Mushroom Wellington

Spinach and mushrooms are not the most exciting mix, so for the first try I went the Pierogi way and did mushrooms and sauerkraut, also used Korean bbq sauce that was yummmm; next time I’ll add some protein, lentils might work, they might also add to the og recipe feeling

Made this as our Christmas centrepiece. Oh my, it was wonderful ! I think this may well be the start of a Christmas tradition!

PUL Team - Dec. 27, 2024, 6:15 p.m.

Aww it means so much to hear this, Koreen, thank you 🥰 wishing you a happy holidays!

Straightforward and very tasty!

Wow this turned out so good! I was a bit intimidated at first because I had tried another non PUL recipe that was SO complicated. But this recipe is straightforward and (as always) easy to follow. I'm also really happy to have only used one pan! My dinner guests were so impressed and it felt so good making something so fancy, and it tasted delicious!!

PUL Team - Dec. 25, 2024, 8:58 p.m.

Thank you so much, Leila, this made our day! We're so glad the recipe felt approachable and that it wowed your dinner guests 🙌✨

Question - if I want to make this ahead, do I assemble as recipe indicates and refrigerate until ready to bake - then bake just before dinner. Ok to keep in refrigerator without baking for a day?

PUL Team - Nov. 28, 2024, 2:23 p.m.

Hey Debbie, you can assemble the recipe as indicated and refrigerate it for up to a day before baking. Just be sure to wrap it tightly in plastic or cover it to prevent the pastry from drying out! When you're ready to bake, brush it with the vegan egg wash before putting it in the oven. You might need to add an extra 5 minutes of baking time if the Wellington is cold from the fridge, so keep an eye on it until it's golden and cooked through 😊

Debbie - Nov. 30, 2024, 4:57 p.m.

This turned out amazing. Was a hit at our Thanksgiving table.

It was my first try today and it was delicious. Next time I won't add that much onions, because I like it less. The moisture of the mushrooms and the spinach (used frozen one) make the dough a bit less crunchy. Next time I try to evaporate this more carefully.

👌

So good!! Easy to make compared to other plant based Wellingtons on the internet. It is evidently mushrooms, it doesn't resemble the omnivorous dish, but still amazing, we love mushrooms so no problem!
Definitely squeeze the spinach and mushrooms, it's too wet otherwise, and salt in the pan can bring out even more moisture.
Lovely lunch today

Should you thaw the puff pastry?

PUL Team - April 1, 2024, 8 a.m.

Hi friend 🥰 Our roll of puff pastry comes from refrigerated from the supermarket, but if yours is frozen, then we recommend thawing it first. Then, just follow the instructions and bake until golden brown!

Made this today with my partner and it was super straight forward and easy to make. It was delicious! Next time I would try out one of the other commenters suggestion of adding Walnuts for little extra crunch!

PUL Team - Jan. 15, 2024, 12:51 a.m.

Thanks a bunch for taking the time to share your experience with it, Molly!

Great recipe! Was a crowd pleaser over the holidays. A few comments:
- I used two large onions in place of three medium onions. PUL noted below that for them, a medium onion is ~110g, so I targeted ~330g of onion.
- I rolled out my pastry dough sheet as much as possible before filling - there is a lot of filling, so the wider the dough the better.
- I squeezed the extra moisture out of the cremini mushrooms before assembly, and didn't have any issues with too much moisture.

Made this for Christmas lunch, it was a great success! My dad loves it and he is very picky:) we had it with potato salad, very delicious and relatively easy to make!

We love it so much! Thank you!

This was delicious!! I used 2 large onions and strained the mushrooms in a collander after cooking to get rid of some of the moisture. It worked really well. This was devoured so fast!

PUL Team - Dec. 10, 2023, 1:25 a.m.

We're so thrilled the Mushroom Wellington was enjoyed, Anastasia, thanks so much for sharing your experience with it 🤩

The taste of this dish was fantastic. I think next time I will try adding some chopped walnuts to give some extra crunch. I think it would be a nice addition to the texture. We found that the shape of pastry we bought involved a cut and paste for the middle because of how high the filling came up. Perhaps we need to use smaller onions. Is there a gram measurement you would recommend?
We made a creamy gravy with the juices left in the pan which complimented the dish. Please will you consider doing an onion gravy recipe and a mushroom gravy recipe which I can try out in time for Christmas?

PUL Team - Nov. 25, 2023, 10:33 p.m.

Hey there, Phillipa, we're thrilled you enjoyed the Mushroom Wellington! Adding chopped walnuts for that extra crunch sounds like a lovely idea. To address the pastry shape issue, one reason the filling may have become too high could be too much moisture in the ingredients. The mushrooms and other vegetables release a lot of moisture during cooking so it could help to cook them longer. For reference, one medium onion for us weighs about 110g (give or take).

And we actually already have an onion gravy recipe (https://www.pickuplimes.com/r…) and a mushroom gravy recipe (https://www.pickuplimes.com/r…) on the app! We hope this helps for now and happy cooking 🤗

Phillipa - Nov. 26, 2023, 1:42 p.m.

Excellent, thank you so much for the help and the link to the onion gravy. I had actually already saved it and forgotten 🤦🏻‍♀️

i’m going to make this for thanksgiving!!! you mention thyme in info section, but I don’t see it listed in ingredients or directions. how much do I use?

PUL Team - Nov. 16, 2023, 9:12 a.m.

Oh great eye for catching that, Diane, and our apologies for the confusion. There is no thyme in this recipe, we originally thought to add it but chose to leave it out in the end. Thanks for letting us know, we've updated the info text 🙏 happy thanksgiving!

My teenage son who should be a good critic devoured this and absolutely loved it. So good and flavorful.

PUL Team - Nov. 10, 2023, 4:07 p.m.

What a compliment! Thank you, Lo 😊