Name: Mushroom Wellington Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Vegetarian European
Ingredients: 1 package (10×15-inch) sheet puff pastry, thawed if frozen; 1 large egg (for egg wash); 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

Jump to Recipe· 4.5 from 53 reviews

If you’re looking for a show-stopping vegetarian main that’s packed with flavor and texture, you’re going to adore this Mushroom Wellington Recipe. I absolutely love how this dish combines earthy mushrooms, fragrant herbs, and a crispy, golden puff pastry — it’s fancy enough for guests but surprisingly simple to pull together. When I first tried this recipe, I was amazed at how it brings so much heartiness and sophistication without any meat at all. Keep reading, and I’ll walk you through everything you need to know to make your Mushroom Wellington a total hit at your table.

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Why You’ll Love This Recipe

Decadent yet vegetarian: Mushrooms and puff pastry come together for a rich, meatless dish everyone loves.
Packed with texture: From the tender veggie mix to the crunchy pecans and flaky crust, every bite is a delight.
Make ahead-friendly: Prepare it days in advance, freeze it, or bake fresh — flexibility is baked right in.
Impressive presentation: Perfect for holidays or dinner parties where you want to wow your guests effortlessly.

Mushroom Wellington Recipe - Recipe Step

Ingredients You’ll Need

The magic of this Mushroom Wellington Recipe comes from layering various textures and flavors — earthy mushrooms, savory herbs, crunchy nuts, and the buttery puff pastry. When shopping, pick fresh, firm mushrooms and the freshest puff pastry you can find (or ready to thaw). Fresh herbs make all the difference too.

Mushroom Wellington Recipe - Ingredients

Puff pastry: Use thawed sheet puff pastry for that flaky, buttery crust everyone loves.
Avocado oil and butter: A combo that adds richness and helps develop flavor as you sauté.
Onion and garlic: The classic base that brings sweetness and aroma.
Carrots and celery: These add subtle sweetness and a nice crunch in the filling.
Fresh thyme and rosemary: Herbs that complement the mushrooms beautifully.
Cremini mushrooms: I prefer these over white button mushrooms for a deeper, earthier taste.
Salt and pepper: To season just right.
Pecans or walnuts: Adds welcome crunch and a nutty note.
Dijon mustard: A tangy kick that brightens the filling.
Soy sauce: Enhances the umami and ties flavors together.
Egg: For that golden, shiny egg wash finish on the pastry.

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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 love making this recipe my own by switching up the nuts or herbs depending on what’s in season or in my pantry. Don’t be afraid to get creative — you’ll find this Mushroom Wellington Recipe quite forgiving and adaptable to your tastes.

Nut choice: I’ve swapped pecans for walnuts and even toasted pine nuts for a slightly different crunch.
Herbs: Sometimes I add sage or oregano if I want a slightly earthier or Mediterranean vibe.
Spice it up: Adding a pinch of smoked paprika or chili flakes can give a subtle warmth.
Gluten-free: Try using gluten-free puff pastry if you need a gluten-free version.

How to Make Mushroom Wellington Recipe

Step 1: Preparing the mushroom filling

Start by roughly chopping your mushrooms, then pulse them in a food processor until finely diced — you want the mushrooms small enough to meld into the filling but with some bite left. Next, heat the avocado oil and butter in a large skillet over medium-high heat until bubbly. Toss in the diced onion, garlic, carrots, celery, thyme, and rosemary, and sauté until soft and fragrant, about 3-5 minutes. Add the mushrooms and cook for about 10 minutes, stirring occasionally until all the mushroom liquid has evaporated and they’re turning a lovely golden brown. Season with salt and pepper. Finally, stir in chopped pecans, Dijon mustard, and soy sauce. Cook for another 2-3 minutes before removing from heat to cool.

Step 2: Assembling the Wellington

Line a baking sheet with parchment paper and lay out your thawed puff pastry sheet. Spoon the mushroom filling in the center, leaving about a 1-inch border on all sides. Fold the shorter edges in an inch, then roll the longer edges around the filling like a log, sealing the seams as best as you can. Flip the whole Wellington over so the seam is underneath — this keeps it neat while baking. If you’d like, get creative and cut out some shapes from extra pastry dough to decorate the top; I love little leaves or vines to tie in the earthy mushroom vibe.

Step 3: Baking your Mushroom Wellington

Make a few small slits on the top to vent steam during baking, then brush the entire surface evenly with your beaten egg for that gorgeous golden shine. Pop it into a preheated 375°F oven and bake for 25-30 minutes until it’s puffed and golden brown. When you pull it out, your kitchen will smell incredible, and you’ll be ready to impress.

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Pro Tips for Making Mushroom Wellington Recipe

Keep the mushrooms dry: I learned the hard way that rushing this step makes soggy filling. Pat mushrooms dry or let liquid evaporate fully for the best texture.
Chill before rolling: Let your filling cool completely, so it doesn’t melt the butter in the pastry prematurely.
Seal well: Press edges firmly to make sure your Wellington stays sealed and doesn’t leak during baking.
Don’t skip the egg wash: It gives that irresistible golden glow and crisp finish that makes all the difference.

How to Serve Mushroom Wellington Recipe

Garnishes

I like to serve my Mushroom Wellington with a sprinkle of fresh thyme leaves on top — it echoes the filling’s flavor and adds a bit of brightness. A dollop of tangy cranberry sauce or a spoonful of tangy chutney on the side adds a lovely contrast that cuts through the rich pastry and filling beautifully.

Side Dishes

This Wellington pairs wonderfully with simple roasted root vegetables or a crisp green salad. My favorite combo is roasted Brussels sprouts with a drizzle of balsamic reduction, plus some garlicky mashed potatoes — it’s a comforting, balanced feast.

Creative Ways to Present

For holiday dinners, I’ve turned the Wellington into individual mini versions by cutting puff pastry smaller and assembling personal-sized rolls — perfect for impressive hors d’oeuvres or an elegant appetizer spread. You can also add delicate pastry cutouts on top for a festive touch that always wows guests.

Make Ahead and Storage

Storing Leftovers

Leftovers are surprisingly tasty — store them in an airtight container lined with paper towels to absorb moisture and keep the pastry crisp for up to 3-4 days in the fridge. I always recommend reheating slowly to bring back that flaky texture.

Freezing

I’ve found freezing the Wellington before baking works best. After assembling, wrap tightly in plastic wrap and foil, then freeze solid. When ready to bake, thaw overnight in the fridge, brush with egg wash, and bake fresh — your pastry will puff perfectly every time.

Reheating

To keep the pastry crisp, I always reheat leftovers in the oven or an air fryer at 350°F until warmed through. Using the microwave is quicker, but it tends to soften the puff pastry, so I save that for last-resort reheating.

FAQs

Can I use different types of mushrooms in this Mushroom Wellington Recipe?

Absolutely! While cremini mushrooms are preferred for their flavor and texture, mixing in shiitake, portobello, or even button mushrooms can add interesting layers of taste and depth. Just make sure to chop and cook them well so the filling isn’t watery.
Is it okay to use store-bought puff pastry?

Yes, store-bought puff pastry is perfect for this recipe and saves tons of time! Just make sure it’s fully thawed before assembling and follow the instructions for proper puffing and browning by brushing with egg wash.
Can I make this Mushroom Wellington Recipe vegan?

Definitely! Swap the butter for vegan margarine or oil, use a flax egg or non-dairy milk mixed with maple syrup for the wash instead of egg, and pick a vegan puff pastry. The mushrooms and veggies keep it hearty and flavorful.
How do I know when the Mushroom Wellington is done baking?

Look for a puffed, golden-brown crust that feels crisp to the touch. The puff pastry should be flaky and fully cooked, and your kitchen will smell wonderfully fragrant. Usually, this happens between 25 to 30 minutes at 375°F.

Final Thoughts

This Mushroom Wellington Recipe has become one of my all-time favorites for special occasions and cozy dinners alike. It’s impressive but approachable, elegant but comforting. Once you master it, you’ll find yourself coming back to this recipe time and again whenever you want to serve something beautiful and delicious that also celebrates veggie-forward cooking. Trust me, your family and friends will go crazy for it — and you’ll be so proud to serve it up. Give it a try and let me know how yours turns out!