Hairy Bikers Mushroom Wellington Recipe

This Mushroom Wellington is a delicious meat-free twist on the classic dish. Juicy portobello mushrooms, caramelized onions, and fresh spinach are wrapped in crispy puff pastry with a touch of Dijon mustard and thyme. It’s full of flavor, easy to make, and perfect for a special meal!

Ingredients Needed:

• 4 large portobello mushroom
• 3 large onions
• 3 tbsp olive oil
• 300 g baby spinach
• 4 sprigs of thyme
• 1 vegan puff pastry
• 1 tbsp Dijon mustard
• salt and pepper

Vegan Egg Wash:

• 1 tbsp aquafaba (chickpea water)
• 1 tbsp almond or cashew milk
• 1 tsp neutral flavoured oil
• ½ tsp maple syrup or brown rice syrup

How To Make Mushroom Wellington Recipe?

1. Caramelize the onions: Heat ½ tbsp olive oil in a large pan over low heat. Add chopped onions, season with salt and pepper, and cook for 15–20 minutes, stirring often until soft and golden brown. Remove from the pan and set aside.
2. Wilt the spinach: In the same pan, add the spinach and cook until it wilts. Remove from heat and let it cool.
3. Cook the mushrooms: Increase heat to medium-high, add 2 ½ tbsp olive oil, and place the mushrooms top-side down. Cook for 5 minutes, flip, and cook another 5 minutes until golden. Remove and drain on a paper towel, then chill in the fridge with the onions and spinach.
4. Prepare the pastry: Preheat oven to 200°C. Line a baking tray with parchment paper and place the puff pastry on top. Spread half the caramelized onions in the center, leaving a 2 cm border. Layer with half the spinach. Spread Dijon mustard on the mushrooms, season with salt and pepper, then place them on top. Sprinkle with thyme, then add the remaining spinach and onions.
5. Roll and seal the pastry: Gently roll the pastry over the filling into a log, pressing the edges to seal. Flip it over so the seam is on the bottom.
6. Apply the vegan egg wash: Mix all egg wash ingredients in a bowl. Lightly brush the pastry with egg wash, then freeze for 10 minutes. Repeat with another layer of egg wash and freeze for another 10 minutes.
7. Bake the Wellington: Place on a baking tray and bake for 30–35 minutes, or until golden brown and crispy.

Recipe Tips:

• Drain the Mushrooms Well: After cooking, mushrooms release a lot of liquid. Let them drain on a paper towel top-side up to prevent the pastry from getting soggy.
• Cool All Ingredients Before Assembling: Warm fillings can make the pastry soft and sticky. Always chill the mushrooms, onions, and spinach in the fridge before wrapping them in the pastry.
• Seal the Pastry Tightly: Press the edges firmly to stop any filling from leaking out while baking. You can also crimp the edges with a fork for extra security.
• Use a Sharp Knife to Score the Pastry: Lightly scoring the top of the pastry (without cutting through) helps steam escape and gives the Wellington a beautiful, flaky crust.
• Bake on a Preheated Tray: Placing the Wellington on a hot baking tray helps crisp up the bottom of the pastry, so it doesn’t turn soggy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Mushroom Wellington cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 2 days.
• Reheat: Preheat the air fryer to 180°C. Place the Wellington inside and reheat for 5–7 minutes until warmed through and crispy.

Nutrition Facts:

• Calories: 517 kcal
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 0mg
• Sodium: 272mg
• Potassium: 926mg
• Total Carbohydrate: 45g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 10g

Hairy Bikers Mushroom Wellington Recipe

Course: DinnerCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

517

kcal

This Mushroom Wellington is a delicious meat-free twist on the classic dish. Juicy portobello mushrooms, caramelized onions, and fresh spinach are wrapped in crispy puff pastry with a touch of Dijon mustard and thyme. It’s full of flavor, easy to make, and perfect for a special meal!

Ingredients

• 4 large portobello mushroom

• 3 large onions

• 3 tbsp olive oil

• 300 g baby spinach

• 4 sprigs of thyme

• 1 vegan puff pastry

• 1 tbsp Dijon mustard

• salt and pepper

• Vegan Egg Wash:

• 1 tbsp aquafaba (chickpea water)

• 1 tbsp almond or cashew milk

• 1 tsp neutral flavoured oil

• ½ tsp maple syrup or brown rice syrup

Directions

• Caramelize the onions: Heat ½ tbsp olive oil in a large pan over low heat. Add chopped onions, season with salt and pepper, and cook for 15–20 minutes, stirring often until soft and golden brown. Remove from the pan and set aside.
• Wilt the spinach: In the same pan, add the spinach and cook until it wilts. Remove from heat and let it cool.
• Cook the mushrooms: Increase heat to medium-high, add 2 ½ tbsp olive oil, and place the mushrooms top-side down. Cook for 5 minutes, flip, and cook another 5 minutes until golden. Remove and drain on a paper towel, then chill in the fridge with the onions and spinach.
• Prepare the pastry: Preheat oven to 200°C. Line a baking tray with parchment paper and place the puff pastry on top. Spread half the caramelized onions in the center, leaving a 2 cm border. Layer with half the spinach. Spread Dijon mustard on the mushrooms, season with salt and pepper, then place them on top. Sprinkle with thyme, then add the remaining spinach and onions.
• Roll and seal the pastry: Gently roll the pastry over the filling into a log, pressing the edges to seal. Flip it over so the seam is on the bottom.
• Apply the vegan egg wash: Mix all egg wash ingredients in a bowl. Lightly brush the pastry with egg wash, then freeze for 10 minutes. Repeat with another layer of egg wash and freeze for another 10 minutes.
• Bake the Wellington: Place on a baking tray and bake for 30–35 minutes, or until golden brown and crispy.

Notes

• Drain the Mushrooms Well: After cooking, mushrooms release a lot of liquid. Let them drain on a paper towel top-side up to prevent the pastry from getting soggy.
• Cool All Ingredients Before Assembling: Warm fillings can make the pastry soft and sticky. Always chill the mushrooms, onions, and spinach in the fridge before wrapping them in the pastry.
• Seal the Pastry Tightly: Press the edges firmly to stop any filling from leaking out while baking. You can also crimp the edges with a fork for extra security.
• Use a Sharp Knife to Score the Pastry: Lightly scoring the top of the pastry (without cutting through) helps steam escape and gives the Wellington a beautiful, flaky crust.
• Bake on a Preheated Tray: Placing the Wellington on a hot baking tray helps crisp up the bottom of the pastry, so it doesn’t turn soggy.