What is wellington you may wonder? Traditionally, Wellington refers to filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. However, this savory delicacy should be enjoyed by all people, especially us veggie-loving kind-hearted people. So, I made a vegan mushroom Wellington full of mushroom pate, wrapped in a puff pastry and baked. And, yes, vegan mushroom Wellington recipe is vegan and delicious.
When I want to make a fancy dinner and impress, I make vegan mushroom Wellington. In fact, every Christmas, for the last few years, I served portobello Wellington as my main dish. My husband and kids love it!
Ironically, my twist on vegan mushroom Wellington is truly the most savory and fulfilling meal you will ever experience!
HOW TO CHOOSE PORTOBELLO MUSHROOMS
For example, when choosing portobello mushrooms, pick large ones, similar in size. Since mushrooms shrink when cooked, if you buy the smaller ones, they aren't ample size for an entree. By all means, choose smaller ones if you would like to serve more than one as an entree, or make mini ones to serve as a fancy appetizer.
Then, make sure the portobellos mushrooms are firm, with unblemished caps. The gills (the brown gills inside the mushroom cap) should be dry, which indicates freshness. Next, make sure the mushrooms do not have a slimy film, which means they are beginning to spoil. Last but not least, store mushrooms in the packaging provided by the store or a paper bag to maintain freshness.
First, cooking the portobello mushrooms before stuffing and wrapping is the key to decreasing the amount of moisture in the mushroom. If you cook the mushroom in the puff pastry raw, the amount of fluid will destroy your puff pastry.
HOW TO CLEAN AND PREPARE THE PORTOBELLO MUSHROOMS
Although some experts suggest to only clean mushrooms with a clean towel and no water, I disagree. Because portobello mushrooms are delicate, be careful as you remove the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them. Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
HOW AND WHY ARE THE GILLS REMOVED?
In order to remove the gills, turn the cap over to the open side, and carefully remove the gills by scraping the gills with a small spoon. Then, make sure you use minimal water and paper towel to pat dry. Even though the gills are edible, I think they produce a yucky brown residue that makes a mess of your plate.
Next, I cook the portobello mushrooms face down on a baking sheet lined with a silicone baking mat for 15 minutes at 350 degrees. Not only will this reduce the moisture in the mushroom, but the mushrooms shrink, making it easier to size the puff pastry. After precooking the portobello mushroom, lay them on a paper towel to absorb more moisture as they cool.
In the meantime, let's make the filling. The mushroom filling, which is easy to make, is simply onions, a shallot, garlic, vegetable broth, and dijon mustard. The trick to the filling is to allow the onions to saute until translucent and then cook down the mushrooms and the remaining ingredients, adding vegetable broth and cooking it down until the mixture is thick. As a result, there is little to no fluid left in the pan when finished.
Another plus about this vegan mushroom Wellington recipe is you can make the filling and precook the mushrooms ahead of time and place in the refrigerator until you are ready to make the dish. In order to stuff and wrap the vegan mushroom wellington, the filling must be cool to the touch.
Furthermore, the mushroom filling is delicate and savory and adds to the flavor of the larger mushroom, and the crunch of the puff pastry.
STUFFING THE PORTOBELLO WELLINGTON AND WRAPPING IN PUFF PASTRY
In order to begin stuffing the portobello mushrooms, you first have to roll out one sheet of vegan pasty dough. If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in the freezer section of your grocery store.
VEGAN STORE-BOUGHT PUFF PASTRY
- Wholly Wholesome Organic Pie Dough
- Pepperidge Farm Frozen Puff Pastry
- Orgran Gluten-free Pastry Mix
- Pampas Puff Pastry Sheets
- Jus-Rol Puff Pastry
Once the filling is cooled, take the precooked portobello mushroom and add enough filling to fill the mushroom and pack it down.
Now, place the mushroom on the pastry to assess the size. Cut a piece of pastry dough with 2 inches of extra dough on all sides. Then, place the dough on top of the stuffed mushroom cap and wrap the pastry dough, joining the four sides together underneath the mushroom. For a little fun, depending on the occasion, I use a mini cookie cutter and cut shapes based on holidays or events. For this particular vegan mushroom Wellington recipe, I chose a small heart. Again, this isn't necessary but fun.
Since pastry dough needs a type of "egg wash" for a brown and crispy crust, I used aquafaba (liquid from canned chickpeas). But you can also use plant milk as well.
BAKING VEGAN MUSHROOM WELLINGTON RECIPE
In order to avoid sticking, I always use a silicone baking mat or parchment paper. Another suggestion is to place your baking pan on the middle rack in the oven, as the puff pastry needs to cook slowly. Once baked, portobello mushroom wellington needs to sit for about 5 minutes before serving because the filling is extremely hot.
Additionally, I served roasted potatoes, broccoli, and asparagus I roasted on the same pan while the vegan mushroom Wellington baked. As a result, vegan mushrooom Wellington is a beautiful, savory, yet healthy meal the whole family will enjoy!
I LOVE MUSHROOMS! IF YOU ARE A MUSHROOM LOVER, YOU WILL LOVE THESE RECIPES
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂