Rich Mushroom and Walnut Wellington with Parkside Red Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vegetarian mushroom and walnut Wellington wrapped in flaky pastry, served with a robust red wine sauce that reflects the earthy tones of London’s forested parks. This british-inspired vegetarian (vegetarian) ready in about 70 minutes blends mixed mushrooms, finely chopped, walnuts, chopped, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 cups mixed mushrooms, finely chopped
• 1 cup walnuts, chopped
• 3 tbsp olive oil
• 3 cloves garlic cloves, minced
• 2 shallots, minced
• 1 tbsp fresh thyme leaves
• 1 sheet (thawed if frozen) puff pastry sheet
• 1 large egg, beaten
• 1 cup red wine
• 1 cup vegetable stock
• 1 tsp cornstarch
• 1 tbsp cold water
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 minced shallots, sauté for 2 minutes until fragrant. Add 3 cups finely chopped mixed mushrooms and cook for 10 minutes until moisture evaporates and mixture browns.
2. Step 2: Stir in 1 cup chopped walnuts, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes, then remove from heat and cool slightly.
3. Step 3: Preheat oven to 400°F. Roll out 1 sheet puff pastry on a floured surface. Spoon the mushroom-walnut mixture onto the center, shape into a log, and wrap the pastry around it, sealing edges with 1 beaten egg. Brush the top with the remaining egg.
4. Step 4: Place the Wellington on a baking sheet and bake for 30-35 minutes until pastry is golden brown and puffed.
5. Step 5: To make the sauce, pour 1 cup red wine and 1 cup vegetable stock into a saucepan. Bring to a boil and reduce by half (about 10 minutes). Mix 1 tsp cornstarch with 1 tbsp cold water and whisk into the sauce, simmering until thickened.
6. Step 6: Slice the Wellington and serve with the red wine sauce drizzled over for a hearty vegetarian entrée inspired by London’s forested green spaces.