BEST EVER MUSHROOM WELLINGTON
I may be biased, but I think this is the best vegan wellington you'll ever eat. It looks impressive, is packed full of flavour and shall be the star of your Sunday roast.
Ingredients
- 1/2 butternut squash peeled, seeds removed & chopped into small chunks
- olive oil
- 250 g chestnut mushrooms finely chopped
- 1 onion finely chopped
- 180 g cooked chestnuts finely chopped
- 50 g walnuts finely chopped
- 5 sage leaves finely chopped
- 4 sprigs thyme leaves picked
- 320 g sheet puff pastry (most are vegan, but do check!)
- salt & freshly ground black pepper
Instructions
-
Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
-
Combine the butternut squash, a good drizzle of olive oil and a sprinkle of salt and black pepper on a baking tray. Give everything a good mix, then roast for 35-40 minutes, or until lovely and soft.
-
Heat a good glug of olive oil in a large frying pan over a medium heat. Once hot, add the mushrooms and onion and fry for 10-12 minutes, or until very soft. Add the chestnuts, walnuts, sage and thyme, season and fry for a further 5 minutes, until everything has softened and the onions are starting to caramelise.
-
Remove the pan from the heat and add the roasted squash. Use a potato masher to mash everything together into a chunky paste, then taste and adjust the seasoning, if needed. Allow the mixture to cool completely.
-
Unroll the puff pastry sheet and spoon the filling into a tight log over 1/3 of the width, leaving a little gap at each end of the pastry clean (this will help with the joining). Fold the pastry tightly around the filling, then crimp the sides together to create a tight seal. Use the back of a knife to lightly press a diamond pattern into the pastry (being careful to not cut through it), then brush the wellington all over with olive oil.
-
Transfer the wellington onto a lined baking tray and bake for 30-35 minutes, or until golden brown all over. Allow to cool for 5 minutes before slicing and serving.
Recipe Notes
To make ahead, press the diamond pattern into the pastry, then store the wellington in the fridge for up to 3 days (or freeze for up to 3 months). When ready to cook, brush with olive oil and bake as per the instructions.
Need some side dishes to go with your Mushroom Wellington? Try these Smashed Harissa Potatoes.
Hello,which sauce do you use with mushroom Wellington? Thaís recipe looks delicioso,want to teu it.thanks Lucília caetano
I love it with my porcini mushroom gravy. I’m putting the recipe up next week 🙂
Looking forward to this recipe! Thank you so much
you are so welcome!
My son in law made this for my veggie Christmas lunch.
So-o-o tasty! 😋
I’m so glad! Thank you for letting me know 🙂 Georgie x
I can’t find the porcini mushroom gravy on your website. Is there somewhere else it would be posted?
I will be up next week! 🙂
Is it already on your website? Going to make it this weekend ✨
On the homepage xx
Hello, can I prepare the mushroom & miso gravy in advance? Looking forward to making it to accompany your mushroom Wellington, thanks
Absolutely! It keeps really well 🙂 x
Thank you so much for this recipe! It was absolutely delicious and everyone loved it at Christmas dinner.
I am so glad! Thank you for letting me know Lilia 🙂 Georgie x
Hello, can I ask what size butternut squash please, as they vary in size a lot. Or could you give approx weight. Thanks
Just a medium one, it doesn’t matter too much. 1kg ish 🙂 x
So you need 500g of squash? Or 1kg?
500g 🙂 It doesn’t need to be too accurate though x
Are the chestnuts raw or cooked? Looks amazing!
Hi there, they are cooked 🙂
I can confirm this is absolutely beautiful. Made it tonight and the whole lot was demolished!
Will definitely be making this for Christmas day.
Can’t wait to try your other recipes 😋
I am so glad! 🙂
Hello, this looks lovely. Can I cook it from frozen or should I defrost it first?
Thanks
It can be cooked from frozen 🙂 x
Hello, may I ask, If cooking from frozen is it still 35 mins?
I would add on an extra 10-20 minutes, but just keep an eye on the colour of the pastry. Once it’s lovely and golden, take it out the oven 🙂 x
Should the chestnuts be roasted before or not?
Yes, precooked 🙂
So you back the pastry wrapped bit at 425 as well for 39-35 mins?
Hi there, not sure what you mean! The whole wellington is cooked in the oven (with the pastry) as per instructions. x
Same question as Dierdre. It doesn’t say what temp to put the oven on when it’s time to pop the wellington in. Is it the same as when we roasted the squash or a diff temp?
The same temp xx
Hi there! Could I leave out the water chestnuts? They are very hard to get here and also not a big fan of the taste. With what can I replace them with?
Hi there, they aren’t water chestnuts, they are regular chestnuts. I use the brand Merchant Gourmet. If you want to replace, you can use 90g pecan nuts and an extra 90g mushrooms x
Hello!
Sorry if it is a silly question, but the chestnuts are pre-baked or raw?
Kind regards
Thomas
They are cooked – I use the Merchant Gourmet pack 🙂
Chestnuts…I like water chestnuts but not the other kind, could you suggest an alternative? Recipe and gravy look yummy, thanks
I would substitute with 90g pecan nuts and 90g extra mushrooms x
I’m not sure I will be able to find chestnut mushrooms in my city … Is there a certain type of grocery store you often find them at (Asian market?) Or can you recommend a replacement?
You can use regular white mushrooms instead 🙂 x
Hello, if you freeze the mushroom Wellington do you bake from frozen or defrost.
Thank you.
Tracy
From frozen 🙂 Add 15-20 minutes onto the cook time x
If you want to make it ahead of time do you store it in the fridge or freeze it?
Either – if storing in the freezer, cook it straight from frozen x
Could the butternut squash be booked rather than roasted? Can’t wait to try this, looks delish!
Hi there Paula, not sure what you mean by booked? x
Sorry, typo error, meant cooked!
Can I substitute the mushrooms for another?
The mushrooms are quite an important part of this recipe, so I wouldn’t recommend it this time unfortunately!
The person I’m cooking is allergic to mushrooms. Would tofu or zucchini work?
Hi there, the mushrooms aren’t the best thing to sub as they are a main part of the dish. If I had to, I would sub for puy lentils 🙂
Thank you so much
This recipe looks lovely, especially for my vegan relatives and friends. Can you make a suggestion for a substitute for butternut squash? Thank you
I would use sweet potato or pumpkin x
Wish you had measurement for us. I will definitely try the conversion myself but it would be lovely if you had it for all your recipes
The reason I don’t is because grams are MUCH more accurate. It would be worth trying to find a cheap pair of scales to make these recipes!
Just made and eaten this!! Very easy to make and bsolutely delicious 😋
I’m SO glad! x
Hi, if I freeze should I cook from frozen or defrost overnight please?
Thanks
Cook from frozen 🙂
Hi Georgie
How do you prepare the chestnuts ?
Thank you 😊
Hi there, I use the cooked chestnuts from Merchant Gourmet – they come in a pack and you just chop them up. If you can get your hands on those, they are much easier!
This was absolutely delicious, trialed it this last weekend as a maybe for christmas and it’s defo a winner- I’d love to add more protein to it and was wondering if subbing out some of the mushrooms for green lentils would work? or do you have a better suggestion? (gotta get those gains lol)
Haha, you can try it – I wouldn’t swap out too many of the mushrooms though as they impart quite a lot of the flavour. Also, I would use cooked puy lentils! Let me know how it goes 🙂
Could you prepare this ahead and then freeze? If so, at what stage would you freeze it? Trying to get ahead before visitors arrive! Thanks
I would freeze it before glazing and cooking. Then just cook it straight from frozen 🙂
Can you post the gravy recipe?
Thanks 😊
Sure! Will be up by the end of the weekend 🙂
Can I add a bit of garlic?
Go for it! x
Delicious! Did make a mushroom gravy to go with it as suggested, which was a great match. We were so excited to have leftovers the next day! Thanks, will make it again soon.
Lovely! So glad you enjoyed x
This is sooooooo good. Taste amazing next time I’m planning to add a little blue cheese.
Sorry, but I have to ask… how to cook chestnuts dor this recipe?
Use pre-cooked chestnuts. I use the brand Merchant Gourment – so much easier!
Hello, I dont see the gravy recipe – can you share the link?
It’s on the homepage now xx
Hi, I’d love to make this but I have nut allergies in my family. Could the chestnuts and walnuts be subbed with something else?
Hmm, you could try lentils, but the flavour isn’t going to be quite the same. Should still be delicious though xx
Any ideas for something I could substitute for the mushrooms? More butternut squash?
You could try puy lentils xx
Hi Georgie, the recipe looks amazing! I am worried the dough will get soggy from the mushroom filling (past experiences). How can I ensure the dough comes out crispy both on top and bottom? And also, what side dishes do you recommend? Thank you!
Hi there. Just make sure that the filling is completely cool before wrapping in the pastry and make sure to follow the recipe exactly and not add any extra liquid or anything. I’ve never had an issue with a soggy bottom here! xx
Hi Georgie! Thanks, and I am more than thrilled to report the Wellington turned out delicious ànd perfect! I shall make two for our family Christmas dinner!
Hi there, I am so glad! Merry Christmas!
Hello! I’m so looking forward to trying this for christmas!! Thank you for sharing the recipe! I have a nut allergy and was thinking of substituting the walnuts with pumpkin seeds. What do you think? Do you have any other suggestions? Thanks in advance 🙂
Hi there, I would probably go for sunflower seeds. But both should be fine 🙂
Hello,
Will try this for Christmasy but was wondering about sage – can you use dry one or maybe something else instead?
Yes dried sage will work! x
Delicious! Couldn’t find Chestnuts anywhere in Aotearoa, so subbed them out for Pecans and additional mushrooms.
Absolutely delish (approved by the meat-eaters even). Will make again on Xmas Day x
Hi Georgie,
Im intolerant to onion, is there anything that could replace the onion that you’d recommend?
Thank you 😊
Roo
Are you able to eat leeks? x
I made this yesterday and it tasted utterly delicious. I had the leftovers this evening and it tasted even better. I didnt have a saiuce with it, just roasted carrots and parsnips. It is the best ever recipe!
Thank you so much Kerry!
Can you substitute the onions for anything? I have an intollerance 😅
Can you eat leeks? x
Absolutely beautiful. Better than anything shop bought. I will be making this Christmas day!
Hello! Silly question but I can’t work this out from your pics, should the wellington end up as long as the long edge of the pastry, or the short edge? It looks quite chunky in your pics but I’d have thought the long edge makes more slices. My mix is cooling and I’m worried I’ll do it wrong!
The short edge of the pastry 🙂
This is definitely going on our Christmas table, with your porcini-mushroom-miso-gravy, yum! I’m soaking chestnuts now for roasting – its my first time but I couldn’t find any pre-packaged. If the roasting doesn’t turn out, I’m sure our neighbourhood squirrels will be happy, and I’ve seen your sub recommendations. Sadly I can’t find any puff pastry without butter! Do you think phyllo pastry would work? Thanks!
Delicious! Filo pastry should work 🙂 I would wrap it a few times x
I couldn’t find the recipe for the sauce… And I’m preparing your delicious recipe, but I don’t know what to make for the sauce
If you search ‘porcini mushroom gravy’ on my site, I would pair it with that! x
Made this a few weeks ago and loved it. Making it for the veggies for Christmas dinner tomorrow but struggling for space in the oven with the turkey and potatoes etc. Have you ever cooked it in an air fryer? Any advice on time or temp if you have? Thanks again for a great recipe!
Hi Ruth, apologies I couldn’t get back to you before Christmas day. Did you have any luck with it in the air fryer? Georgie x
Made this for Christmas dinner today. Absolutely Fabulous!! Went down a treat. Fab recipe thanks x
Thank you so much for letting me know Lynnette. Happy new year! x
I made this today for our Christmas lunch
I’d prepared it all yesterday but put it together and cooked it today.
I added aubergine too.
It was exceptionally good.
Thank you
I am so glad, thank you for letting me know Helen! Georgie x
Really lovely recipe. I will be making it again! Thank you! X
You are so welcome!
This was outstanding! I couldn’t find ready made dairy free puff pastry so I wrapped it in phyllo dough. It was delicious and I will certainly make it again. I served it with your porcini mushroom miso gravy. Pure deliciousness!
Aren’t they just delicious together! So glad you enjoyed it 🙂 Georgie x
Served this at Christmas lunch and it turned out amazing! Used extra walnuts and some pumpkin seeds in place of chestnuts. Thanks for a great recipe! Will certainly use it again 🙂
Hi Kate, I am so glad you loved it! Thank you for letting me know 🙂
Thanks for recipe. 2nd time making. First time used pumpkin. This time added maple syrup whilst cooking squash and vegan pate to bottom of roast before cooking. Both beautiful.
How delicious!
This was spectacular. The way vegetarian cooking should be!!
I’m so glad you loved it!
Hi! Can the chestnuts be substituted? They’re very hard to find here 🙂 thanks in advance
Yes – I would sub for 90g pecan nuts and 90g extra mushrooms 🙂
Made this as the Christmas main for the non meat-eaters in the family and it was absolutely delicious – thank you so much for sharing. I must admit, I usually buy a ready made vegan dish but your clear instructions and the fact it could be made in advance, gave me the confidence to try it and we are all so glad I did! Thanks again 😁
Hi Gill, I am so glad you enjoyed it! Thank you for letting me know. Georgie x
We loved this and had it twice over this Christmas holiday. The second time, I added 150g of frozen cranberries to the mix – delicious!
We also loved the harissa roast potatoes to go with it.
Oooh! I love the idea of the cranberries. So glad you enjoyed it 🙂 G x
I made this for New Year’s Eve and it was fabulous! I would only change two things, which were not in any way the fault of the recipe: 1) I would roast an entire medium/large butternut squash so that I could have a bit leftover just in case as I found that the amount I used was not enough for the balance of the recipe (but then again I only used an entire small squash so that was on me!); and 2) don’t try a new brand of puff pastry and go with a tried and true when trying a new recipe! The brand I used was not up to snuff.
Otherwise, the stuffing was sooo tasty and I am looking forward to making this again soon!
Absolutely delicious and packed full of goodness! First time making and I followed the recipe to the letter. Usually I tweak a recipe after the first go, but not this one – It’s spot on just the way it is. Served with new potatoes, tender-stem broccoli and the porcini and miso gravy. Hugely enjoyed by 1 vegetarian and 2 omnivores. Definitely going to be making this regularly!
Thank you – that is very kind! This is probably one of my most popular recipe, really glad you all enjoyed it.
G x
Hi Georgie,
Just making 2 of the Wellington’s and the smell is amazing 🤩
To store them in the fridge and freezer do I just cover with cling film?
Thank you and Merry Christmas
I didn’t manage to get round to all the comments pre Christmas! I hope they were delicious and yes I would have just covered them in foil or cling film.
G x
I made this for my vegitarian daughter for christmas dinner last year (2023). She loved it! Despite being offered an alternative, she asked for this again this year. Thank you for the recipe.
On a different note, why do so many not bother to read the comments before asking a question? I’ve seen the same questions asked over a dozen times on this recipe alone.
Thank you that’s very kind – I think this is probably one of my most popular recipes! I also had it myself for Christmas!
G x