Mushroom Wellington

Still searching for Christmas food inspiration? How about this plant based mushroom Wellington? It’s a great dinner base. Combine it with roasted potatoes and veggies, maybe some gravy and you are good to go!


  • 500 g bottom mushrooms
  • 1 onion
  • 2 garlic cloves
  • salt and pepper
  • 3 pieces of fresh rosemary
  • handful of dried forest mushrooms
  • 100 g dried red lentils
  • 30 g roasted walnuts
  • 1 egg replacement
  • 2 tbsp soy sauce
  • 1 tbsp liquid smoke
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes (optional)
  • 1 sheet puff pastry


Soak dried mushrooms for 15 min. Chop it on small pieces and set aside. Chop walnuts and roast them for few minutes on dry pan. Set aside. Chop the onion and garlic and sauté on the same pan. Grate the mushrooms and add to the pan. Add chopped rosemary, salt and pepper. Add dried mushrooms and 1 tbsp soy sauce. In another sauce pan cook the lentils with a bit of salt. Prepare the egg replacement. In a bowl combine all ingredients. Season with smoked paprika, chili flakes, soy sauce and liquid smoke. Combine together. Prepare the puff pastry. Scoop the filling in the center and fold the pastry sides to the centre. Flip on the other side, make the cuts through the pastry and brush with plant milk. Place on the pan with parchment paper and bake in 190 C for 30min.


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