1. Homepage
  2. Main Course
  3. Mushroom Wellington

Mushroom Wellington





Juicy mushrooms take center stage in this vegan mushroom wellington – a fun spin on the classic beef wellington. The flavor of this Vegan Mushroom Wellington is out of this world!
 Try it with my 
Vegan Gravy!

Click here to order your copy:


8 Portobello mushrooms 350 g
2 tbsp olive oil
Salt and pepper
450 g white mushrooms
2/3 cup cashews (80 g)
3 tbsp olive oil
2 chopped onions
2 cloves garlic, minced
2 tbsp nutritional yeast
Fresh sage, 4 leaves (chopped)
2 tbsp maple syrup
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp of truffle oil (optional)
140 g baby spinach
Pepper to taste
Pastry 550 g (1 lb.)


Preheat oven to 350˚F (175˚C).
Put the portobello mushrooms in a baking tray & cover in a splash of olive oil. Sprinkle the salt & pepper over the top of the mushrooms 
Bake for 15 minutes & once they’re ready, set to one side to cool.
Add the mushrooms and the cashews to a food processor and pulse until crumbly.
Put the chopped onion in a pan with olive oil & fry until it’s translucent over medium-high heat.
Add ground white mushrooms, ground cashews, garlic, nutritional yeast, sage, maple syrup, basil, oregano, salt, truffle oil, spinach and black pepper.
Continue cooking over medium-high heat for 12 to 15 minutes, stirring regularly.
Remove from the heat and let cool in the fridge for about 30 minutes.
On a floured work surface, roll out the pastry to get a 33 x 30 cm (13 x 12 inch) rectangle. Starting at one of the short ends of the puff pastry, arrange the mushroom mixture in the shape of a rectangle. Place the portobello mushrooms down the middle of the rectangle of duxelles.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
Transfer to a baking sheet
Bake in the oven for 40 to 50 minutes, or until golden.