A great wintery lunch, or dinner with accompaniments. These hearty mini mushroom wellingtons are delicious and easy to make. You can make 1 mini wellington per person, or you can double the recipe and make 1 big wellington.
If you do prefer to make 1 larger wellington, just double or triple the recipe (easy with the amount garlic 😉 ), and line your large roasted mushrooms in the middle, completely covered with the paste. Wrap up your wellington using two sheets of puff pastry.
Other wellington options...
I have done some trials with this recipe, with the use of aubergine instead of the large roasted mushrooms. Which is absolutely delicious as well. Just pan fry 0.5cm / 0.2" slices of aubergine in vegetable oil until they are nicely browned. Dry them on a paper towel. When ready to construct your wellington, follow the recipe as below. Use your walnut,chestnut and mushroom paste as the first layer, put the aubergine on top in a tower of two or three slices and put another layer of paste on top and cover it all around.
The aubergine wellington are in texture less firm than the mushroom wellington and they are sweeter in taste. It is very personal which one would be your preferable one, I noticed that 'sweet-tooths' tend to prefer the aubergine one.
Wine pairing with mushroom wellingtons
I always seem to say that in general most vegan dishes pair better with white's and rose's, and that you might end up with a stack of unused red's in your cellar. But,... here again, I would opt for a Red though. With all these beautiful mushroom flavours a light pinot noir would be the perfect pairing. But you might go for another young, fruity red Like; Beaujolais or Primitivo.
If you feel like a healthy, vegan and hearty winter dish, check out these mushroom wellingtons. If you do use this recipe, please add @haricoco1 to your instagram post, or leave a comment down below. So we can all enjoy vegan food sharing!
Mini mushroom wellington
- 3 large mushrooms at least 8cm / 3" wide
- 1 large shallot roughly chopped
- 11/2 garlic 1 whole, ½ minced
- 2 tbsp olive oil or other vegetable oil
- 60 g ½ cup walnuts
- 100 g ¾ cup chestnuts
- 50 g ⅓ cup dry breadcrumbs
- 3 tbsp white wine
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 sheet of vegan puff pastry
- Pre-heat the oven to 200C/400F
- Put 1 large mushroom, 1 shallot and 1 garlic in a blender / foodprocessor, and blend.
- Fry this mixture in a pan with a bit of oil and salt after 3 - 4 minutes add a splash of white wine, and set aside.
- When the oven is hot, Take your other two mushrooms break the food off, and drizzle a little oil and minced garlic in the mushrooms heads and bake in the oven for approx. 15 - 20 minutes
- Blend in your food processor the walnuts, chestnuts, crumbs, rosemary and thyme.
- Add this mixture to the pan fried mushroom mixture, and mix together so it forms the texture of a paste.
- When your mushrooms are nicely roasted, take them out and let them cool off a bit.
- You can now start wrapping your mini wellington, cut the sheet in half, to make two wellingtons.
- Put 1 round layer of paste on the pastry, put the roasted mushroom on top and put another layer of paste mixture on top. With a knife or spoon push the paste all around the mushroom so the whole mushroom is covered (easier to use your hands)
- Wrap the pastry around the mushroom, just like you would wrap a present. Wet the overlaying corners. And score the top of your wellington package so heat can be released and it looks pretty.
- Bake in the oven according pastry package.