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Mushroom Wellington

A delicious savory pastry stuffed with 3 different types of mushrooms! It’s so good!!!


1/2 onion, diced

8oz portobello mushrooms, chopped

8oz cremini mushrooms, chopped

8oz white mushrooms, chopped

1/2 cup of vegan butter

1 vegan Beefless cube or 1 tbsps vegan friendly bouillon

1/4 cup soy sauce

1 vegan friendly puff pastry sheet

1/4-1/3 cup of rosemary

1/3 cup nutritional yeast

1 cup of Panko breadcrumbs

Salt and pepper

Vegetable oil

2 tbsps vegan egg or butter melted


In a large pan heat a little oil over medium high heat

Add in your onions

Cook for 5 minutes

Add in your garlic and cook for 1-2 minutes

Add in all your mushrooms

Cook stirring often for 5 minutes

Add in your vegan butter

Cook for 5 minutes

Add in your Beefless cube

Stir and cook for another 8-10 minutes

Add in your soy sauce and cook for another 8-10 minutes

Season generously with salt and pepper

Add in your 1/2 you rosemary and cook for 1-2 minutes

Add in your nutritional yeast and breadcrumbs

Cook for 2 minutes

Turn off heat and let cool

Preheat oven to 400

Place your pastry sheet onto baking sheet

Place your cooled mushroom mix in the center

Fold in all sides to seal

Carefully flip over so sealed side is down

Cut small slips into the top of the pastry

Brush with vegan egg or butter

Bake in preheated oven for roughly 45 minutes until golden

Remove and let cool for 5 minutes

Garnish with remaining rosemary

Cut into slices

Serve and enjoy


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