If you’re looking for a show-stopping vegetarian centerpiece, this Thanksgiving Mushroom Wellington is the answer. I still remember serving it at a family dinner when we wanted something special for vegetarian guests—the golden puff pastry filled with savory mushrooms was the star of the table. With its flaky crust, rich filling, and beautiful presentation, this dish feels indulgent while staying plant-friendly. It’s perfect for adding elegance and variety to your Thanksgiving spread.
Ingredients
2 sheets puff pastry, thawed
2 lbs mixed mushrooms (cremini, shiitake, portobello), finely chopped
1 onion, finely diced
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1/2 cup breadcrumbs
2 tbsp Dijon mustard
Salt and black pepper, to taste
1 egg (for egg wash, optional, or plant milk for vegan)
Instructions
Preheat oven to 400°F (200°C). Heat olive oil in a skillet, add onion and garlic, and cook until soft. Add mushrooms, soy sauce, and balsamic vinegar, and cook until liquid evaporates. Stir in thyme, rosemary, breadcrumbs, salt, and pepper. Let mixture cool. On a floured surface, roll out puff pastry and spread Dijon mustard in the center. Place mushroom mixture on top, shaping into a loaf. Wrap pastry around filling, sealing edges tightly. Brush with egg wash or plant milk. Transfer to baking sheet and bake 30–35 minutes, until pastry is golden and crisp. Rest for 10 minutes before slicing.
Substitutions
Use gluten-free puff pastry if needed. Replace soy sauce with tamari for gluten-free diets. Add spinach or kale to the mushroom mixture for extra greens. Swap balsamic vinegar with red wine for a richer taste.
Equipment
Large skillet
Rolling pin
Baking sheet lined with parchment
Pastry brush
Sharp knife
Storage
Refrigerator: Store slices in an airtight container for up to 3 days.
Freezer: Freeze unbaked wellington tightly wrapped for up to 1 month.
Reheating: Warm baked slices in oven at 350°F to keep pastry crisp.
Top Tips
Cook mushrooms until all liquid is gone to avoid soggy pastry. Let filling cool before wrapping to prevent pastry from tearing. Seal edges tightly for a neat presentation. Serve with gravy or cranberry sauce for extra holiday flair.
FAQs
Can I make it ahead of time? Yes, assemble and refrigerate overnight, then bake before serving.
Is it vegan-friendly? Yes, use vegan puff pastry and plant milk for brushing.
Can I use other vegetables? Absolutely, roasted squash or lentils work well in the filling.
What sides go best with it? Mashed potatoes, roasted Brussels sprouts, and green beans pair perfectly.