Name: Mushroom Wellington Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 1 package (10×15-inch) sheet puff pastry, thawed if frozen; 2 tablespoons avocado oil; 1 tablespoon butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 pound cremini mushrooms; ½ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup pecans or walnuts, chopped; 2 tablespoons Dijon mustard; 1 tablespoon soy sauce; 1 large egg (for egg wash)

If you’re looking for an impressive yet totally doable vegetarian centerpiece, then this Mushroom Wellington Recipe is going to be your new go-to. I absolutely love how it takes humble mushrooms and transforms them into this rich, flavorful, flaky wonder wrapped in golden puff pastry. When I first tried this recipe, I was amazed at how luxurious it tastes without any meat—plus, it’s perfect for holiday dinners or any time you want to impress without fussing too much in the kitchen.

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Why You’ll Love This Recipe

Bursting with Flavor: The combination of herbs, mushrooms, and toasted nuts makes for a complex, savory filling that’s downright addictive.
Showstopper Presentation: Wrapped in buttery puff pastry, it looks like you spent hours crafting it—trust me, your guests will be impressed.
Flexible and Vegetarian-Friendly: A fantastic meat-free alternative that even carnivores in my family can’t get enough of.
Great Make-Ahead Option: You can prep it before your event and bake fresh, making entertaining so much easier.

The image shows a thick slice of savory pastry with two distinct layers: a flaky, golden brown crust on the outside and a dense, textured filling inside made of finely chopped vegetables, mainly dark mushrooms and orange carrots, mixed with herbs. The top crust appears shiny and crisp with some cracks, while the filling looks moist and chunky. A sprig of fresh rosemary rests on top of the pastry. Around the base of the slice, a few crushed nuts are scattered, adding rustic detail. The slice is placed on a white ceramic square block, set on a surface with a white marbled texture. Soft, neutral tones fill the background with blurred shapes suggesting kitchen items, and a gold fork is partially visible near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Mushroom Wellington, Mushroom Wellington recipe, vegetarian Wellington, holiday vegetarian main, flaky mushroom pastry

Ingredients You’ll Need

Each ingredient plays its role perfectly here—from the savory mushrooms to the flaky puff pastry, plus those little extras like nuts and fresh herbs that add texture and depth. When shopping, fresh thyme and rosemary make all the difference, so I recommend grabbing them fresh if you can.

Flat lay of a smooth, unrolled sheet of golden puff pastry on a simple white ceramic plate, a small white bowl of pale yellow avocado oil, a small white bowl with a pat of creamy butter, a medium onion with shiny white and purple layers diced finely on a white ceramic dish, three plump garlic cloves minced beside the onion, two bright orange peeled and diced carrots arranged neatly on a white plate, two fresh celery stalks with crisp green leaves diced on another white ceramic plate, a few sprigs of fresh green thyme finely chopped in a small white bowl, a few sprigs of fresh rosemary finely chopped on a white dish, a pile of fresh, earthy cremini mushrooms in varying sizes=

Puff pastry sheet: Make sure it’s thawed properly so it’s easy to work with and puffs up nicely.
Avocado oil: Neutral tasting and with a high smoke point, perfect for sautéing.
Butter: Adds richness and helps deepen flavor when cooking vegetables.
Onion: The base of flavor—don’t skip dicing it finely!
Garlic: Brings that classic aromatic zing.
Carrots: A little sweetness to balance out earthiness.
Celery stalks: Adds crunch and freshness.
Fresh thyme and rosemary: Aromatic herbs that really elevate the filling.
Cremini mushrooms: Their meaty texture is key—pulse them finely for the perfect bite.
Salt and pepper: Essential to season everything just right.
Chopped pecans or walnuts: Adds unexpected crunch and nuttiness.
Dijon mustard: A punch of tang and depth within the filling.
Soy sauce: A trick I love for boosting umami without overpowering.
Egg: For brushing on the pastry, giving that beautiful golden shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this recipe flexible depending on what’s in season or what I have on hand. You can tweak the nuts, herbs, or even the type of mushrooms to customize it. It’s honestly a fantastic recipe to experiment with once you get comfortable.

Mushroom Mix: I sometimes use a blend of cremini and shiitake mushrooms for a deeper flavor that makes this Wellington even more robust.
Herb Swap: If you don’t have fresh thyme or rosemary, dried versions work in a pinch—just use about half the quantity.
Vegan Version: Swap the butter for vegan margarine and the egg wash for a mixture of plant milk and maple syrup to get a golden crust.
Spicy Kick: Adding a pinch of smoked paprika or cayenne to the filling gives a fun smoky heat that my family loves.

How to Make Mushroom Wellington Recipe

Step 1: Prep and Pulse the Mushrooms

First things first, preheat your oven to 375°F. Then, chop the mushrooms roughly before pulsing them in a food processor until they’re finely diced but not mushy. This step is super important—it helps the mushrooms cook evenly and release their moisture properly, so your Wellington won’t end up soggy.

Step 2: Sauté the Veggies and Mushrooms

Heat avocado oil and butter in a large skillet over medium-high heat until bubbly. Add diced onion, garlic, carrots, celery, thyme, and rosemary—sauté for about 3-5 minutes until the veggies soften. Then, toss in the processed mushrooms and cook for around 10 minutes until most of the liquid evaporates and the mushrooms turn golden brown. Season with salt and pepper to taste.

Step 3: Stir in Nuts, Mustard & Soy Sauce

Once your mushrooms are browned and fragrant, stir in the chopped pecans (or walnuts), Dijon mustard, and soy sauce until everything is well combined. Let it cook another 2-3 minutes for those flavors to meld beautifully. Then, remove from heat and let this delicious filling cool to room temperature for about 15-20 minutes.

Step 4: Assemble Your Wellington

Lay a sheet of parchment paper on a large baking sheet and carefully place your cold puff pastry sheet in the center. Spoon your mushroom filling onto the middle, leaving about a 1-inch border on all sides—don’t overfill or it will be messy. Now fold the short edges in by about an inch, then roll the other two sides into a tight log, sealing the edges firmly. Flip it over so the seam is underneath. If you want to get fancy, use leftover pastry dough to cut out little leaf shapes or other decorations to place on top.

Step 5: Bake Your Mushroom Wellington

Make a few small slits on top to let steam escape, then brush the puff pastry evenly with your egg wash to achieve that gorgeous golden color. Pop it in the oven for 25-30 minutes until it’s puffed up and dazzlingly golden brown. Serve it up with a tangy cranberry sauce or your favorite chutney for a perfect balance.

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Pro Tips for Making Mushroom Wellington Recipe

Don’t Rush the Mushroom Cooking: I learned the hard way that if the mushrooms aren’t cooked down properly, your Wellington gets soggy. Make sure to cook until all moisture evaporates and you get that nice golden color.
Let the Filling Cool Completely: Stuffing warm filling into the pastry makes it difficult to seal and can make the dough soggy.
Use a Sharp Knife for Venting: Tiny slits on top let steam escape without deflating the puff pastry, keeping it nice and puffy.
Decorate Creatively: Don’t be shy to cut out leaves or another fun shape using leftover dough—it takes the presentation from great to wow.

How to Serve Mushroom Wellington Recipe

A thick slice of pie sits on a white plate with a brown rim, showing three layers: a golden, flaky crust on top and bottom, and a dense, chunky filling in the middle made of small browned mushroom and carrot pieces. The filling is dark brown with orange bits and looks moist, packed inside the light brown crust. Next to the slice is a fresh green sprig of rosemary. The plate rests on another similar plate with a gold fork and spoon placed beside it. In the corner, part of a larger uncut pie with the same golden crust is visible. Small dishes with nuts and herbs surround the plates, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Mushroom Wellington, Mushroom Wellington recipe, vegetarian Wellington, holiday vegetarian main, flaky mushroom pastry

Garnishes

I like to sprinkle fresh thyme leaves or finely chopped parsley on top right before serving—it adds a pop of color and fresh herbal aroma. A dollop of tangy cranberry sauce on the side complements the earthiness perfectly, too.

Side Dishes

My go-to sides include garlic mashed potatoes and roasted Brussels sprouts. The creaminess of the potatoes balances the flaky pastry, and the roasted veggies bring a lovely, slightly bitter contrast that brightens the plate.

Creative Ways to Present

For special occasions, I like to slice the Wellington and arrange the pieces fan-style on a large platter garnished with fresh herbs and edible flowers. It makes for a beautiful centerpiece that invites everyone to dig in!

Make Ahead and Storage

Storing Leftovers

After your feast, wrap leftovers tightly and store them in an airtight container in the fridge. I like to line the container with paper towels to soak up moisture and keep the pastry from getting soggy. The Wellington stays good for about 3-4 days.

Freezing

If you want to keep this mushroom Wellington on hand for later, freeze it before baking! Assemble the entire log, wrap it very well in plastic wrap and foil, and freeze. When you’re ready, thaw it overnight in the fridge, brush with egg wash, then bake as usual. I’ve found this method keeps the pastry texture spot-on.

Reheating

The best way to reheat leftovers without sacrificing that crisp pastry is to pop slices into a 350°F oven or air fryer for about 10-12 minutes until heated through. Avoid microwaving if you want to keep the flakiness intact, but if you’re in a hurry, microwaving is fine—just expect slightly softer pastry.

FAQs

Can I make the Mushroom Wellington Recipe ahead of time?

Absolutely! The filling can be prepared a day or two in advance and refrigerated, or the entire assembled Wellington can be frozen before baking. Just thaw it properly before cooking, and you’ll have a fantastic dish ready whenever you want.
What mushrooms work best for this Mushroom Wellington Recipe?

Cremini mushrooms are great for their meaty texture and flavor, but you can also mix in shiitakes or portobellos for a deeper, earthier taste. Just be sure to pulse them finely and cook out all moisture.
Can I make this recipe vegan?

Yes! Replace the butter with vegan margarine or oil and swap the egg wash for a mixture of plant-based milk and maple syrup or agave nectar. The taco-turnover technique still works wonderfully.
How do I avoid a soggy bottom crust?

Cook your mushroom filling down thoroughly to evaporate all excess moisture, and allow it to cool fully before assembling. Also, make sure to seal the edges well so juices don’t escape or seep into the pastry.

Final Thoughts

This Mushroom Wellington Recipe is one of those dishes that always surprises me with how special it feels, yet how simple it actually is to make. It’s rich, earthy, and flaky—the perfect way to make mushrooms shine—and I know once you try it, you’ll be adding it to your entertaining arsenal, just like I did. So go ahead, try it this weekend and watch your friends and family devour it with big smiles!