bulk of your Wellington filling, so make sure it's seasoned the way you like!
- Remove the mushroom filling and set aside. In the same skillet, heat the remaining tablespoon of olive oil over medium-low heat and add the onions, sugar, and a generous pinch of salt and pepper. Cook, stirring often, until they start to brown, about 5-10 minutes. Stir in the apple juice and continue to cook until they have a rich dark brown color, about 20-30 minutes. Add in the balsamic vinegar, remove from heat, and set aside to cool.
- Now that you have all of your parts, it's time to assemble!
- Place a piece of parchment paper on your counter and lightly dust it with flour. Unfold your thawed puff pastry on the parchment paper. Using a lightly floured rolling pin, roll the pastry out into a 13-inch by 16-inch rectangle.
- Arrange half of the cooked mushroom mixture in a 4-by-10-inch strip in the center of the puff pastry. Top with caramelized onions, then butternut squash, then portobello mushrooms.
- Spoon the remaining mushroom mixture on top, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top, shaping it like a freeform meatloaf.
- Lift one side of the puff pastry over the filling to almost completely cover it. Brush the surface of the puff pastry, covering the mushrooms with coconut milk or egg wash of choice. Lift the remaining puff pastry flap over the "egg washed" puff pastry, gently stretching it if need be, to create a second layer of puff pastry on top. Gently press the top layer of the pastry onto the lower layer to seal. Brush the insides of the short ends of the puff pastry and press to seal, tucking both sides underneath.
- Refrigerate the log for at least an hour.
- Heat oven to 400 degrees. Brush the top of the Wellington with more coconut milk or egg wash, then decorate the puff pastry as you like: cross-hatch pattern or slice in decorative vents. Bake until deep golden and flaky, about 45-50 minutes. Let the Wellington cool slightly on the baking sheet for about 10 minutes before slicing.
Notes
See step-by-step photos in the post above
*For ease, you can use cooked, canned lentils or the precooked lentils from Trader Joe's!
Nutrition
Serving: 1servingCalories: 375kcalCarbohydrates: 38gProtein: 9gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.001gSodium: 374mgPotassium: 674mgFiber: 6gSugar: 10gVitamin A: 1976IUVitamin C: 11mgCalcium: 53mgIron: 3mg