Vegan Mushroom Wellington

4.73 from 18 votes

Vegan Mushroom Wellington is filled with a savory mushroom pate, wrapped in a delicate puff pastry, and baked to perfection.

Prep Time15

Cook Time40

Total Time55

Course: Entrees

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 986kcal

Remove the stems gently so as not to break the mushroom.
Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.
Rinse with water.
Lay on a paper towel to dry

Pre-heat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking mat.
Cook mushrooms face down for 10 minutes.
Remove the pan, and drain water from the pan into the sink.
Flip the mushroom over and repeat.
Lay on fresh paper towels on a flat surface again to drain further.
*You are partially cooking the mushrooms to get the moisture out, not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.
While mushrooms drain, make your filling.

In a medium skillet, saute shallot, onion, and garlic until translucent on medium heat.
Add finely chopped mushrooms.
Add vegetable broth and continue cooking.
Add rosemary, thyme, mustard, wine, and soy sauce.
Reduce to simmer.
Stir often until all the liquid dissipates from the pan.

Follow the directions for the oil-free dough.
Remove from the refrigerator and roll out.
If using frozen vegan puff pastry, remove it from the freezer the night before and place it in the refrigerator overnight to thaw.
You want it still cold and firm to make it work well.
Pre-heat oven to 400 degrees.
Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.
Roll the dough out slightly (not much), just enough to spread it a little thinner but not too thin.
I suggest you do not cut it until you have your mushroom stuffed to individualize the size.

Line a baking sheet with parchment paper or a silicone mat
With the pastry rolled out, take one mushroom at a time.
Fill the center with the mushroom/shallot mixture, packing it down with a spoon.
Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side.
Place the dough on top of the mushroom cap and pick it up, folding the dough around the bottom of the mushroom, securing it with each corner of the dough.
Again, place your hand underneath the mushroom and gently flip onto a baking sheet; stuff side up.
Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.
Now, brush the aquafaba or plant milk all over the top and sides of each portobello mushroom Wellington.

First, cooking the portobello mushrooms before stuffing and wrapping is the key to decreasing moisture in the mushroom.
I use a silicone baking mat or parchment paper to avoid sticking.
Use aquafaba, plant milk, or an egg replacement to brush the surface of the dough to get a browned appearance.
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 must sit for about 5 minutes before serving because the filling is extremely hot.
For an appetizer version, buy small portobello mushrooms and follow the exact directions for a bite-sized treat, but adjust the cooking time.
If you cook the mushroom in raw puff pastry, the fluid amount will destroy your vegan puff pastry.
Ensure the mushroom filling is cooked and all the wine and moisture are removed before stuffing the mushroom caps.
If making appetizer-sized mushrooms, adjust the cooking time. I like to cook them in mini muffin pans to prevent them from rolling around on a baking pan.
The mushroom filling can be made beforehand and refrigerated until ready to stuff the mushrooms.
If making this Wellington recipe beforehand, cover it tightly and store it in the refrigerator until ready to bake.