Vegetarian Mushroom Wellington


his Vegetarian Mushroom Wellington will defiantly be the showstopper of your dinner table. It does involve a bit of cooking but believe me it is worth every minute spent in the kitchen. And I guarantee it will pay you off with loads and loads of compliments.

I personally choose this dish as the centrepiece of my Christmas dinner table but feel free to make it for any celebration you wish!

Vegetarian Mushroom Wellington

Prep time:
Cooking time:
45 minutes  + cooling
30 minutes + resting
8-10 persons


50g Butter

1tbs Olive Oil

1tsp Sugar

2 Leeks

5 Sprigs of Thyme

1 Garlic Clove

400g Swiss Chard

250g Shitake Mushrooms

250g Chestnut Mushrooms

200g Chestnuts

220g Stilton

500g Puff Pastry

100g Bread Crumbs

1 Egg

1 tsp Salt

½ tsp Black Pepper

Flour for Dusting


1. First of all, roast the chestnuts. It does take a bit of time but it is so worth doing in order to get the best flavours. Preheat the oven to 200C or 390F degrees. Carefully cut a cross the shell of each chestnut making sure you don’t damage the nut itself. Place them on the baking tray and roast in the oven for about 25-30min until the shell split open. Cool them down enough to handle, peel the shell and remove the brown membrane. Chop them finely and set aside.

2. Roughly chop the Swiss chard put in a bowl and pour hot boiling water just so it is covered. Leave for 10 min to soften.

3. In a big frying pan melt the butter with olive oil.

4. Add chopped leeks, finely chopped garlic, thyme, sugar and fry for about 15min until soft and slightly caramelized. Set aside.

5. In another pan fry roughly chopped mushrooms for 7-10min until soft but not too dry and add to the leak. Let the mixture to cool down.

6. Drain the Swiss chard in a colander and squeeze any excess liquid.

7. Add chard, roughly crumbled stilton, roasted chestnuts and seasoning to the leaks and mushrooms and mix well.

8. Lay a large sheet of clingfilm on the table, spoon the mixture in the middle of it and shape a 30cm loaf, rolling it tightly in the clingfilm. Chill in the fridge for abut an hour.

9. Preheat the oven to 200C or 390F degrees.

10. Because this dish is not the easiest one and a little time consuming I personally buy already rolled ready-made puff pastry to save some time but it is totally up to you whether to make it from scratch or use ready-made.

11. Dust the work surface with some flour and unroll the pastry. If you making puff pastry from scratch it should be aprox. 3-4mm thick.

12. Brush it with lightly beaten egg and sprinkle with bread crumbs the area where the filling will be placed. It will help to prevent the leakage.

13. Carefully remove the filling and place it on top. Wrap quite tightly the filling with pastry finishing with join on the underside.

14. Cut off all the excess pastry and make decoration of your choice for the top of your wellington.

15. Place the wellington on the baking tray lined with baking parchment and brush with the reaming beaten egg.

16. Bake for approx. 30min until pastry is golden brown in colour.

17. When baked remove from the oven and let it rest for 10 min before serving.

Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT |

Vegetarian Mushroom Wellington

Vegetarian Mushroom Wellington

This recipe will perfectly work with some “Creamy Mashed Potatoes” and

Maple Glazed Roasted Vegetables” finished up with “Onion Gravy”.

Vegetarian Mushroom Wellington

Impress your guests with this fantastic Vegetarian Mushroom Wellington – a perfect alternative to classic British dish.

Vegetarian Mushroom Wellington

Print this recipe and create your own recipe book with VEGETARIAN DEPARTMENT |

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