Redgate Kitchen

something delicious for everyone

Your New Veggie Star of the Show

We all know that eating more plant-based meals is better for our planet, bodies, moods, and minds. When such plant-based mains are enveloped in pillowy puff pastry and baked to golden goodness, a magical main dish is created! This one is a show stopper. I made it on Thanksgiving and have been making it on repeat ever since. The reviews (from even the most non-veg friends and family in my life) have all been 5 stars! Portobello, mixed mushrooms, caramelized onions, lots of great herbs, and seasoning will leave you satisfied, happy, and not at all missing the meat. Let’s face it, I can recommend tucking shredded cardboard into puff pastry and we would likely all love it. I was inspired to create a simpler version of the Veg Wellington by Alexa Weibel in the NYT. I love it. I know you will too.



  • 4-5 large portobello mushrooms
  • Approx 2 lbs of mixed mushrooms (I like shiitake, oyster, or whatever you can find at the grocery store or market)
  • Kosher salt
  • Black pepper
  • Extra-virgin olive oil (13 tbsp)
  • 4 shallots, chopped
  • 6 garlic cloves, finely chopped
  • 2-3 Tbsp fresh rosemary, chopped (rough approximate) , couple of sprigs of rosemary for plating
  • 1-2 Tbsp fresh thyme leaves (rough approximate)
  • Balsamic vinegar, 1 Tbsp
  • Low sodium soy sauce, 2 Tbsp
  • 1 cup toasted and finely chopped walnuts (optional – I have made it without for a friend with allergies and it is still just as good)


  • 3 Tbsp butter (can use vegan butter)
  • 2 yellow onions, 1/4 inch slices
  • 3/4 tsp light brown sugar
  • 11/4 tsp kosher salt (I use Diamond Crystal)
  • 1 tsp black pepper
  • 3/4 cup water
  • 1 tbsp balsamic vinegar

Putting it all together:

  • All-purpose flour (for dusting only)
  • 1 14 oz package of frozen puff pastry (thaw per package instructions)
  • 1 egg, beaten


Portobello Mushroom Prep:

  1. Clean the portobello mushrooms with a damp paper towel
  2. Remove stems and cut off excess curled rims to make the mushroom sit flat (keep the stems and scraps- you will use them in the steps below)
  3. Brush the portobello caps with 3 tbsp olive oil on both sides
  4. Season with salt and pepper on both sides
  5. Heat 2 tbsp olive oil in a large skillet
  6. Cook the portobellos approx 5 minutes per side
  7. Transfer the cooked mushrooms to a wire rack to let them cool and drain (they can get watery)

Mixed Mushroom Filling Prep:

  1. Roughly chop the 2 lbs of mixed mushrooms and reserve portobello stems and rims (from step 2 above)
  2. Heat 4 tbsp olive oil on medium-high in the already used large skillet
  3. Add half of this chopped mushroom mixture to the pan
  4. Add half of the shallots, garlic, rosemary, thyme leaves, salt, and pepper
  5. Cook for about 10 minutes, stirring on occasion
  6. Transfer to a bowl
  7. Repeat with the second half of the chopped mushrooms, shallots, garlic, rosemary, thyme leaves, salt and pepper (cook for a bout 10 minutes
  8. Add the first batch of cooked mushrooms and aromatics to this newly cooked second batch in the skillet
  9. Add soy sauce and 1 tbsp balsamic vinegar, cook for another 5 minutes
  10. Transfer the mushroom mixture to a bowl, add in the finely chopped and toasted walnuts (optional)
  11. Let the bowl cool, you can drain some of the liquid after about 20-30 minutes or so

Onion Prep:

  1. melt the butter (or vegan butter) over medium heat in the same skillet used above (let’s minimize clean up!)
  2. Add the sliced onions, sugar, salt, and pepper and cook for about 5 minutes. Stir on occasion.
  3. Add in 3/4 cup water and stir on occasion. The onions will caramelize and the liquid will evaporate (approx 15-20 min)
  4. Add in the tbsp of balsamic vinegar


  1. Heat oven to 400 fahrenheit
  2. Dust some flour on a large parchment paper sheet on your work surface
  3. Unfold the puff pastry (thawed according to the package directions) on the parchment paper
  4. Using a floured rolling pin, roll out the puff pastry into a 13×16 inch rectangle
  5. Place the parchment paper on a large sheet pan
  6. The 16 inch side should be closest to you
  7. Take half of the mushroom mixture and arrange it in a 4 x 10 inch strip in the center of the puff pastry – leave 1-2 inches on each end
  8. Next, place the caramelized onions on top pour the first half of mushroom mixture
  9. Lay the portobello mushrooms on top of the onions, they may overlap slightly which is fine
  10. The remaining mushroom mixture is placed on top of the portobello mushrooms
  11. Lift one side of the puff pastry over the filling to cover at least 1/2 of it
  12. Brush the puff pastry covering the mushrooms with the beaten egg, then lift the other side of the puff pastry and place it over the egg washed side
  13. Gently press down to seal the puff pastry top layer on to the first layer
  14. Brush the ends of the puff pastry with the egg and press them to seal and tuck underneath
  15. Brush the whole puff pastry with the remaining beaten egg.
  16. Feel free to decorate the puff pastry with any pattern on your liking (don’t apply too much pressure as you will slice through the puff pastry)
  17. Bake for about 45-50 minutes until golden and flaky
  18. Let it cool on the baking sheet, draining any excess moisture that may appear on the sheet pan
  19. Plate the mushroom Wellington on a board with sprigs of rosemary around it or on it!
  20. As always, totally enjoy this one!

One thought on “Mushroom Wellington

  1. dalia1111 says:

    Oh my goodness, Jodi!! This looks amazing!!!! I can’t wait to try it:)


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