Mushroom Wellington is a vegetarian delight that elevates any meal with its flaky pastry and rich, savory filling. This simple mushroom wellington recipe captures the essence of hearty flavors, sure to satisfy even non-vegetarians.
This Mushroom Wellington recipe addresses challenges of bland flavors and soggy texture that often occur in vegetarian dishes for special occasions.
I remember struggling to impress during a family dinner with dietary restrictions. The pressure was on when everyone had different tastes. That’s when I turned to this dish. It’s a terrific option for those looking for something filling without meat while having a creamy and mouthwatering texture that keeps everyone happy.
What I love about this recipe is its timing. With a total prep and cook time of about 1 hour and 50 minutes, this dish allows me to mix and match with others in the oven, like my Onion Bagels. The flavors develop beautifully, and when it comes out golden and hot, it’s impossible to resist sharing at the table!
Table of contents
Why You Will Love This Recipe
- Rich and Savory Filling , The combination of portobello mushrooms, creamy garlic and herb cheese, and sautéed leeks creates a deep, satisfying flavor profile. It offers a hearty bite that makes each serving memorable.
- Flaky, Golden Pastry , This mushroom wellington is enveloped in perfectly baked puff pastry that crisps up beautifully in the oven. The texture contrasts beautifully with the creamy interior, delivering a delightful crunch with every forkful.
- Make Ahead Convenience , You can prepare the filling ahead of time and assemble the wellington later. This lets you impress your guests without last-minute stress as you can pop it in the oven just before serving.
- Celebration Ready , As a standout vegetarian dish, this wellington shines at any dinner party or holiday meal. Its impressive appearance makes it a show-stopping centerpiece that garners compliments from all your guests.
Mushroom Wellington with Creamy Leeks
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: Approximately 8 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes with panko breading and lemon-dill aioli. Makes 24 cakes.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Choose a mix of cremini and portobello for depth of flavor. Fresh is best; avoid dried to ensure the filling doesn’t become too chewy.
- Puff pastry: Use high-quality, store-bought puff pastry for a flaky outer layer. Make sure it’s thawed properly, so it rolls out easily without tearing.
- Leeks: Select medium-sized leeks, ensuring they’re firm and free of blemishes. They add a mild onion flavor that complements the mushrooms nicely.
- Garlic: Fresh garlic is a must! Mince it finely to enhance the filling’s flavor, and avoid jarred garlic, which can taste off in this dish.
- Thyme: Fresh thyme works best here. Its earthy flavor brings out the taste of mushrooms, but if you only have dried, use half the amount.
- Cream: Use heavy cream for that luscious texture in the leek mixture. Half-and-half can be a good substitute if you need a lighter option.
- Mushrooms: Choose a mix of cremini and portobello for depth of flavor. Fresh is best; avoid dried to ensure the filling doesn’t become too chewy.
- Puff pastry: Use high-quality, store-bought puff pastry for a flaky outer layer. Make sure it’s thawed properly, so it rolls out easily without tearing.
- Leeks: Select medium-sized leeks, ensuring they’re firm and free of blemishes. They add a mild onion flavor that complements the mushrooms nicely.
- Garlic: Fresh garlic is a must! Mince it finely to enhance the filling’s flavor, and avoid jarred garlic, which can taste off in this dish.
- Thyme: Fresh thyme works best here. Its earthy flavor brings out the taste of mushrooms, but if you only have dried, use half the amount.
- Cream: Use heavy cream for that luscious texture in the leek mixture. Half-and-half can be a good substitute if you need a lighter option.
Recipe Tips
- If your mushrooms release too much liquid while roasting, drain excess moisture 15 minutes into cooking to maintain solid texture in the Mushroom Wellington.
- When the puff pastry sticks, sprinkle flour on your work surface before rolling it out to prevent sticking during assembly.
- If your filling is too warm when encasing in pastry, allow it to cool for at least 10 minutes to avoid soggy pastry later.
- When the pastry browns too fast, cover with a piece of foil 25 minutes into baking to prevent burning while ensuring even cooking.
- If your Mushroom Wellington isn’t golden after 40 minutes, increase oven temperature by 10°C (18°F) for the last 10 minutes for a crisp finish.
Serving Suggestions
Serve the mushroom wellington with a side of roasted seasonal vegetables or a crisp arugula salad. Accompany it with creamy mashed potatoes or a quinoa pilaf for a filling meal.
Add to a dinner party menu as an impressive main dish or pair with rich sauces for a different flavor experience. You can use leftover mushroom wellington in sandwiches or as a filling in savory crepes.
Top with a drizzle of balsamic reduction or a creamy mushroom sauce for added depth. Finishing with fresh herbs like parsley or chives can bring a nice touch to each serving.
Recipe variations
- You can use cremini or portobello mushrooms for the filling, selecting eight large mushrooms to maintain the recipe’s hearty texture and flavor count.
- Add 200 g garlic and herb cream cheese and 10 g fresh thyme to your leeks and roasted garlic for a fragrant, creamy filling with balanced herb notes.
- Either ready-rolled puff pastry or homemade puff pastry can enclose the filling; if using homemade, ensure it weighs approximately 640 g for four wellingtons.
- If cooking for more than four, double both mushrooms and leeks and prepare two sets of puff pastry strips; bake in batches to secure even golden pastry, like in my Spinach and Artichoke Puff Pastry.
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How to Store?
To keep your Mushroom Wellington fresh and delicious, follow these storage tips:
Room Temperature: Place the mushroom wellington in an airtight container at room temperature for up to 2 days to maintain crisp pastry.
Refrigeration: Store the wellington in an airtight container inside the refrigerator for up to 4 days, ensuring it is completely cooled first.
Freezing: Wrap the wellington tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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