Looking for a dish that will leave your dinner party guests raving? This Mushroom & Spinach Wellington is an elegant centrepiece that’s perfect for any occasion. Flaky pastry surrounds a savoury filling of earthy mushrooms, vibrant spinach, and hearty flavours. It’s indulgent enough to impress, yet healthy and approachable for everyone at the table - vegans and meat-eaters alike.
🛒 Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 500g mixed mushrooms (button, chestnut, or wild), finely chopped
- 100g fresh spinach leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 50g walnuts, finely chopped
- 50g breadcrumbs (use wholemeal or gluten-free if preferred)
- 1 tbsp Dijon mustard
- Salt and pepper to taste
For the Pastry:
- 1 sheet of ready-made puff pastry (vegan, if required)
- 1 tbsp plant-based milk or egg wash for glazing
Optional Garnish:
- Fresh rosemary or thyme sprigs
- A drizzle of balsamic glaze for added flair
👩🍳 Method
1. Prepare the filling
Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened. Stir in the mushrooms, cooking until they release their moisture and turn golden (about 8-10 minutes). Add the spinach, thyme, soy sauce, and walnuts. Cook until the spinach wilts and the mixture thickens. Remove from heat and stir in the breadcrumbs and Dijon mustard. Season to taste with salt and pepper. Let it cool completely.
2. Roll out the pastry
Preheat your oven to 200°C (fan-assisted). Lay the puff pastry on a sheet of baking parchment. Spoon the cooled filling along the centre of the pastry, shaping it into a log.
3. Wrap the Wellington
Fold the pastry over the filling, sealing the edges tightly. Trim any excess pastry and press down to ensure a good seal. Flip the Wellington seam-side down onto a lined baking tray.
4. Glaze and bake
Brush the top with plant-based milk or egg wash for a golden finish. Score gently with a knife to create a decorative pattern. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
5. Garnish and serve
Let the Wellington cool slightly before slicing. Garnish with fresh herbs and a drizzle of balsamic glaze, if desired.
Why This Mushroom & Spinach Wellington Steals the Show
- Flavour-packed: The combination of mushrooms, spinach, and aromatic herbs creates a deliciously umami-rich filling.
- Nutrient-dense: Loaded with fibre, vitamins, and plant-based protein.
- Versatile: Works as a main course for vegans, vegetarians, or anyone looking to cut back on meat.
- Impressive presentation: The golden pastry and vibrant filling will wow your guests.
Pair this dish with a crisp green salad, roasted vegetables, or your favourite sides. Whether you’re hosting a casual dinner with friends or a more formal gathering, this Mushroom & Spinach Wellington guarantees happy plates and plenty of compliments.
Ready to make your next dinner party unforgettable? Give it a try and let the compliments roll in!
