By Akshara
December 23, 2025
Mushroom Wellington works well as a Christmas centrepiece because it looks glorious and slices cleanly. The key is cooking the mushroom filling thoroughly so the pastry stays crisp and the flavour is concentrated.
500 g mixed mushrooms, finely chopped 1 large onion, finely chopped 3 cloves garlic, minced Fresh thyme leaves Salt and black pepper 2 tbsp olive oil 1 tbsp soy sauce 1 tbsp Dijon mustard 1 sheet vegan puff pastry
Heat olive oil in a wide pan and cook onion and garlic until soft and lightly golden.
Add mushrooms, thyme, salt and pepper, and cook until all moisture evaporates. Stir in soy sauce and cool completely.
Roll out pastry and spread a thin layer of mustard down the centre.
Spoon the mushroom mixture on top, wrap tightly and seal the edges underneath.
Bake until deep golden and crisp, rest briefly, then slice to serve.