Flaky Mushroom Wellington With Walnut Filling
This flaky mushroom Wellington wraps a savory walnut and mushroom filling in golden puff pastry. A comforting plant-based centerpiece with make-ahead tips.
By Nora Bellweather ·
Recipe
Flaky Mushroom Wellington With Walnut Filling
By Nora Bellweather · British-inspired
- Prep
- 1 hr 5 min
- Cook
- 1 hr 15 min
- Total
- 2 hr 20 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1 cup raw walnut halves or pieces
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 24 oz cremini mushrooms, trimmed and finely chopped into roughly 1/4-inch pieces
- 3 clove garlic, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp dry white wine labeled vegan, or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- ½ tsp fine salt
- ½ tsp ground black pepper
- ½ cup plain dry vegan breadcrumbs
- 1 sheet vegan puff pastry, 8.5 to 10 ounces, thawed but cold
- 1 tbsp all-purpose flour, for rolling
- 1 tbsp unsweetened soy milk
- 1 tsp maple syrup
Method
- 1
Toast the walnuts in a dry 12-inch skillet over medium heat for 4 to 5 minutes, stirring frequently, until lightly browned and fragrant. Transfer to a cutting board and finely chop once cool enough to handle.
- 2
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Transfer to a large mixing bowl.
- 3
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their released liquid has evaporated and browned patches appear. Transfer to the bowl with the onion.
- 4
Repeat with the remaining tablespoon of olive oil and remaining mushrooms, cooking until the skillet has no standing liquid.
- 5
Return the cooked mushrooms and onion to the skillet. Add the garlic and thyme and stir for 1 minute. Add the wine, soy sauce, Dijon mustard, salt, and pepper; cook for 1 to 2 minutes, stirring, until the mixture looks dry again and no liquid collects when pushed aside.
- 6
Transfer the mushroom mixture to the bowl and stir in the walnuts and breadcrumbs. Spread on a large plate in a shallow layer, let steam escape for 10 minutes, then refrigerate for 20 to 30 minutes, until cold to the touch.
- 7
Heat the oven to 400°F with a rack in the lower-middle position. Line a rimmed 13-by-18-inch metal baking sheet with parchment paper.
- 8
Roll the cold puff pastry on a lightly floured surface into a 12-by-14-inch rectangle. Place the cold filling down the center in a compact log about 10 inches long, 3 inches wide, and 2 inches high, parallel to the 14-inch sides, leaving about 2 inches clear at each end.
- 9
Fold the two short ends of pastry over the ends of the filling. Bring the long sides up over the filling, lightly moisten the overlapping edge with water, and pinch to seal. Carefully turn the parcel seam-side down onto the prepared baking sheet.
- 10
Mix the soy milk and maple syrup in a small bowl and brush a thin layer over the pastry. Cut four 1-inch slits through the pastry on top without cutting deeply into the filling. If the pastry has become soft or sticky, refrigerate the assembled Wellington for 15 minutes before baking.
- 11
Bake for 40 to 45 minutes, until the pastry is puffed and deeply golden, with a firm, browned base visible when an edge is gently lifted with a spatula. If the top browns before the base is ready, cover it loosely with foil for the remaining baking time.
- 12
Rest the Wellington uncovered on the baking sheet for 10 minutes, then transfer to a cutting board and cut into six thick slices with a serrated knife.
The story behind it
Golden puff pastry wraps a hearty filling of browned mushrooms, toasted walnuts, and thyme. The key is cooking the mushrooms until their moisture evaporates, then chilling the filling before wrapping. Serve thick slices with mashed potatoes, green beans, and your favorite vegan gravy.
A Wellington That Holds Its Shape
Mushrooms bring plenty of savory depth, while chopped walnuts add texture and help give the filling structure. Breadcrumbs absorb the small amount of moisture left after cooking. Together, they make a filling that slices neatly without needing eggs or cheese.
The most important ingredient here is patience. Crowded mushrooms steam instead of browning, so use two batches and let the liquid evaporate completely. The finished filling should look moist but leave no puddle when pushed to one side of the skillet. Chilling it protects the pastry layers from melting before they reach the oven.
Shopping and Substitutions
- Puff pastry: Choose a sheet labeled vegan, or check that the ingredients contain no butter or other dairy. A sheet weighing roughly 8.5 to 10 ounces works here. Thaw according to the package directions and keep refrigerated until needed.
- Mushrooms: Cremini mushrooms give the filling a darker color. White button mushrooms work too. A mixture of either with stemmed shiitakes adds variety without changing the method.
- Walnuts: Chop them into small pieces rather than grinding them into a paste. For a nut-free option, use an equal volume of unsalted shelled sunflower seeds, and check the pastry label for your allergy needs.
- Breadcrumbs: Plain dry breadcrumbs work well. If using panko, crush it lightly before measuring. Check that your breadcrumbs contain no milk or eggs.
Make-Ahead and Storage
Prepare the filling up to two days ahead and refrigerate it in a covered container. For the crispest pastry, assemble the Wellington shortly before baking. The listed prep time includes chilling the filling and resting the baked Wellington.
Refrigerate leftovers within two hours and keep for up to four days. Reheat slices on a parchment-lined baking sheet at 350°F for 15 to 20 minutes, until the center reaches 165°F. Loosely cover the tops with foil if they darken too quickly. Microwaving works for convenience, but softens the pastry.
Frequently Asked Questions
Can I leave out the wine?
Yes. Use the same amount of vegetable broth. Let it evaporate fully before taking the filling off the heat.
Why did my pastry split?
Pastry can crack if it is too cold to unfold or stretched tightly over the filling. Let a brittle sheet soften briefly, and roll it to the specified size rather than pulling it by hand.
How do I avoid a soggy bottom?
Use cold, dry filling and bake on a metal baking sheet rather than in a deep casserole dish. Let the Wellington rest uncovered so steam can escape.
Can I use dried thyme?
Yes. Substitute 1 teaspoon dried thyme for the tablespoon of fresh leaves. Add it with the garlic so it disperses throughout the filling.
Give the Wellington a short rest before slicing so the filling stays together. Add gravy at the table rather than pouring it over the whole pastry to keep the crust crisp.
