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Published 10/10/2025
2:0
Serves 6
Medium

Mushroom wellington

Crisp, golden pastry filled with mushrooms, sweet potato and cranberries – an impressive main dish for a vegetarian or vegan Christmas feast.

This veggie wellington is ideal for special occasions like Christmas. Serve with your favourite seasonal vegetables, roast potatoes, parsnips and lashings of gravy for true Christmas joy. This mushroom wellington is sure to be the talk of the season.

What you'll need...

  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 150g dried porcini mushrooms
  • 2 garlic cloves, crushed
  • 500g (or 2 large) sweet potatoes, peeled and cut into small chunks
  • 2 sprigs thyme, stripped
  • 1 bay leaf
  • 100g white breadcrumbs
  • 2 tbsp cranberry sauce or jelly
  • 40g chopped walnuts
  • 60g dried cranberries
  • 1 sheet of ready-to-roll puff pastry
  • 1 tbsp miso paste
  • 1 tbsp English mustard
  • 3 tbsp oat or soy milk
  • Grated nutmeg

Method

  1. Place the dried porcini mushrooms in a heatproof bowl and pour in 500ml of boiling water. Stir and press down on the mushrooms, then leave to soak. 

  2. Add the olive oil to the frying pan and fry the onion and chestnut mushrooms over a medium heat until they’re soft. This can take up to 20 minutes. 

  3. Add in the sweet potatoes, garlic and rehydrated porcini mushroom along with the liquid they soaked in. Cover with a lid and cook for 10-15 mins or until the sweet potatoes have softened and most of the liquid has evaporated. 

  4. Stir in the breadcrumbs, herbs, nuts, cranberry sauce and dried cranberries. Add the grated nutmeg, miso paste, and season with salt and pepper. The mixture should resemble stuffing. Remove from the heat and leave to cool. 

  5. Line your baking sheet or baking tray with parchment paper and lightly dust with flour. Unroll one of the puff pastry sheets on the lined baking sheet.  

  1. Create a mustard mix by whisking together the mustard with soy or oat milk. Set aside until needed. 

  2. Add the filling down the middle of the pastry sheet, leaving a border of 4-5cm. Brush the edges with the mustard mixture and gently place the second pastry sheet on top. Lightly press the sheet around the filling to remove air pockets, then crimp the edges with the tongs of a fork to seal the sides. 

  3. Trim off any excess pastry and use this to decorate the top of the wellington if you wish. You could use cookie cutters to cut out stars or leaves, for example. Cut a small hole in the top of the wellington to help release steam while cooking and brush the top with the mustard mix. Chill for 20 mins. 

  4. Preheat the oven to 200C / 180C fan / gas 6. Cook the wellington for 40 mins, or until puffed, golden brown and crisp. Once cooked, decorate with sage leaves then return to the oven for 10 mins if needed. 

  5. Leave the wellington to rest for 5-10 mins before serving alongside roasties, veggies and lashings of gravy! 

Shop the tools you will need

Secondary image for image of Silicone Pastry Brush Blue Main image for image of Silicone Pastry Brush Blue

£5.00

Secondary image for image of Enamel Baking Tray 36 x 27cm Main image for image of Enamel Baking Tray 36 x 27cm

£16.00

Secondary image for image of Glass Mixing Bowl with Lid 21cm Main image for image of Glass Mixing Bowl with Lid 21cm

£10.00

Secondary image for image of Elite Signature Frying Pan Uncoated 28cm Main image for image of Elite Signature Frying Pan Uncoated 28cm

£70.00

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