How to make vegetarian mushroom lentil walnut wellington

Robin Donovan

Recipe Developer

Wellington is a fancy preparation that’s usually used with meats. Buttery puff pastry encases layers of fillings including a mushroom duxelle. The recipe below offers a vegetarian version that seems every bit as decadent, without the meat.
You can even make it vegan by using a vegan puff pastry, an egg substitute (such as soaked chia seeds), and a non-dairy cream alternative (soy or rice milk, for instance). A rich mushroom gravy makes a great finishing touch. This makes a great dinner vegetarian dinner party entrée, and even the meat eaters will enjoy it.

Cooktop Cove

Vegetarian Mushroom Lentil Walnut Wellington

20 minutes, plus 30 minutes to chill

40 minutes, plus 10 minutes to rest

1 hour and 30 minutes

1 tablespoon olive oil

1 small onion, finely minced

4 garlic cloves, minced

1 cup walnuts, finely chopped

½ pound trimmed mushrooms, finely chopped

1 small carrot, finely chopped

1 ½ cups cooked lentils

1 ½ teaspoons minced fresh oregano

¼ teaspoon cayenne

¾ teaspoon kosher salt

1 large egg lightly beaten

1 sheet puff pastry

1 tablespoon Dijon mustard

2 tablespoons cream

Heat the oil in a skillet over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more. Add the walnuts, mushrooms, and carrots and cook, stirring occasionally, for about 6 minutes. Stir in the lentils, oregano, cayenne, salt, and pepper. Cook, stirring, just until the lentils are heated through, about 3 more minutes. Remove the pan from the heat and, using a potato masher, mash the mixture so that some, but not all, of the lentils are mashed and the mixture holds together a bit. Stir in the egg. Transfer to a bowl and refrigerate for at least 30 minutes.

Preheat the oven to 400ºF.

Roll out the pastry sheet and brush the mustard over the top, leaving a border of about an inch on all sides. Spoon the lentil mixture on top in a column down the center. Wrap the pastry around the mushroom mixture and seal the edges. Place the filled pastry on a baking sheet, seam side down, and with the cream.

Bake until golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes before slicing.

Serve in slices.

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