What kind of mushrooms are best for this Wellington?

The recipe specifically calls for 8.8 ounces of chestnut mushrooms, which provide a rich, earthy flavor and good texture when minced for the filling.

How do I make the chia egg for this recipe?

To make the chia egg, simply mix 1 tablespoon of ground chia seeds with 3 tablespoons of water and set it aside to thicken before adding it to the mushroom mixture.

Can I prepare the mushroom filling ahead of time?

Yes, you can prepare the mushroom and carrot filling, seasoned with five-spice and tamari, and store it in the refrigerator for up to a day before assembling the Wellington.

What is the best way to get the puff pastry to look plaited?

After rolling out the pastry, cut 8/10-inch wide diagonal strips on each side, then alternate plaiting them over the mushroom mixture in the middle until you reach the end.

How should I store leftover Asian Mushroom Wellington?

Store any leftover Wellington tightly wrapped in the refrigerator for up to 3-4 days. Reheat gently in the oven to maintain crispness.

6.1K Views 10 years ago

Asian Mushroom Wellington
[Vegan]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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A golden-brown, baked Asian Mushroom Wellington, artfully plaited with puff pastry, sliced to reveal a rich, savory filling of mushrooms and carrots, garnished with fresh coriander.

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Mushroom Recipes

Asian Mushroom Wellington [Vegan]

Dairy Free

This delicious wellington is perfect if you are entertaining. Chestnut mushrooms are fragranced with Chinese five-spice and serve in warm, flaky, buttery plaited puff pastry. You can even make the filling a day ahead of time for some stress-free dinner prep.

Ingredients You Need for Asian Mushroom Wellington [Vegan]

8.8 ounces Chestnut mushrooms
3.5 ounces carrots
4 shallots, finely sliced
3 garlic cloves, crushed
1 tablespoon, plus 1/2 tablespoon Chinese five-spice
1 chia egg (1 tablespoon ground chia seeds mixed with 3 tablespoons water)
3 tablespoons bread crumbs
3 tablespoons tamari
1 package puff pastry
1/4 cup, plus 1 tablespoon fresh coriander
Olive oil
Melted vegan butter, to brush
Salt and pepper

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How to Prepare Asian Mushroom Wellington [Vegan]

Make the chia egg by mixing together ground chia seed and water. Set aside. Wash and clean mushrooms. Mince them very finely.
Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic, and Chinese five-spice.
Add minced mushrooms and grated carrots. Fry gently until mushrooms are cooked.
Remove from heat. Add tamari sauce, bread crumbs, chopped coriander, and chia egg. Mix well until all is well blended together. Season to taste and set aside.
Preheat the oven to 400°F.
Roll out pastry sheet on baking paper.
With a sharp knife, cut diagonal 8/10-inch wide strips on each side. Pile mushroom mixture in the middle, packing it tightly.
Alternating sides, plait each strip on top of the other until you reach the end and then brush some vegan butter all over.
Place in the oven for 40 minutes until golden.
Once done, leave to rest for 10 mins before serving.