Mushroom Wellington

Probably all of you already know what Beef Wellington is. For those who don’t, this is basically baked beef filet wrapped with puff pastry.  Original “Beef Wellington” is also coated with pate (usually foie gras) and choped mushrooms that are seasoned with herbs.

So today I wanted to prepeare a meatless version, because I tend to eat less meat, so the meat was replaced with mushrooms. Our freezer is still swamped with porcinis we had picked last autumn. 😀

If you are a mushroom lover, this dish will absolutely impress you. The best part of it is, that you can exeriment with it and upgrade the filling as desired.

If you don’t have limitations when it comes to food, you can replace the leeks with onions. Unfortunatelly my stomach doesn’t tolerate onios so much. For a golden crust vegan margarine can be replaced with a  mixture of egg and milk.

Bon apetit!



  • Puff pastry(1 sheet)
  • 150 g porcini mushrooms
  • 300 g chestnut mushrooms
  • 125 g baby spinach
  • 1/2 medium sized leek
  • Olive oil
  • Vegan margarine
  • Salt, pepper, chives and thyme


  1. First we saute leeks. Set aside to cool.
  2. We do the same with choped mushrooms.
  3. Next we saute baby spinach. Drain it and set aside.
  4. Mix all the ingredients and season to taste.
  5. Prepeare puff pastry and fill it with the mixture. Roll it into a “sausage” looking shape.
  6. Brush the dough with vegan margarine and bake at 200°C for about half an hour or until golden.

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