Mushroom Wellington Recipe

mushroom wellington

The Spruce/Diana Chistruga

Prep: 30 mins
Cook: 65 mins
Chill Time:: 2 hrs
Total: 3 hrs 35 mins
Servings: 8 servings
Yield: 2 Wellingtons
Nutrition Facts (per serving)
798 Calories
59g Fat
57g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 798
% Daily Value*
Total Fat 59g 76%
Saturated Fat 17g 85%
Cholesterol 75mg 25%
Sodium 335mg 15%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 12g
Vitamin C 13mg 67%
Calcium 104mg 8%
Iron 4mg 19%
Potassium 512mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Be prepared for the gasps of delight when you serve this showstopping vegetarian mushroom Wellington to your family and guests—even meat-eaters will want a slice. This lovely looking dish is packed with delicious ingredients like healthy kale, nutty farro, sweet potato, butternut squash, and savory mushrooms. It's all wrapped in golden puff pastry and served with a light tarragon cream sauce.

The preparing and assembling of the Wellington may look complex, but it isn't. It takes a little time and effort, but is easy to make if you follow the instructions closely. Plus, it's completely worth the work.

This recipe makes two Wellingtons. If you only need one, the other will freeze well for up to three months—or simply divide the recipe in half.

"This recipe is as bold and tasty as the classic version of the Wellington and represents a clever way to combine some beautiful fall ingredients. The tarragon adds elegance and a subtle freshness to the dish. The mushroom Wellington can be served as is, but the tangy cream-tarragon sauce makes things even better!" —Diana Chistruga

Mushroom Wellington/Tester Image
A Note From Our Recipe Tester


  • 1/2 cup pearled farro

  • 1 cup milk

  • 1/3 cup fresh tarragon leaves, divided

  • 1 cup 1/2-inch dice butternut squash

  • 1 cup 1/2-inch dice sweet potato

  • 5 tablespoons olive oil, divided

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 8 ounces large portobello mushrooms

  • 4 tablespoons (2 ounces) unsalted butter, divided, more for the baking pan

  • 1 medium shallot, diced

  • 1 ounce baby kale, coarsely chopped

  • 1 tablespoon all-purpose flour

  • 24 ounces puff pastry;  two sheets measuring 14 x 9-inches, defrosted according to package directions.

  • 1 large egg, lightly beaten

  • 1 cup heavy cream

Steps to Make It

Make the Filling

  1. Gather the ingredients.  Position a rack in the center of the oven and heat to 400 F/200 C.

    ingredients to make mushroom wellington

    The Spruce/Diana Chistruga

  2. Prepare the farro according to package directions.

    farro cooking in a sauce pan

    The Spruce/Diana Chistruga

  3. Spread the cooked farro on a paper-towel-lined plate to drain.

    cooked faro draining on a paper towel

    The Spruce/Diana Chistruga

  4. In a small saucepan, heat the milk until hot, but not boiling. Stir in 2/3 of the tarragon leaves. Remove from the heat and set aside to let the flavors infuse.

    taragon leaves steeping in a pan of hot milk

    The Spruce/Diana Chistruga

  5. Add the butternut squash and sweet potato cubes to a medium rimmed baking sheet. Toss with 4 tablespoons of the oil and season to taste with salt and pepper.

    cubed butternut squash on a baking sheet

    The Spruce/Diana Chistruga

  6. Roast until tender, about 20 minutes. Remove from the oven to a paper-towel-lined plate to absorb excess moisture.

    roasted butternut squash on a paper towel lined plate

    The Spruce/Diana Chistruga

  7. Remove and reserve the stalks from the portobello mushrooms. Cut the mushroom caps into 1/2-inch thick slices.

    sliced mushroom caps on a cutting board

    The Spruce/Diana Chistruga

  8. Heat 2 tablespoons of the butter in a large skillet over medium heat until foaming. Add the mushroom slices and cook for 3 minutes on each side. Let drain on a paper-towel-lined plate.

    sliced mushrooms cooking in a skillet

    The Spruce/Diana Chistruga

  9. To the same skillet, add the shallot and the remaining 1 tablespoon of oil and cook until soft, about 3 minutes. Scoop the shallot out with a slotted spoon and drain on a paper-towel-lined plate.

    chopped shallots cooking in a skillet

    The Spruce/Diana Chistruga

  10. Add the kale to the skillet and cook until slightly softened, about 2 minutes. Let drain on a paper-towel-lined plate.

    chopped kale cooking in a skillet

    The Spruce/Diana Chistruga

  11. Add the remaining 2 tablespoons butter to a small saucepan and melt over medium heat. Add the flour and stir with a wooden spoon to create a thick paste.

    roux cooking in a skillet

    The Spruce/Diana Chistruga

  12. Strain the infused milk into the saucepan and whisk continuously until you have a smooth, thick cream sauce. Whisk for an additional 2 minutes.

    whisking roux in skillet

    The Spruce/Diana Chistruga

  13. Finely chop the reserved mushroom stalks and stir them into the cream sauce. Stir in the farro and the shallot. Season to taste with salt and pepper. Let cool.

    mushroom sauce in skillet

    The Spruce/Diana Chistruga

Assemble the Wellington and Make the Sauce

  1. Grease a large, rimmed baking sheet with some butter or line with parchment paper. Set aside.

    baking sheet lined with parchment paper

    The Spruce/Diana Chistruga

  2. Once the sauce has cooled, remove the pastry sheets from its packaging and carefully unroll. Cut the sheets into four rectangles 17 1/2 cm x 11 1/2 cm (about 7 x 4 1/2-inches).

    puff pastry sheets cut into 4 rectangles on a cutting board

    The Spruce/Diana Chistruga

  3. Lay two pieces of the puff pastry onto the baking tray.

    puff pastry on a baking sheet

    The Spruce/Diana Chistruga

  4. With the narrow end of the rectangle in front of you, lay the baby kale on the pastry leaving a 1-inch margin around the edge.

    cooked kale on puff pastry sheets

    The Spruce/Diana Chistruga

  5. Spoon a thick layer of the mushroom and farro cream on top. Tuck the buttery slices of mushroom upright into the thick sauce cream working from front to back; do not worry if there are gaps.

    cooked mushroom and sauce on puff pastry sheets

    The Spruce/Diana Chistruga

  6. Carefully place the butternut squash and sweet potatoes on and around the mushroom, filling any gaps to help the mushrooms to stay upright.

    butternut squash and mushrooms on puff pastry

    The Spruce/Diana Chistruga

  7. Pile any leftover farro cream on top. Brush the margin of the pastry with a little beaten egg.

    buttering edges of puff pastry filled with mushroom and veggies

    The Spruce/Diana Chistruga

  8. Gently lay the second sheet of pastry over the top, carefully stretching it a little to enclose the filling. Use your hands to mold the pastry around the mixture into a log shape. Press the two edges together, making sure you have an approximate 2 1/2 cm rim (about 1-inch) all the way around the pastry.

    puff pastry sheets filled with mushroom mixture on baking sheet

    The Spruce/Diana Chistruga

  9. Use the back of a fork press into the rim to make a tight seal. Trim to create a neat edge at least 2 cm deep (about 3/4-inch). You can use the cut bits of pastry to make decorative leaves, if desired. This edge can be crimped or left plain.

    puff pastry filled with mushroom mixture with crimped edges

    The Spruce/Diana Chistruga

  10. Brush the puff pastry with a generous coating of beaten egg using a pastry brush. If you are decorating with leaves, cut them out and lay on the top. Using a sharp knife, score the top of the pastry 4 or 5 times making sure not to cut right through. If you are not decorating, score a criss-cross pattern instead (scoring allows the pastry to breathe and release steam while cooking). Repeat to create the second Wellington.

    puff pastry brushed with eggs

    The Spruce/Diana Chistruga

  11. Put the Wellingtons, uncovered, in the fridge to chill and rest for at least 2 hours. If you want to leave it overnight, loosely cover with parchment or waxed paper.

    unbaked wellington on baking sheet

    The Spruce/Diana Chistruga

  12. When ready to bake, position a rack in the center of the oven and heat to 400 F/200 C. Bake the Wellingtons until golden and well-risen, about 40 minutes. Remove from the oven and leave to rest for 10 minutes.

    baked mushroom wellington

    The Spruce/Diana Chistruga

  13. While the Wellingtons rests, finely chop the remaining tarragon leaves. In a large skillet over medium heat, add the cream and the tarragon. Stir and let the sauce bubble and reduce by a third. Serve warm with thick slices of the Wellingtons.

    skillet with cream and tarragon leaves

    The Spruce/Diana Chistruga

Tips for the Perfect Wellington

  • The key to creating a light, crisp Wellington is to make sure all your ingredients are cold when assembling and that they have all been drained of excess moisture.
  • At each step of the way the filling ingredients are cooked and drained on paper towels. Don't skip these steps, since they help prevent a soggy bottom.
  • Rest the Wellingtons in the refrigerator once assembled for at least a couple of hours. This gives it time to settle and the pastry to relax.