Let's Make a Meatless Mushroom Wellington

Cut off the stem and edges of the Portobello mushrooms to maximize contact with the pan.

Add olive oil to the pan and sear the mushrooms.

Finely chop the mushrooms to make duxelles, using a rocking motion with the knife.

Flip the mushrooms over while cooking.

Remove the mushrooms from the pan once partially hydrated.

Add more olive oil to the pan and cook down the chopped mushrooms, onion, and garlic together.

Grate the garlic to mince it efficiently and chop the onion finely.

Add salt to help pull moisture out of the ingredients while cooking.

Chop fresh thyme, rosemary, and sage, adding them to the mixture.

Add onion powder to enhance the onion flavor.

Cook until all liquid has evaporated, then turn off the heat and add soy sauce to enrich the umami flavor.

Spread the cooked mushrooms on a quarter sheet tray to cool down quickly.

Squeeze out moisture from the frozen spinach to prevent a soggy crust.

Combine the cooled mushrooms with the spinach, chopped walnuts, red pepper flakes, and Dijon mustard.

Dust the work surface with flour and roll out the thawed puff pastry to the size of the sheet tray.

Spread the filling mixture evenly over the pastry, leaving a margin for folding.

Layer the seared Portobello mushrooms on top of the filling.

Add more filling on top of the mushrooms to create a log shape.

Roll the pastry over the filling, sealing it tightly with egg wash as glue.

Shape the rolled pastry into a log and apply egg wash on the seam side and the top.

Place the Wellington seam side down on a baking sheet and bake in a hot oven until golden brown.

Allow the Wellington to cool slightly before cutting into it.

Garnish with parsley before serving.

Equipment Needed

Spice Level:

Dietary