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–+ servings
Mushroom wellington with rosemary and roasted potatoes

Mushroom Wellington

Prep Time: 15 minutes
Cook Time: 20 minutes
Baking: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 1 medium (1 medium) leek cut in half and thinly sliced
  • 1 large (1 large) onion chopped
  • 1 large (1 large) carrot chopped
  • 1 rib (1 rib) celery chopped
  • 4 cloves (4 cloves) garlic minced
  • 2 tablespoons (2 tablespoons) tomato paste
  • 1 teaspoon (1 teaspoon) rosemary dry or fresh chopped
  • 1 teaspoon (1 teaspoon) sage dry or fresh chopped
  • ½ teaspoon (½ teaspoon) thyme
  • 1 pound (450 grams) mushrooms
  • 1½ cans (15 oz each) (360 grams) lentils or 2 cups cooked lentils
  • 1 cup (90 grams) walnuts chopped
  • 2 tablespoons (2 tablespoons) soy sauce or balsamic vinegar
  • 4 tablespoons (4 tablespoons) rolled oats
  • 1½ teaspoons (1½ teaspoons) salt more or less to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 10 to 14-ounce (250 - 350 grams) puff pastry sheet refrigerated or frozen and thawed

  • Heat 2 tablespoons extra virgin olive oil in a large skillet.
    Add 1 medium leek (cut in half and sliced), 1 large onion, 1 large carrot, 1 rib celery, and 4 cloves garlic (all chopped), and cook for 5 - 10 minutes, stirring often.
    Add 2 tablespoons tomato paste, 1 teaspoon rosemary, 1 teaspoon sage, ½ teaspoon thyme, and cook for 2 more minutes.
    Flavor base for mushroom Wellington.
  • Meanwhile, rinse and coarsely chop 1 pound mushrooms and add them to the pan.
    Add 1½ cans (15 oz each) lentils (drained and rinsed), 1 cup walnuts (chopped), 4 tablespoons rolled oats, then season with 2 tablespoons soy sauce, 1½ teaspoons salt, and ⅛ teaspoon black pepper.
    Cook 15 minutes, stirring occasionally. Taste, adjust, and let cool down to room temperature.
    How to make the mushroom Wellington filling
  • Preheat oven to 350°F or 180°C. Line a baking tray with parchment paper.
    Arrange a 10 to 14-ounce puff pastry sheet on baking tray to create a rectangle of at least 12 x 8 inches (30 x 20 cm).
    Make diagonal cuts on the sides of the puff pastry sheet (about 1 inch / 2.5 cm wide).
    Arrange the mushroom filling in the center, leaving some space at the margins, and compact it with your hands or a spoon.
    How to shape mushroom Wellington
  • Fold in the strips to create a cross-hatch pattern and wrap the filling.
    Brush with heavy cream, milk, or their non-dairy substitutes.
    Lentil and Mushroom Wellington before baking
  • Bake at 350°F or 180°C for about 30 minutes or until golden brown.
    Let it cool down for 5 minutes, then cut it with a serrated knife. We recommend serving it with mushroom gravy.
    Mushroom wellington served with potato wedges
Nutrition information is an estimate for 1 slice of mushroom Wellington out of 8 slices, with balsamic vinegar instead of soy sauce.
SUBSTITUTIONS
Onion: Substitute shallots.
Leek: Substitute one extra onion for leek.
Carrot and Celery: Try not to substitute them as they are essential to a flavor base.
Rosemary, sage, and thyme: Substitute an Italian dried herb mix.
Tomato paste: Try not to substitute tomato paste. It’s essential for depth of flavor and color.
Mushrooms: You can use most mushrooms, such as white button mushrooms, brown mushrooms, fresh shiitake, cremini mushrooms, portobello mushrooms, and oyster mushrooms. Combine two or more mushroom varieties for a more exciting flavor.
Lentils: You can use brown, green, black, and French lentils. Canned lentils are the easiest option, but you can also use dried lentils that you previously boiled in water for 20 to 30 minutes or until tender. Here’s our guide on how to cook dried lentils. Substitute black beans for lentils, slightly mashed with a potato masher.
Rolled oats: Substitute breadcrumbs for rolled oats.
Walnuts: Substitute chopped cashews or almonds. You can also omit the walnuts if you prefer.
Soy sauce: Substitute tamari or balsamic vinegar for soy sauce. Balsamic vinegar has the advantage of being low in sodium.
Puff pastry: We recommend a rectangular store-bought puff pastry roll between 9 and 13 ounces (250 to 350 grams).
To make a vegan mushroom Wellington, you can choose a butter-based puff pastry sheet or, if you prefer, a vegan puff pastry sheet.
Substitute a gluten-free puff pastry to make this gluten-free.
STORAGE
Make Ahead: Prepare mushroom filling hours or a day ahead to cool before wrapping in puff pastry.
Fridge: Up to 4 days (note: pastry loses crispiness)
Freezer: Up to 3 months (both unbaked and leftovers)
Reheating Options: Microwave for a few minutes or oven/air fryer at 350°F/180°C.
Special Note: For frozen unbaked Wellington, thaw in fridge for 3+ hours before baking.
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