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–+ servings
Easy Creamy Chestnut and Mushroom Wellington Recipe
katya bou

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.
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Prep Time 45 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Plant-Based, Vegetarian
Calories: 360
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet or Dutch oven
  • oven
  • Baking sheet
  • Parchment paper
  • - Mixing bowls

Method
 

  1. Prepare all ingredients: finely chop onion, mince garlic, clean and finely chop mushrooms, drain and roughly chop chestnuts, and chop fresh herbs.
  2. Heat olive oil in a large skillet over medium heat. Cook the onion until softened and translucent, about 5-7 minutes.
  3. Add minced garlic and cook for one more minute until fragrant.
  4. Add mushrooms to the skillet and cook, stirring occasionally, until the liquid evaporates and mushrooms start to brown, about 10-15 minutes.
  5. Add chestnuts, vegetable broth, and white wine (if using). Simmer until most liquid evaporates, about 5-8 minutes.
  6. 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.
  7. Thaw puff pastry at room temperature per package instructions. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  8. Lightly flour surface, unfold thawed puff pastry. Spoon cooled filling into center forming a log, leaving a 2-inch border.
  9. 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.
  10. 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.
  11. Bake for 30-40 minutes until pastry is golden brown and puffed, and filling is heated through.
  12. Allow Wellington to rest 10-15 minutes before slicing. Serve warm alongside preferred sides.

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 3gCholesterol: 35mgSodium: 450mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 3.5mg

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).
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