Festive Mushroom Wellington & Cranberry Sauce

A vegetarian take on the traditional Wellington
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour
Course Dinner, Main Course, Make Everyday Gourmet, More Mushroom less Meat
Cuisine English
Servings 8


Mushroom filling:

  • 2 large brown onions, finely diced
  • 4 cloves garlic, minced
  • 750 g mixed cultivated mushrooms
  • 4 sprigs of rosemary, leaves finely diced
  • 1 cup pecan nuts or walnuts, lightly toasted & roughly chopped
  • ½ cup breadcrumbs
  • 8 large portobello mushrooms
  • 2 x 250g all butter flat puff pastry sheets
  • Flour, for dusting
  • 1 large egg, whisked with a splash of water
  • Olive oil
  • Salt and pepper, to taste

Cranberry sauce:

  • 360 g frozen cranberries
  • 150 g sugar
  • ½ cup water
  • 30 ml orange juice
  • 1 cinnamon stick
  • Pinch of salt


For the cranberry sauce:

  • Combine all the ingredients in a small saucepan.
    Bring to a boil and then reduce to a simmer.
    Cook, stirring occasionally, until the berries are broken down and a jam-like consistency.
    Switch off the heat until serving.

For the wellington:

  • Preheat oven to 220˚C.
    Heat a drizzle of olive oil in a large frying pan and fry the onions until tender and lightly golden. Just before the onions are done add the garlic and cook until fragrant.
    Transfer into a bowl to cool.
  • Place the mushrooms in a food processor and blitz into small chunky pieces.
    You want a little texture to the filling.
    Working in batches, sauté the mushrooms, adding olive oil when necessary.
    Cook until they have released all their moisture and are “dry.”
    Add to the bowl with the onions. Allow to cool.
    Fold in the rosemary, pecan nuts and breadcrumbs. Season and mix well.
    Place the large portabello mushrooms on a wire rack on top of a baking tray.
    Bake for 7 minutes until tender.
    Allow the mushrooms to cool completely and keep them on the rack until cool as they will continue to release moisture.
  •  Roll out the puff pastry sheets on a lightly floured surface.
    (You can also join the two sheets to make one large wellington but the smaller wellingtons are easier to move around as the mushroom filling is more fragile than a normal wellington)
    Scoop a quarter of the filling onto each sheet of pastry.
    Top with 4 whole portabellos per sheet. Keep them neatly and closely packed together.
    Divide the remaining filling over the mushrooms to enclose the portabellos.
  • Working quickly, fold up the pastry sheets around the mushrooms into logs, stretching and tucking as you go. Brush the seams with egg wash to seal. Trim off any excess pastry.
    Place the wellingtons onto a baking tray lined with baking paper, seam side down.
    Rest in the fridge for 30 minutes until the pastry is firm and cool.
  • Preheat oven to 200˚C.
    Remove the wellingtons from the fridge and score the pastry with a sharp paring knife.
    Create a pretty pattern by gently scoring the puff pastry but not going all the way through.
    Brush all over with the egg wash.
    Bake in the oven for 45-55 minutes until deeply golden brown and the pastry is cooked through.
  • Remove and allow to rest for 10 minutes.
    Reheat the cranberry sauce.
    Slice the wellingtons and serve with a generous dollop of cranberry sauce on the side.
Keyword vegetarian