Merry Mushroom Wellington

A great centrepiece for your Christmas dinner or your average sunday roast.

Course Dinner, Main Course
Keyword Christmas, Mushroom wellington, Roast dinner
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people


  • 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
  • 2 rolls just rol puff pastry or other vegan pastry
  • 1 Tbsp plant based milk to wash the welly


  1. Pre-heat the oven to 180°c.

  2. Start by prepping the veg. Peel and slice the onion, roughly chop the garlic and quarter the mushrooms.

  3. 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.

  4. 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.

  5. 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.

  6. If you have blitzed the ingredients in two batches, mix the two batches together in a bowl. 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.

  7. 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.

  8. 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!