Vegetarian Mushroom Wellington with Gravy
A showstopping vegetarian holiday main dish featuring savory mushrooms, carrots, sweet potato, and fresh herbs wrapped in crisp, golden puff pastry. Pair it with rich, 5-minute vegan mushroom gravy for the ultimate meatless centerpiece.
Ingredients
For the Wellington:
- 4 tablespoons (55 grams) canola oil
- 2 ¼ pounds (1 kg) mushrooms finely chopped (see note)
- 2 cups (226 grams) onion finely chopped
- ¾ cup (96 grams) celery finely chopped
- 1 cup (128 grams) carrot peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 1 ¾ teaspoons fresh rosemary chopped
- 1 ½ teaspoons fresh sage finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste tomato puree in the UK
- ½ cup (64 grams) mashed sweet potato orange or white
- ¾ cup (96 grams) breadcrumbs
- 1 sheet frozen puff pastry defrosted & kept cold until ready to assemble
- 1–2 tablespoons milk (dairy or plant-based) for brushing pastry
For the Mushroom Gravy:
- Reserved mushrooms, onion, and rosemary (from filling prep)
- 1 teaspoon (4 grams) canola oil
- 1 tablespoon (8 grams) all-purpose or plain flour
- 1 cup (236 ml) vegetable broth/stock
- Salt and black pepper to taste
Instructions
Prepare the Filling:
- Set aside ½ cup chopped mushrooms, ¼ cup chopped onion, and ½ teaspoon chopped rosemary in a small bowl to use later for the gravy.
- Heat 1 ½ tablespoons of the oil in a heavy pan over medium-high heat. When hot, add half of the mushrooms or just enough so the pan is not crowded. You may need to cook them in more than 2 batches adding more oil as needed. They will produce liquid so keep cooking until all the moisture has evaporated and they are browned. Remove from the pan to a mixing bowl.
- Turn the heat down to medium, add 1 tablespoon oil to the pan. Add the onion, celery and carrots, cook until they soften for about 5 minutes. Add the garlic, rosemary, sage salt and pepper. Stir to mix and cook for 1 minute. Add the tomato paste/puree and mix well, scraping any bits from the bottom of the pan. Transfer to the bowl with the mushrooms and allow to cool in the fridge for 30 minutes.
- Preheat oven to 400°F/200°C and line a baking sheet with parchment paper.
- Remove the cooled mushroom mixture from the fridge. Stir in the mashed sweet potato and breadcrumbs until evenly combined and the mixture holds together.
Assemble the Wellington:
- Unroll the cold puff pastry onto the parchment-lined baking sheet. Lightly roll it out to approximately 10 x 12 inches (25 x 30 cm).
- Form the mushroom mixture into a firm, compact loaf shape down the center of the pastry sheet, leaving a 1.5-inch border at the edges.
- Wrap the pastry edges up and over the loaf to meet in the middle. Press and pinch the seams to seal, tucking the ends underneath.
- Carefully flip the roll seam-side down on the parchment paper. Cut 3 to 4 small diagonal vents across the top pastry. Brush the top and sides lightly with milk.
- Bake for 25 to 30 minutes until the puff pastry is deep golden brown and crisp. Remove from the oven and let rest for 15 minutes before slicing so the filling sets cleanly.
Make the Gravy While the Wellington Bakes:
- Heat 1 teaspoon of oil in a small saucepan over medium heat. Add the reserved chopped mushrooms and onions, cooking until soft and lightly browned (3–4 minutes)
- Slowly whisk in the vegetable stock to prevent lumps. Bring to a gentle simmer and cook for 3 to 5 minutes until thickened. Season with salt and pepper to taste. (Optional: Blend with an immersion blender for a smooth gravy).
- Remove from the oven and let rest for 15 minutes before slicing so the filling sets cleanly.
Make-Ahead & Freezing: Assemble the Wellington to the end of step 8 (wrapped in pastry, sealed edges), but do not brush with milk wash. Flash-freeze on a baking sheet for 1–2 hours until solid, then wrap tightly in plastic wrap and foil; freeze for up to 1 month. Bake straight from frozen: Brush with egg wash, score steam vents, and bake at 400°F (200°C) for 45–55 minutes until deep golden brown and hot in the center (tent loosely with foil if it browns too fast).
Video
Notes
Food Processor Tip: To save time, pulse the mushrooms in a food processor in short bursts until finely diced. Be careful not to purée them into a paste.
Nutrition
Serving: 1 | Calories: 520kcal | Carbohydrates: 52g | Protein: 15g | Fat: 27g | Sodium: 890mg | Sugar: 20g