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Mushroom Wellington
App exclusive
1 hr + 35 min
Main
10 ingredients or less
Servings
Total
1 hr + 35 minPrep
30 minCook
1 hr + 5 minSwap out

soy

gluten
Free from

peanut

tree nut

sesame
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What others say
Made this as our Christmas centrepiece. Oh my, it was wonderful ! I think this may well be the start of a Christmas tradition!
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!!
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?
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?
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!
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!
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?
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?
My teenage son who should be a good critic devoured this and absolutely loved it. So good and flavorful.