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Mushroom Wellington Vegetarian Thanksgiving Centerpiece

Mushroom Wellington is a vegetarian Thanksgiving centerpiece with a savory mushroom, lentil, and walnut filling wrapped in crisp puff pastry. The filling is cooked until dry, chilled, then baked at 400°F until deeply golden.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling, chilling, and resting 1 hour 45 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the mushroom filling
  • 2 tbsp olive oil divided
  • 1 yellow onion medium, finely chopped
  • 2 lb cremini mushrooms finely chopped
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 1 tbsp thyme fresh leaves
  • 1 tbsp soy sauce
  • 1 cup lentils cooked brown or green, drained and patted dry
  • 0.5 cup walnuts finely chopped
  • 0.5 cup panko breadcrumbs
  • 0.5 cup vegetarian Parmesan cheese finely grated
For the pastry
  • 1 sheet puff pastry frozen, thawed according to package directions
  • 1 egg large

Equipment

  • 1 12-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook the mushroom filling
  1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat.
  2. Add the onion and cook, stirring often, until softened, 5 to 6 minutes, then transfer it to a large bowl.
  3. Add the remaining 1 tablespoon olive oil to the skillet.
  4. Cook the mushrooms in 3 batches, stirring occasionally, until their liquid evaporates and they are browned, 7 to 9 minutes per batch; transfer each batch to the bowl with the onion.
  5. Return the mushrooms and onion to the skillet, season with the salt and pepper, then stir in the garlic, thyme, and soy sauce.
  6. Cook, stirring, until fragrant and the mixture is dry, 2 to 3 minutes.
  7. Spread the mixture in a shallow layer in the large bowl and cool for 20 minutes.
  8. Cover and refrigerate until completely cold, about 45 minutes.
  9. Stir the lentils, walnuts, panko, and Parmesan into the cold mushroom mixture.
  10. Shape it into a compact log about 2 1/2 inches wide and 8 inches long, cover, and refrigerate for 30 minutes.
Assemble and bake
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment.
  2. Roll the thawed pastry on a second sheet of parchment into a 12x14-inch rectangle, then transfer the pastry and parchment to the baking sheet.
  3. Beat the egg in a small bowl.
  4. Place the chilled filling log in the center of the pastry and fold the pastry around it.
  5. Brush one edge with egg and press the seam to seal.
  6. Fold the ends under, set the Wellington seam-side down, and brush the top with the remaining egg.
  7. Cut 5 shallow diagonal slashes in the top of the pastry.
  8. Bake until deeply golden and crisp, 40 to 45 minutes.
  9. Rest the Wellington on the baking sheet for 10 minutes before slicing and serving.

Notes

For crisp pastry, make sure the mushroom mixture is dry and completely cold before wrapping it. Refrigerate leftovers for 3 to 4 days; freezing is possible. For a gluten-free version, use gluten-free puff pastry, gluten-free breadcrumbs, and tamari.