Mushroom Wellington - The Buddhist Chef

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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!


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.