Vegan and vegetarian friends will love you for including Mushroom Wellington at the table. But your carnivorous friends will secretly love you, too, because it’s delicious. Mushroom filling wrapped in puff pastry—what’s not to love?
Plus, it’s named after a boot. Or a duke.
Because I love all things British, I’ve always wanted a pair of wellies. Popularized by Arthur Wellesley the First Duke of Wellington in the early 19th century, Wellington boots were staple footwear of the English aristocracy for hunting and outdoor wear. Originally made of leather, wellies were soon being manufactured of rubber, making them more accessible to everyone.
Like all things in the fashion world, wellies have fallen in and out of vogue, but have continued to be essential for farming, fishing, and concrete work. When Princess Diana was photographed in a pair of wellies back in 1980, rubber boot sales skyrocketed.
For years I skulked around online at various shoe sites looking for a pair of wellies. Prices ranged from cheap to aristocratically expensive. I finally found a pair that were very reasonably priced at my local Costco. Yes, I bought them!
In addition to boots carrying his moniker, the duke also has a dish named after him.
I cried the first time I made Beef Wellington. An inexperienced cook plus an incorrect recipe equaled disaster in the kitchen that Christmas Eve. My husband was kind and said the side of green beans I’d made tasted good.
At its simplest, the dish is basically beef tenderloin wrapped in puff pastry. Usually, sauteed mushrooms and either foie gras or prosciutto are included.
It’s history? Murky at best. Beef Wellington started appearing in cookbooks at the start of the early 20th century, supposedly being named for the duke.
This vegetarian version of the famous dish is filled with mushrooms, onions, and pecans. It would be a yummy add to your Thanksgiving table or a weeknight main course served with this Baby Kale Salad.
- Pepperidge Farm puff pastry is available in most grocery stores. It is made with vegetable shortening so it is considered vegan. Did I hear a hallelujah?
- Avoid a soggy bottom! Be sure to cook your mushrooms long enough so that their liquid is evaporated. You don’t want them to be too moist because the pastry underneath will get gloopy. Paul and Prue would not approve.
- History isn’t always straightforward. Things are named after people, sometimes for no reason.
Many thanks to Feasting at Home for the mushroom wellington recipe.Print
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- 2 Tbsp. olive oil
- 2 lbs white or brown mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh rosemary (or other herbs), chopped
- 1 tsp salt
- ¼ cup dry white wine
- 1 cup pecans (or walnuts), toasted and chopped
- 1 box (1.1 lb) frozen puff pastry, thawed in the fridge overnight
- Chopped parsley for garnish
- Make the filling by heating the oil in a large skillet (I used two skillets) over medium-high heat. Add the sliced mushrooms and let them cook for 5 minutes. Add the onion, garlic, rosemary, and salt to the pan.
- Stir and reduce the heat to medium. Allow the mixture to cook for 15 to 20 minutes or until the mushroom liquid has cooked off and the mushrooms look dry.
- Tip in the wine and scrape the pan to release any browned bits. Continue cooking until all the liquid is gone and the mixture looks dry again.
- Add the nuts, plus salt and pepper to taste. Remove the pan from the heat and allow the mixture to cool for 15 minutes.
- Preheat the oven to 400 F/204 C. Line a baking sheet with parchment paper.
- Unfold one puff pastry sheet on one half of the parchment paper. Roll the pastry with a rolling pin to even out the creases, if desired. Pile half of the mushroom mixture down the center section of the pastry sheet. Roll up the pastry by bringing the side closest to you up and over the filling and continuing to roll it away from you. The seam side should be down on the parchment. Seal each of the ends by pressing them together. Repeat with the second pastry sheet.
- Lightly slash the tops of the pastry rolls with a razor or sharp knife in a diagonal pattern or however you wish. Brush with olive oil. If it doesn't have to be vegan you can use an egg wash by beating together one egg with one tablespoon of water.
- Bake for 35 minutes or until the pastry is golden and puffed. Remove from the oven and let cool for 10 minutes before slicing. Garnished with chopped parsley. Can be served at room temperature.
Keywords: mushroom Wellington
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