To my great amazement, several commercial puff pastries are vegan – so once I decided to make Beef Wellington as the main dish for my 2018 Christmas Eve Dinner, I knew it wouldn’t be hard to find a vegan version of Wellington. There were actually many different versions, with all sorts of fillings, but this recipe for mushroom Wellington looked and sounded amazing – and my vegan daughter is very fond of mushrooms. She was very, very happy with it and ate all the leftovers.
I followed the recipe closely, though I used a very small amount of baby spinach, given that she doesn’t like it. If you want to follow the recipe exactly, use 10 1/2 oz (though really, that’s way too much even if you like baby spinach).
- 4 large portabello mushrooms
- 3 Tbsp. olive oil
- 3 large onions, chopped
- salt and pepper to taste
- a handful of baby spinach leaves
- leaves from 4 sprigs of fresh thyme
- 1 sheet vegan puff pastry
- 1 Tbsp. dijon mustard
- 1-2 Tbsp vegan egg wash
Clean mushrooms and trim the stalks. Set aside.
In a large saute pan, heat 1/2 Tbsp olive oil over medium-low heat. Add the chopped onion and reduce heat to low. Season with salt and pepper and saute until the onions are golden brown, around 15-20 minutes, stirring occasionally. Using a slotted spoon remove onions from the pan and set aside.
Add the spinach to the hot pan and cook until wilted, a minute or two. Remove spinach from the pan and let cool.
Add the remaining olive oil to the pan and increase heat to medium-high. Add the mushrooms top-side down and cook until they start to brown, around 5 minutes. Remove mushroom caps and place, top side up, on a thick stack of paper towels to cool – they will release A LOT of liquid.
Refrigerate the onions, spinach and mushrooms until cool.
Flour a working surface and rolling pin and roll puff pastry sheet until it’s the desired thickness and length – long enough to accommodate the four mushroom caps. Spread half of the onions in the middle of the pastry sheet, leaving a 3/4″ border on the top and bottom. Place half of the wilted spinach on the onions. Spread dijon mustard over the mushroom caps and season with salt and pepper. Place mushrooms, tops down, on the spinach. Sprinkle thyme leaves on the mushrooms. Cover with the remaining spinach and onions. Carefully, roll the pastry on top of the mushroom mixture, forming a log. Press down on the edges to seal. Turn over and brush with the vegan egg wash. Envelope the log in plastic wrap and place in the refrigerator for at least an hour.
Preheat oven to 400F. Place parchment paper on a baking sheet. Unwrap the log and place it on the parchment paper. Place in the oven and cook for 30 minutes. Reduce oven temperature to 350F and bake for 10 more minutes. Remove from the oven and let rest for 15 minutes before serving.
Adapted from Nicole’s recipe at Delicious Every Day.