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vegan christmas dinner
8min read

Mushroom Wellington(s)

by Valentina Concordia

8min read

Making individual Mushroom Wellingtons may sound like extra effort, but is actually the Christmas trick of a decade. It means there's no messy cutting and no awkward slices, just impressed guests and an aesthetically pleasing (and delicious) main course.

Prep Time


Cook Time





2 tbsp olive oil
4 shallots, finely sliced
500g mixed mushrooms (we used portobello and chestnut), sliced
3 tbsp balsamic vinegar 
1 tsp salt
1 tbsp fresh thyme 
150g baby spinach
2 sheets puff pastry (we used Jus-Rol pre-rolled)
1 tbsp plant-based milk



Preheat your oven to 180˚C. Heat 2 tbsp olive oil in a large pan over medium heat, followed by the sliced shallots. Sauté the shallots for 8-10 minutes, until softened and starting to brown.


 Add the sliced mushrooms, toss to coat in oil and let cook untouched (no really, don’t touch them) for 5-6 minutes on medium-high heat, until they’ve significantly reduced in size. At this point, stir the mushrooms and cook until there’s little to no liquid on the bottom of the pan (4-6 minutes). Add the balsamic vinegar, salt and thyme and cook until the vinegar has reduced. Stir in the spinach until wilted and remove from heat.


Roll out the 2 sheets of puff pastry, and using a 4-inch long cutter (or bowl, like we did) cut out 12 rounds. Use the remaining pastry to make decorations to top your wellingtons (this is optional, we made leaves!).


Spoon a few tbsps of mushroom filling onto half of the rounds, leaving about 1 cm of space around the edge. Top these bases with the remaining 6 rounds, pressing firmly around the edges.


Top them with your decorations (if made), brush them with milk, and poke 2 small holes in each with a knife to let the steam escape. Bake for 40 minutes, until golden. Remove from oven, let cool for 5 minutes, and serve. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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