Name: Mushroom Wellington
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 2 h
Yield: 4 servings
Ingredients: 4 Large flat-cap mushrooms; 250 g Chestnut mushrooms, quartered; 2 Small brown onions, roughly chopped; 3 Garlic cloves; 2 sprigs Rosemary, leaves finely chopped; 2 sprigs Thyme, leaves stripped; 5 Sage leaves, finely chopped; 250 ml Vegetable stock; 200 g Baby spinach; 100 g Breadcrumbs; Salt & freshly ground black pepper, to taste, to taste; 2 packets Puff pastry; 2 Egg yolks, beaten, for brushing; Olive oil, for cooking, for cooking

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The recipe

Mushroom Wellington

This mushroom Wellington is the perfect centrepiece for any dinner party, holiday meal, or cosy night in.

Serves 4
20 min prep
1 hour 4 min cooking
36 min hands-off
Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale

4 servings

Measurements

Method

Roast the flat-cap mushrooms

Step 1
Preheat your oven to 180°C fan (200°C conventional).Trim the flat-cap mushrooms (4 mushrooms) and place them in a baking tray. Drizzle with olive oil, scatter over a few thyme leaves, and top with thin slices from 1 garlic clove (3 cloves). Season with salt and pepper, then roast for 20 minutes. Set aside to cool.

Make the mushroom filling

Step 1
In a food processor, pulse together the chestnut mushrooms (250 g), onions (2 onions), and the remaining 2 garlic cloves (3 cloves) until finely (2 sprigs) chopped.
Step 2
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the mushroom (4 mushrooms) mixture and season well. Sauté for 5-7 minutes, stirring occasionally, until most of the moisture evaporates and the mixture begins to brown.
Step 3
Add the rosemary, thyme, and sage (5 leaves), and cook for another 2 minutes until fragrant.
Step 4
Pour in the vegetable stock (250 ml), stir, then add the baby spinach (200 g). Cover with a lid and let the spinach wilt for 4-5 minutes.
Step 5
Remove the lid, stir through the wilted spinach (200 g), and add the breadcrumbs (100 g). Cook for 2 more minutes, stirring until the mixture thickens and holds together. Let cool completely.

Shape the fillings

Step 1
Line a small bowl or ramekin with foil. Spoon in a layer of the mushroom (4 mushrooms) filling, press a roasted flat-cap mushroom (stalk side up) into the centre, and top with more filling. Press down gently to compact.
Step 2
Turn out onto parchment paper and repeat until you've shaped all 4 Wellington centres.

Assemble the wellingtons

Step 1
Roll out the puff pastry (2 packets) to about 2-3mm thickness, and cut into 8 squares - 4 slightly larger to form the tops.
Step 2
Place each mushroom (4 mushrooms) filling mound onto a pastry (2 packets) base. Brush the edges with egg yolk (2 yolks), then lay a top piece of pastry over. Press the edges to seal, crimp with a fork, and trim off any excess.
Step 3
Repeat for all 4 Wellingtons. Chill for 10-15 minutes if time allows (this helps them hold shape).

Bake to perfection

Step 1
Preheat oven to 170°C fan (190°C conventional). Brush the Wellingtons with egg yolk (2 yolks). Bake for 45-50 minutes, or until the pastry (2 packets) is golden, puffed, and crisp.

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Questions people ask

How long does mushroom wellington take?

About 2 hours from start to finish: 20 min of prep, 1 hour 4 min of cooking, and 36 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Mushroom Wellington

Mushroom Wellington