Whether you are throwing a vegetarian Christmas diner or you have vegetarian family and friends for diner, this vegetarian Wellington will be a hit. Even those who eat meat will love it and it’s also easy made vegan style. This Wellington is made of crispy buttery puff pastry filled with a mix of caramelized onions, rich flavored shiitake and portobello mushrooms, spinach and chestnuts. All these rich flavored ingredients taste amazing together.
What is Beef Wellington?
Beef Wellington is a British classic for Christmas. It’s made with tender beef covered in browned mushrooms, shallots and herbs, topped with foie gras and wrapped in layers of prosciutto and buttery puff pastry and baked. The dish is named after the Duke of Wellington, Arthur Wellesley.
Although this vegetarian version of a Wellington might sound les interesting, it taste amazing. The rich filling is made of seared shiitake and portobello mushrooms cooked in red wine and garlic mixed with caramelized red onions flavored with balsamico vinegar, spinach and chestnuts and seasoned with fresh thyme and rosemary. All this together wrapped up in a crispy buttery pastry is just delicious. Serve it with a warm berry sauce and it will just taste like Christmas!
Chestnuts are an all time favorite in wintertime and especially with Christmas. Here in Lisbon I buy roasted chestnuts regularly from the carts on the street. The chestnuts really give character to this festive dish. I used ready-cooked chestnuts from the store to spare some time.
This Christmas dish is also easy to prepare vegan. In that case change to vegan puff pastry, use a butter substitute and an egg substitute for brushing the puff pastry.
If you want to prepare ahead, you could already make the filling. All you need to do is add it to the puffy pastry, wrap it, brush it and bake it. Easy isn’t it?
Vegetarian Wellington with Mushrooms & Chestnuts
- Philips HR7629 Food Processor
- olive oil
- 1 tbsp balsamico vinegar
- 1 tbsp butter or a vegan butter
- 300 grams brown mushrooms we used portobello and shiitake.
- 100 gram chestnut I advise to buy them pre-cooked to save time.
- 4 cloves of garlic
- 100 gram fresh spinach
- 3 tbsp breadcrumbs
- 1 sheet puff paste about 250-300 gram, if vegan use vegan puff paste.
- rosemary and thyme
- sea salt and fresh pepper
- 1 egg or a substitute
- 1 red onion
- 1 tbsp red wine
- Cut the red onion half way and chop tin slices. Bring some olive oil to a heat in a baking pan and fry the onions with a bit of sea salt and pepper until soft for about 15 minutes. Add one tbsp of balsamico vinegar and stir until all the liquid evaporated. Remove to a mixing bowl of a food processor.
- Cut the mushrooms in slices. Heat up a larger pan and melt one tbsp of butter. Cook the mushrooms in the butter until they are soft. Add 4 minced garlic cloves and the chopped herbs and mix it all well together. Turn up the heat and add 1 tbsp of red wine, let it cook until all the liquid has been evaporated. Chop the chestnuts and sprinkle it on mushroom and mix it all up. Remove to the bowl with the onions.
- Heat a bit more oil in the pan and add the spinach. Let it cook until wilted. Drain all the juices from the spinach and add to the mixing bowl. Now add fresh pepper, sea salt and the breadcrumbs to the mixture.
- Mix it up until everything is finely minced. Let the mixture cool down a bit.
- Pre-heat the oven to 190°C. Line a baking sheet with parchment paper. Break one egg in a bowl and mix it. Roll out the puffy paste. Add the mixture to the centre of the paste and shape it like a sausage.
- Turn one side of the pastry over the mushroom mixture, brush the pastry with the egg then turn the other side over and do the same. Fold up the ends and seal the pastry with a fork. Brush the pastry fully.
- Turn the wellington over so the seal is on the bottom. Make diamond shapes in your pastry by using a knife. Brush the wellington with the egg wash and do this generously to get this beautiful golden baked color.
- Put the wellington in the oven for about 30 minutes until golden brown. Let it cool down a bit on the rack before serving. Serve with a warm berry sauce or rich flavored jam.