Dinner / British
Porcini Roasted Mushroom Wellington
Holiday-worthy mushroom duxelles, roasted vegetables, and buttery puff pastry wrapped into a showstopping vegetarian main.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 40 minutes
- Cook
- 45 minutes
- Total
- 1 hour 25 minutes
- Serves
- 8
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1 sheet (375 g) vegetarian all-butter puff pastry, thawed; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains soy.
- Contains mustard.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Rehydrate porcini mushrooms in boiling broth 10 minutes. Drain, reserve liquid, and finely chop mushrooms.
Sauté shallots and garlic in olive oil until translucent. Add cremini and porcini mushrooms; cook until moisture evaporates, 8 minutes.
Deglaze with sherry, add tamari, thyme, chopped chestnuts, spinach, and reserved porcini liquid reduced to 2 tablespoons; cook until mixture is dry. Cool completely. Spread the cooked mushroom mixture to cool before assembling; warm, wet filling softens the pastry.
Roast carrot and parsnip batons at 425°F for 10 minutes until just tender; cool.
Roll pastry on parchment to a 12x14-inch rectangle. Brush center with Dijon, mound mushroom filling, top with roasted vegetables.
Wrap pastry, seal seams, flip seam-side down, score gently, and chill 20 minutes.
Brush with egg wash, sprinkle flaky salt and black pepper, and bake at 400°F for 30 to 35 minutes until golden and 205°F internally. Rest 10 minutes before slicing.
0 of 7 steps complete
A little kitchen know-how
- Chill the wrapped Wellington to keep layers defined and pastry crisp.
- Reserve 1 tablespoon porcini soaking liquid to whisk into Dijon for extra umami.
- Use vegan puff pastry and oat milk wash for a fully plant-based version.
Make it yours & keep it well
Use a mix of cremini and oyster mushrooms while keeping the mushroom quantity unchanged.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep pastry cold before baking. Refrigerate cooked slices and warm in the oven so the pastry can dry and crisp.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Read about choosing a centrepiece filling and managing moisture before wrapping it in pastry.
Estimated nutrition per serving
420 kcal · Protein 12 g · Carbohydrates 45 g · Fat 20 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make it ahead?
Assemble up to step 6, wrap in parchment, chill 24 hours, then bake directly from cold adding 5 minutes.
What sauce pairs well?
Serve with mushroom gravy or cranberry mostarda to balance richness.
Why does the bottom stay pale?
The filling may be too wet or the pastry too warm. Reduce mushroom liquid thoroughly and bake on the specified preheated oven setting.
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