Merry Mushroom Wellington
With Christmas fast approaching I thought it was about time I posted our mushroom wellington recipe. If you’re looking for a centrepiece for your vegan christmas dinner this year, this has been our go to for 3 years running and we still absolutely love it. We have changed and adapted the recipe along the way and it goes down really well with adults and kids alike (even kids who don’t like mushrooms may I add! Sneaky, hidden mushrooms… ssshhh).
If you are making this for 4 or less you could consider using 300g mushrooms and 200g cashews with just one sheet of pastry platted over the top (see my Nut roast wellington excerpt below for help on this)*. This recipe however makes more and is a bigger centerpiece, with two sheets of pastry, it’s less of a squeeze! You can use the leftover pastry to decorate the top however you like. You can use pecans or chestnuts instead of or as well as cashews but due to allergies in our house we avoid the first two, also using cashews means the ingredients are a tad cheaper and it really doesn’t compromise the recipe at all.
If you have any leftovers (unlikely!) but if you do, they make great cold “sausage rolls” and will last a good few days covered in the fridge.
It’s pretty simple to throw this together, but it definitely doesn’t taste simple and as mentioned earlier, it really does go down well with everyone we have made it for. If you plan to make this on christmas day you can prepare it hours before and cover it in the fridge until there’s room in the oven and it’s time to bake. Get cracking!
*Unroll the pastry and using a rolling pin, roll out each side a little more to make a bigger rectangle, be careful not to roll it too thin or it will be tricky to fold. Keeping it on the baking paper, transfer it to a large baking tray. Spoon the mixture into a line in the centre of the pastry, leaving equal amounts of pastry either side.
Using a sharp knife, make diagonal slits down the length of the pastry starting from the top corners and cutting into the middle. Fold over the top and bottom end of the pastry. In turn fold over each strip of pastry, left to right, right to left, to cover the wellington in a criss cross effect.
Merry Mushroom Wellington
A great vegan centrepiece for your Christmas dinner or a special treat for your every day sunday roast.
- 2 Tbsp Olive oil
- 1 red onion
- 3-4 garlic cloves
- 500 g chestnut mushrooms
- 300 g raw cashew nuts
- 80 g breadcrumbs about 1.5 - 2 slices of bread
- 2 tsp fresh or dried thyme
- 1 tsp marmite
- 1 Tbsp soy sauce
- 1 tsp salt flakes or to taste
- 1 tsp pepper or to taste
- 1 veg stock cube
- 100 ml boiling water
- 1 sprinkle smoked paprika
- 1 pinch chilli flakes or hot sauce optional
For the last few steps
- 50 g dried cranberries optional
- 2 rolls just rol puff pastry or other vegan pastry
- 1 Tbsp plant based milk to wash the welly
Pre-heat the oven to 180°c (fan).
Start by prepping the veg. Peel and slice the onion, roughly chop the garlic and quarter the mushrooms.
Heat the oil in a frying pan and when hot add the onions and cook for a for minutes before adding the mushrooms and garlic. Cook them together, stirring frequently until they are soft, about 8-9 minutes.
If you are making your own breadcrumbs, pop the bread in a blender for 30-60 seconds whilst the mushrooms are cooking and set the breadcrumbs aside. Make your stock with one cube and 100ml boiling water, set aside ready to use shortly.
Take the pastry out of the fridge (roughly 5-10 minutes before use) and set to one side. Once the mushrooms are soft and squishy, tip the mixture into your food processor or blender along with the rest of the filling ingredients. You may need to halve the batch and blend in two batches, depending on the size of your food processor. Blend until mostly smooth, leaving a little texture.
If you have blitzed the ingredients in two batches, mix the two batches together in a bowl and if using, mix in the dried cranberries. Roll out the first sheet of pastry, then fill the pastry with the mushroom mixture lengthways down the centre, leaving space around the edges. Smooth down the edges and top with the back of a spoon. Roll out the second sheet of pastry and carefully lower onto the top of the mixture, roughly matching up the corners. Carefully use your hands to shape the pastry around the mixture, gently pressing down the edges.
Use a knife to cut off the excess pastry around the wellington, leaving about 1.5 centimetres at the edge. Use a fork to crimp the edges of the pastry and seal shut. Use the knife to cut a few small slits for air to escape at the top.
Next, the fun bit - decoration! Use the excess pastry to cut out your chosen design for the top. You could use any cookie cutter shapes you have or just try your best at some free hand shapes! Brush the Wellington with a little plant based milk and bake in the oven for around 40 mins. Check after 30 minutes and adjust the time accordingly, taking the welly out once it is golden brown. Serve with your favourite veggies, roast potatoes, vegan gravy and a little mustard. Enjoy!