Mushroom Wellington for Vegetarian Cravings
Tasty vegetarian wellington for an impressive dinner
- 400 g piece of puff pastry + another 100 g for garnishing
- 1 egg
- 50 g baby spinach
- 2 tbsp dijon mustard
- 50 g butter
- 1 green garlic
- 1 leek
- 5 champignon mushrooms
- 50 g cauliflower
- 1 tbsp pine nuts
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- Lattice dough roller cutter
- Oven-proof tray
- Kitchen brush
If you are following our page for a while, you know by now that we try to keep our food intake at a balanced level. This is why we like to try eating as many vegetarian recipes as possible. It is not as if we don't like eating meat. Just look at some of our other recipes, such as our Veal Rack or Wiener Schnitzel, and you will understand how much we enjoy all kinds of dishes.
However, today, I want to tell you about an incredible tasty vegetarian Wellington beloved in our household.
- The most important part of this meal is the filling. So, this is the part you should start with.
- Take a skillet and melt a tbsp of butter. Chop the green garlic and let it cook for a minute or two.
- Add the spinach and cook it until it reduces to half its size. Season everything with some salt and pepper, add the pine nuts, then take it off the heat.
- Chop the hard part of the leek, the mushrooms, and the cauliflower.
- Heat up another skillet, add a tsp of butter and start cooking the chopped veggies. First, add the leek, then the cauliflower, and finally the mushrooms—season with salt, pepper, paprika, and garlic powder. Let them cook for 5-8 minutes on low heat.
- Add the Worcestershire sauce and the rest of the butter. Let it cook for another 2-3 minutes, stirring gently, not to crush the vegetables.
- When ready, take the skillet off heat, bring the spinach to the mushroom mixture and combine.
- Take the two pieces of puff pastry and roll them out on your work surface. On the big one, spread the dijon mustard. Move the filling from the pan to one side of the dough.
- Once it is all set, start rolling the dough and form a log.
- Take the other piece of dough, roll it out as best as possible. Then, using the lattice dough roller cutter, make the traditional Wellington grates. Of course, this is an optional step, but it will make your dish look prettier.
- In a small bowl, beat one egg and brush your dough with it.
- Bake it for 30-40 minutes in a preheated oven at 200 degrees Celsius (400 F) or until golden brown.
- Take it off the oven, let it cool, then cut it and serve it immediately.
Wellington, more precisely the Beef Wellington, is an English recipe that is younger than other dishes. Its first appearances date from the beginning of the 20 century.
Of course, the meat version is a delicacy and requires some skills to prepare at home. On the other hand, this mushroom Wellington is easier to cook and is also scrumptious.
If you are wondering what to serve with a mushroom Wellington, well, you can't go wrong with some gravy and mashed potatoes.
* Is this the best vegetarian Wellington recipe? I don't know. Why don't you prepare it and let us know by tagging us on Instagram?
Nutrition Facts / Serving
- Calories 639
- Total Fat 42 g
- Cholesterol 38 mg
- Sodium 665 mg
- Potassium 1399 mg
- Total Carbohydrate 62 g
- Sugars 6 g
- Protein 8 g