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Mushroom Wellington

Packed full of vegetables and flavour, this mushroom wellington is the perfect addition to the Christmas table. There's no beef in this wellington, so it's a wonderful option if you're needing to cater to any vegetarians in the family, and depending on the pastry you use, your vegan friends too. But don't be surprised if the meat lovers enjoy this one just as much.

Serves 4 - 6


  • 4 tablespoons of vegetable oil

  • 1kg mushroom mix

  • 2 garlic cloves, peeled and finely chopped

  • 200g onions, finely chopped

  • 100g celery, finely chopped

  • 130g carrot, peeled and finely chopped

  • 1 tsp fresh rosemary, chopped

  • 1 ½ tsp fresh sage, finely chopped

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 2 tablespoons tomato paste

  • 60g mashed sweet potato - this recipe is perfect if you have some mash left over

  • 100g breadcrumbs

  • 1 frozen puff pastry sheet, defrosted

  • Options of: egg, butter, milk (or vegan substitute) for brushing pastry

NOTE: I love to use a combination of swiss browns, portobello, button mushroom and dried porcini. If you are using dry porcini, make sure you soak them in boiling water and chopped them before adding them to the mixture.


If you have a Thermomix or a food processor, you can use it for the preparation add the garlic, onion, celery, and carrot, and chop until you get the desired consistency. Slice the mushrooms and keep aside.

Heat 1 ½ tblspns of the oil in a heavy frypan over medium-high heat. Once hot, cook the mushrooms in at least 2 batches so the pan isn't too crowded, adding extra oil as needed. Cook until all their moisture has evaporated and they've browned. Set aside in a bowl.

Turn the heat down to medium, add 1 tbsp of oil to the pan. Add the garlic, onion, celery and carrots, and cook for 5 minutes until soft. Add the rosemary, sage, salt, and pepper. Stir to combine and cook for 1 minute. Add the tomato paste and mix well. Transfer to the bowl with the mushrooms and allow to cool in the fridge for 30 minutes.

Preheat oven to 200°C.

Place the puff pastry on a sheet of baking paper and roll it until it's approximately 25 cms wide and 30 cms long.

Remove the mushroom mix from the fridge, and add the mashed potato and breadcrumbs. Mix well, and form it into a loaf shape and place it onto the long side of the pastry, close to the edge furthest away from you. Lift the edge of the pastry closest to you using the baking paper and fold the pastry over and around the loaf. Tuck the edges under the long sides and on both ends, shaping it a little if needed.

Use a sharp knife to cut 3 or 4 diagonal lines into the pastry along the top. Brush with your desired option and bake for 25-30 minutes until the pastry is golden brown.

Remove from the oven and allow to cool a bit before slicing.

Serve with a big serving of gravy and enjoy! ..... don't forget to add some greens to your side :)

The Enchantress


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