Vegan mushroom wellington recipe is the best idea if you’re looking for a showstopping dish. This vegan mushroom wellington is the single most popular recipe on the blog, year after year. In fact, it’s been shared over 83,000 times! shocking right?
There are those times when we are struck by inspiration. Sometimes things work
You mustn’t wait for Thanksgiving or Christmas season to make this vegan mushroom wellington, You can call your friends over for dinner and surprise them with this mouthwatering recipe. I assure you, they will be left amazed.
Just So You Know: The hidden fact to a delicious juicy yet flaky mushroom wellington is to pat everything dry, making sure it’s completely cold before you wrap it in your vegan puff pastry. Skipping this step won’t make your pastry only soggy, it will tear when you try to wrap it up.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1hr Yields: 4 serves
Course: Main course
Cuisine: vegan, vegetarian
Calories: 554 kcal
- 3 tablespoon olive oil
- 4 trimmed and cleaned portabello mushroom stalks
- 3 peeled and finely chopped large onions
- 10 1/2 oz baby spinach (300g)
- 4 sprigs of thyme leaves picked
- A vegan puff pastry
- 1 tablespoon dijon mustard
- pepper and salt to taste
For Vegan Egg Wash
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond or cashew milk
- 1 teaspoon neutral flavored oil
- 1/2 teaspoon maple syrup or brown rice syrup
How To Make Vegan Mushroom Wellington Recipe
- Add 1/2 tablespoon of olive oil in a large frying pan and place over a low to medium-low heat. Add onions and reduce the heat to low. sprinkle salt and pepper and cook, stirring occasionally for about 10 to 15 minutes until onions turn brown. You have to be mindful of the onions to make sure they don’t catch.
- Then remove onions from pan and place back the pan to heat. Add the baby spinach, cook, until wilted. Remove the baby spinach from heat and allow it to cool.
- Return the pan to heat, increasing the heat to medium-high. Add the remaining olive oil and place the mushroom top side down. Cook for about 5 minutes until mushroom turn lightly golden before turning over and cooking for another 5 minutes or until golden.
- Remove from heat and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer mushroom, onions, and spinach to the refrigerator to cool completely.
- Preheat oven to 200 degrees Celsius ( 390 F), placing the sheet of baking paper on the baking tray and place the puff pastry sheet on the top. Now, spread half the caramelized onions over the middle third of the pastry. Make sure you leave an extra 2cm (3/4 inch) border at the edge of the pastry. Then top with half of the baby spinach and spread the Dijon mustard over the mushroom and season well with pepper and salt. On the top of the mushrooms, place your spinach and top the mushroom with thyme and the remaining baby spinach and onions.
- Carefully roll the pastry over the top of the mushroom mixture until you have a log. Seal the edges by pressing it down. Roll over the log so that the seam is facing the bottom.
- Now let’s make the vegan egg wash. Whisk all the ingredients stated above in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for about 8 to 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 mins.
- Lastly, place the pastry back on the baking sheet and tray and place in the oven for about 30 to 35 minutes or until its golden and flakey.
Enjoy and tell us how it turned out for you using the comment section below if you decide to make it.
Before I forget: This vegan mushroom wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushroom release their juice as they cool.
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You may also want to read: How To Prepare Vegan Gluten Free Zucchini Bread