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Mushroom wellington

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I had never done a wellington in my life, before trying this recipe. It's not an Italian dish nor something much known outside the UK - or at least I personally had never heard about it. I've made it for Christmas in 2025, and it was right first time, and incredibly delicious, full of umami notes. It's fab, and a lovely filling and taste dish for a winter weekend, when you fancy a bit of cooking.

Ingredients (2 people)#

  • Puff pastry: 2 rolls
  • Chestnut mushrooms: 600 gr
  • Shiitake mushrooms: 250 gr
  • Portobello mushrooms: 250 gr
  • Carrots: 1 big, or 2 medium
  • Celery: 2 sticks
  • Onion: 2 medium
  • Garlic: 4 cloves
  • Sage: 20 leaves
  • Thyme: 10 sprigs
  • Rosemary: 1 sprig
  • Tomato paste: 2 tbsp
  • White miso paste: 2 tbsp
  • Cornflour: 50-60 gr
  • Mustard: 1 tsp
  • Salt to taste
  • Black pepper to taste
  • Olive oil to taste
  • Plant-based milk (soya or oat): 6-8 tbsp

Method#

  1. Chop the mushrooms before cooking them. For the chestnut and the portobello mushrooms, chop them roughly; for the shiitake, simply remove the step and keep the head.
  2. Cook one type of mushrooms at a time, in a non-stick pan. You don't need any oil or salt, just leave them to caramelise and release water. If they are releasing a lot of water, once they are almost ready, turn the heat of your higher and wait for the water to evaporate.
  3. Transfer them in a bowl all together, add a pinch of salt and stir.
  4. Now prepare the 'soffritto' (i.e. mix of carrots, celery and onions). I appreciate that saying 'big' or 'medium' carrot or onion could mean different things to different people. Don't worry, it doesn't matter too much. The only one rule here is that you soffritto mix is a bit more heavily weighted towards carrots, vs onions and celery.
  5. Finely chop the three vegetables in a food processor. Heat a pan with a bit of olive oil and cook on low/medium heat for 10-15 mins, with a lid on top, until the vegetables are tender.
  6. In the meantime, mix the tomato paste and miso paste in a little bowl, with a bit of boiling water, enough to be able to stir the two together and create a thick and smooth paste. I didn't weight the amount of boiling water I put, but I reckon it's 50-100 gr.
  7. Chop the herbs (sage, thyme, rosemary) and the garlic as well.
  8. Add the paste, the herbs and the garlic to the soffritto in the pan, and cook for another 2-3 minutes.
  9. Then pour it all in the bowl with the mushrooms. Leave it there to cool down a bit for 5-10 minutes.
  10. Add the mustard and cornflour and mix well.
  11. Now you'll need to wait for the wellington mixture to cool down completely, otherwise when you put it on the puff pastry, the pastry is going to melt down due to the heat of the mixture. If you don't have a lot of time, I suggest pouring the mixture on a baking tray or something like that, with a large surface. The larger the surface, the quicker the heat will dissolve.
  12. Touch it every now and then. And once it's cool - or at least ambience temperature - prepare one sheet of puff pastry on a baking tray. This will the the base of your wellington. Then pour the mixture on it lengthways, leaving just the two sides a bit empty to be able to close it up later. Aim for a bit of height here because it will flatten a bit when it cooks (like a sort of bell shape).
  13. Softly put the second sheet of puff pastry on top, and create the shape of a wellington. Seal tightly all around: I've used a fork, to create little stripes, as you can see in the photo.
  14. Trim off the excess pastry all around. Make light scores on the surface of the pastry with a sharp knife. Make three small hols on top of the wellington too, for venting when it cooks in the over.
  15. Brush the wellington all over with the soya or oat milk.
  16. Cook in static over at 200 degrees celsius for 45 minutes. It could be 10 mins more or less, depending on your oven. I suggest setting 35-40 minutes and then having a look. Basically, it needs to cook until it's a bit golden and puffed up.
  17. Once the time has passed, take it out of the oven and leave it to cook for 15-20 minutes. It will stay warm, but it will also allow the mixture inside to properly glue up.

It was a long process, but now it's ready to eat and believe me, it tastes great!

Tips#

I suggest eating it with vegetables on the side, potatoes or a potato purée - and, of course, a tasty and warm gravy goes perfectly with it. Enjoy!