Chestnut & Mushroom Wellington
The Chestnut & Mushroom Wellington is a sophisticated, plant-based holiday centerpiece with a golden, flaky puff pastry exterior, filled with a richly seasoned mixture of mushrooms, chestnuts, herbs, and a hint of white wine. Perfect for vegetarians, vegans (with easy swaps), and those seeking a memorable alternative to traditional holiday roasts.
Equipment
- Large skillet or Dutch oven
- oven
- Baking sheet
- Parchment paper
- - Mixing bowls
Ingredients
Filling
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound mixed mushrooms cremini, shiitake, oyster, finely chopped
- 1 15-ounce can cooked chestnuts drained and roughly chopped
- 1/2 cup vegetable broth
- 1/4 cup dry white wine optional, adds depth
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped, or 1/2 teaspoon dried
- 1/2 cup breadcrumbs panko or regular
- 1/4 cup walnuts finely chopped, optional for added texture
- salt and freshly ground black pepper to taste
Assembly
- 1 14-ounce package frozen puff pastry thawed according to package directions (usually 30-40 minutes at room temperature)
- 1 large egg beaten (for egg wash)
- sesame seeds or poppy seeds optional, for garnish
Instructions
- Prepare all ingredients: finely chop onion, mince garlic, clean and finely chop mushrooms, drain and roughly chop chestnuts, and chop fresh herbs.
- Heat olive oil in a large skillet over medium heat. Cook the onion until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for one more minute until fragrant.
- Add mushrooms to the skillet and cook, stirring occasionally, until the liquid evaporates and mushrooms start to brown, about 10-15 minutes.
- Add chestnuts, vegetable broth, and white wine (if using). Simmer until most liquid evaporates, about 5-8 minutes.
- Remove from heat. Stir in fresh parsley, thyme, rosemary, breadcrumbs, and walnuts (if using). Season with salt and pepper to taste. Let filling cool completely.
- Thaw puff pastry at room temperature per package instructions. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Lightly flour surface, unfold thawed puff pastry. Spoon cooled filling into center forming a log, leaving a 2-inch border.
- Brush pastry edges with beaten egg. Fold one side over filling, then the other to overlap. Pinch seams and ends tightly to seal. Trim excess pastry.
- Transfer Wellington seam-side down to baking sheet. Brush with remaining egg wash. Score pastry lightly if desired, and sprinkle with sesame or poppy seeds.
- Bake for 30-40 minutes until pastry is golden brown and puffed, and filling is heated through.
- Allow Wellington to rest 10-15 minutes before slicing. Serve warm alongside preferred sides.
Notes
To make vegan, use certified vegan puff pastry and substitute egg wash with plant-based milk mixed with maple syrup. For gluten-free, use gluten-free puff pastry and breadcrumbs. For added flavor, try adding smoked paprika, balsamic vinegar, or cheese (for non-vegan versions).