A festive and elegant vegan mushroom Wellington, perfect for holiday gatherings. This recipe features savory mushrooms and herbs wrapped in flaky pastry, offering a delightful centerpiece for your celebration.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
Add the garlic and cook for 1 minute more until fragrant.
Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.
Stir in the thyme, rosemary, salt, and pepper. Cook for another 2 minutes.
Remove from heat and stir in the breadcrumbs. Let the mixture cool completely.
On a lightly floured surface, unfold the puff pastry. Spoon the mushroom mixture onto the center of the pastry, shaping it into a log.
Fold the pastry over the mushroom filling, trimming any excess. Crimp the edges to seal.
Place the Wellington on a baking sheet lined with parchment paper.
Brush the top with beaten egg for a golden finish, if desired.
Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Let cool slightly before slicing and serving.
Notes
You can use a mix of your favorite mushrooms.
Ensure the mushroom mixture is completely cool before assembling to prevent the pastry from becoming soggy.
For a vegan option, omit the egg wash or use a plant-based milk for brushing.
Nutrition
Serving Size:1 serving
Calories:Approximately 350-400 calories (will vary based on exact ingredients and pastry)