Time Consuming, But Delicious Mushroom Wellington


Firstly, I’m very sorry that there hasn’t been an update in a long while. I spent a week in Liverpool with a friend and five extremely cute kittens.

Things have been hectic since I got back, but I’ve managed to rustle up a few things to blog about. I’ll start with the Mushroom Wellington, which involves a lot of effort and takes a long time, and then I’ll do another blog post with a quicker and easier recipe for you lot to try.

Mushroom Wellington

I used to love Beef Wellington in my meat eating days, so when I found vegetarian recipe I decided to veganise it and make a few changes of my own. I know it’s not a very summery dish but it would go nicely with a salad at this time of year. I also think this would make a nice change over nut roast at Christmas. This recipe makes 2 very large Mushroom Wellingtons, so halve it if you’d only like to make one. I made two and froze one of them for another time.

  • 500g puff pastry (one packet)
  • 60ml vegetable oil
  • 450g mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tbsp fresh tarragon
  • 4 tbsp soy sauce
  • 320g nuts (I used cashews and walnuts)
  • 4 medium sized onions roughly chopped (I used 2 red and 2 white, gave it a nice colour)
  • 175g breadcrumbs
  • soy milk and a bit of soy sauce to glaze
  1. Heat the oven to 200C
  2. Roll the puff pastry into two rectangles and set to one side.
  3. Heat the oil into the pan. When heated add the mushrooms and half of the garlic. Fry for 10-15 minutes until golden brown.
  4. Add the rest of the garlic, the tarragon and the soy sauce and cook until a very dark brown. Remove the mushrooms from the pan and set aside, leaving any juices left in the pan.
  5. Chop the nuts with the leftover mushroom juices (or if you don’t have much left just add a little water) until it is a nice paste. Put into a mixing bowl and set aside.
  6. Next put the mushrooms into the food processor and whizz until it’s a paste before adding to the nuts.
  7. Do the same with the onions and add to the nuts and mushrooms.
  8. Add the breadcrumbs to the mixing bowl and using your hands, mix until well combined. Make the mixture into two large balls.

  1. Get the pastry and put one ball in each rectangle. Use a knife to cut a triangle from each corner of the pastry before folding it tightly over the mixture. Use any extra bits of pastry to fill any massive gaps. It should look like this.

  2. Mix some soy sauce in some soy milk and brush over the Wellington before putting it in the oven for 35-40 minutes.

This Wellington was so good. I just had mine sliced up with gravy as I was too impatient to wait for any vegetables to be cooked. I would probably make this a day in advance and cook it the day I want it as it is a lot of effort. I’m hoping next time will be quicker as I’ll know exactly what to do!

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