Best-Of-Vegan Mushroom Wellington
A flaky, golden pastry encasing a rich medley of mushrooms, thyme, and caramelized onions for a showstopping plant-based centerpiece. This french-inspired vegetarian ready in about 45 minutes pairs mushrooms, shallots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz mushrooms
- 1/4 cup shallots
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 2 pastry sheets
- 1 tsp dijon mustard
- 1 tbsp water
Instructions
- Step 1: Preheat oven to 375°F (190°C). Finely chop 8 oz cremini mushrooms and 1/4 cup minced shallots. Heat 1 tbsp olive oil in a skillet over medium-high heat, add mushrooms and shallots, and cook for 8-10 minutes until golden and moisture evaporated.
- Step 2: Stir in 1 tsp fresh thyme and cook for 1 minute until fragrant. Remove from heat and let cool completely.
- Step 3: Lay 2 pastry sheets on a parchment-lined baking sheet, overlapping slightly. Brush edges with 1 tbsp water. Spread cooled mushroom filling evenly over pastry, leaving 1-inch borders.
- Step 4: Fold pastry edges over filling, crimping tightly with a fork. Brush top with 1 tsp Dijon mustard mixed with 1 tbsp water. Bake for 25-28 minutes until deeply golden and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Of-Vegan Mushroom Wellington take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Of-Vegan Mushroom Wellington?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mushrooms from drying out.
Can I substitute ingredients in Best-Of-Vegan Mushroom Wellington?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Of-Vegan Mushroom Wellington for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-Of-Vegan Mushroom Wellington?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
