The Pantry
British-inspired

Mushroom Wellington

A vegetarian Mushroom Wellington with two individual portions: savory mushroom-walnut duxelles, garlicky spinach, and Dijon wrapped in flaky puff pastry. The filling is cooked down until dry enough to slice cleanly, then baked until deeply golden so the pastry stays crisp instead of soggy.

Prep 30 minCook 45 minRest 20 minAdjust servings ↓
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Mushroom Wellington
~770 calper person · ~1540 total
~$7.15meal total · ~$3.58 per person

Estimated calories and US ingredient costs.

For a larger batch, keep the oven temperature the same and use a larger sheet pan with at least 2 inches between parcels for airflow. The mushroom filling can be doubled easily, but the pastry should still be handled cold and baked as individual parcels rather than one oversized Wellington, which is harder to cook through evenly.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Reduce the mushroom filling

~14 min

Reduce the mushroom filling.

Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a 10-inch skillet over medium heat.

Add 1 oz minced shallot and cook for 2 minutes, stirring often, until softened but not browned.

Add 8 oz chopped mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Cook for 10 to 12 minutes, stirring frequently, until the mushrooms release their liquid and then dry out again.

Ingredients
  • 8 ozCremini mushrooms
  • 1 tbspOlive oil
  • 1 tbspUnsalted butter
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 2

Build the duxelles

~3 min

Build the duxelles.

Stir in 1 tsp minced garlic and 1 oz chopped walnuts and cook for 1 minute.

Add 1 tbsp soy sauce, 1 tbsp Dijon mustard, and 2 tbsp water, then sprinkle in 1 tbsp all-purpose flour and stir until the mixture looks thick and paste-like.

Add 2 oz spinach and cook for 1 to 2 minutes, just until wilted and any extra moisture is cooked off.

Scrape the filling onto a plate and spread it thin so it cools quickly.

Ingredients
  • 2 ozBaby spinach
  • 1 tspGarlic
  • 1 tbspDijon mustard
  • 1 tbspSoy sauce
  • 2 tbspWater
  • 1 tbspAll-purpose flour
Step 3

Make the pastry package

~9 min

Make the pastry package.

Heat the oven to 400 F.

Line a sheet pan with parchment.

Lightly dust the counter with 1 tbsp all-purpose flour and roll the 8 oz puff pastry into a 10-by-12-inch rectangle if needed.

Cut it into 2 equal pieces.

Divide the cooled mushroom filling between the pieces, shaping each into a compact mound in the center and leaving a 1-inch border.

Fold the pastry over the filling, seal the edges firmly, and place both parcels seam-side down on the prepared pan.

Ingredients
  • 8 oz total for recipeCremini mushrooms
  • 1 tbspAll-purpose flour
Step 4

Chill for a sharp bake

~20 min cook

Chill for a sharp bake.

Whisk 1 large egg with 1 tbsp water for the egg wash.

Brush the tops and seams lightly, then score 2 or 3 shallow slits in each top so steam can escape.

Chill the assembled Wellingtons for 20 minutes.

This rest firms the pastry and helps it keep its shape in the oven.

Ingredients
  • 1 tbspWater
  • 1Large egg
Step 5

Check mushrooms

After ~20 min

Check Mushroom Wellington and continue when ready.

Step 6

Bake until deeply golden

~32 min cook

Bake until deeply golden.

Brush the chilled Wellingtons again with the egg wash.

Bake for 28 to 32 minutes, rotating the pan once halfway through, until the pastry is puffed and deep golden brown all over.

If any filling leaks, keep baking until the bottom is crisp rather than pale

Step 7

Transfer to a rack and let them rest

After ~32 min

Transfer to a rack and let them rest for 5 to 10 minutes before slicing.

Step 8

Serve cleanly

~8 min

Use a sharp serrated knife to cut each Wellington in half or serve whole on warmed plates.

The filling should hold together in distinct layers, with flaky pastry outside and a savory mushroom center inside.

Ingredients
  • 8 oz total for recipeCremini mushrooms
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Mushroom Wellington: Serve cleanly.

Mushroom Wellington: Serve immediately while the crust is crisp.

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Ingredients

For 2 people

  • 8 oz cremini mushrooms, finely chopped
  • 2 oz baby spinach
  • 1 oz shallot, finely minced
  • 1 tsp minced garlic
  • 1 oz walnuts, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp all-purpose flour
  • 1 sheet puff pastry, thawed but cold, 8 oz
  • 1 large egg
  • 1 tbsp water, for egg wash
  • 1 tbsp all-purpose flour, for dusting the counter

Method

  1. Reduce the mushroom fillingHeat 1 tbsp olive oil and 1 tbsp unsalted butter in a 10-inch skillet over medium heat. Add 1 oz minced shallot and cook for 2 minutes, stirring often, until softened but not browned. Add 8 oz chopped mushrooms, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook for 10 to 12 minutes, stirring frequently, until the mushrooms release their liquid and then dry out again.
  2. Build the duxellesStir in 1 tsp minced garlic and 1 oz chopped walnuts and cook for 1 minute. Add 1 tbsp soy sauce, 1 tbsp Dijon mustard, and 2 tbsp water, then sprinkle in 1 tbsp all-purpose flour and stir until the mixture looks thick and paste-like. Add 2 oz spinach and cook for 1 to 2 minutes, just until wilted and any extra moisture is cooked off. Scrape the filling onto a plate and spread it thin so it cools quickly.
  3. Make the pastry packageHeat the oven to 400 F. Line a sheet pan with parchment. Lightly dust the counter with 1 tbsp all-purpose flour and roll the 8 oz puff pastry into a 10-by-12-inch rectangle if needed. Cut it into 2 equal pieces. Divide the cooled mushroom filling between the pieces, shaping each into a compact mound in the center and leaving a 1-inch border. Fold the pastry over the filling, seal the edges firmly, and place both parcels seam-side down on the prepared pan.
  4. Chill for a sharp bakeWhisk 1 large egg with 1 tbsp water for the egg wash. Brush the tops and seams lightly, then score 2 or 3 shallow slits in each top so steam can escape. Chill the assembled Wellingtons for 20 minutes. This rest firms the pastry and helps it keep its shape in the oven.
  5. Bake until deeply goldenBrush the chilled Wellingtons again with the egg wash. Bake for 28 to 32 minutes, rotating the pan once halfway through, until the pastry is puffed and deep golden brown all over. If any filling leaks, keep baking until the bottom is crisp rather than pale. Transfer to a rack and let them rest for 5 to 10 minutes before slicing.
  6. Serve cleanlyUse a sharp serrated knife to cut each Wellington in half or serve whole on warmed plates. The filling should hold together in distinct layers, with flaky pastry outside and a savory mushroom center inside. Serve immediately while the crust is crisp.

Before you cook

What to get ready

Rolling pin, mixing bowls, baking tray or pie dish as directed, cooling rack and oven mitts.

Cook the mushroom-spinach filling dry and cool it fully before wrapping in cold pastry.

If something needs adjusting

Pastry underside is soggy

Avoid warm or wet filling and bake on a preheated tray as the method allows.

Dough becomes sticky while shaping

Chill it briefly rather than working in large amounts of extra flour. Keep the work surface lightly floured and handle gently.

Store for later

Refrigerate filled savory or fruit pastries in covered portions. Reheat perishable leftovers to 165°F, loosely shielding the top if it browns too quickly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra walnuts in banana bread and freeze unused pastry according to its label.

Next use for your ingredients: Banana bread →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the driest, cleanest slices, cool the mushroom filling before assembling and avoid packing it too tightly against the pastry seams. If your filling still seems wet, cook it a few minutes longer before adding the spinach. A damp filling is the main reason Wellington bottoms turn soft.

Make it work for you

Swap the walnuts for finely chopped pecans or toasted sunflower seeds if you need a nut-free version, but keep the same amount and toast them lightly first so they stay crisp in the filling. If you use cremini mushrooms only, the flavor is mild and reliable; a small portion of shiitakes can add more savoriness, but do not add extra liquid.

Use more of your cremini mushrooms and shallot in chicken marsala.

Can I assemble Mushroom Wellington ahead of time?

Yes. You can cook the filling up to 2 days ahead and refrigerate it. You can also assemble the parcels, cover them, and refrigerate for up to 8 hours before baking. Keep the pastry cold the whole time, and brush with egg wash right before baking so the crust browns evenly. Refrigerate leftovers within 2 hours and use them within 3 days.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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