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Golden scored puff-pastry mushroom and lentil Wellington on a wooden board with two slices cut, showing a spinach layer around a dark mushroom, lentil and walnut filling, with mushroom gravy, roasted Brussels sprouts, thyme and a candle behind it

Mushroom and Lentil Wellington

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A savory filling of browned mushrooms, lentils, toasted walnuts and fresh herbs, wrapped with spinach in golden puff pastry and baked until flaky. A show-stopping vegetarian centerpiece for Christmas dinner.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 1/2 pounds cremini mushrooms finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon soy sauce
  • 1 cup cooked brown or green lentils or canned, rinsed and drained
  • 3/4 cup walnuts toasted and finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • salt and black pepper to taste
For assembling
  • 4 cups baby spinach
  • 1 sheet puff pastry about 9 to 10 ounces, thawed in the refrigerator
  • 1 large egg beaten, or 2 tablespoons plant-based milk for vegan
  • flaky salt optional

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, until soft. Add the mushrooms and cook, stirring occasionally, for 12 to 15 minutes, until all their liquid has evaporated and they are well browned.
  2. Stir in the garlic, thyme, rosemary and soy sauce and cook for 1 minute more. Transfer to a large bowl and let cool for 10 minutes.
  3. In the same skillet, wilt the spinach over medium heat for 1 to 2 minutes. Let it cool slightly, then squeeze out as much water as you can in a clean kitchen towel.
  4. Add the lentils, walnuts, panko and Dijon to the mushrooms and mix well, mashing a few of the lentils so the filling holds together. Season with salt and pepper, then refrigerate for 15 minutes to firm up.
  5. Preheat the oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry into a rectangle about 11 by 14 inches.
  6. Spread the spinach in a strip down the center of the pastry, lengthwise. Spoon the filling on top and shape it into a firm log about 4 inches wide, leaving a 1-inch border at each end.
  7. Fold the long sides of the pastry up over the filling, overlapping them slightly, and press to seal. Fold in the ends and press to seal. Carefully turn the Wellington seam-side down onto the baking sheet.
  8. Brush all over with the beaten egg, score the top in a shallow diagonal pattern with a sharp knife and sprinkle with flaky salt. Chill for 15 minutes so the pastry puffs well.
  9. Bake for 35 to 40 minutes, until the pastry is deep golden brown and crisp. Let rest for 10 minutes, then slice with a serrated knife.

Notes

Make ahead. Make the filling up to 2 days ahead and refrigerate. You can also assemble the whole Wellington, cover it well and refrigerate it overnight; brush with egg and add 5 minutes to the baking time.
Vegan option. Many store-bought puff pastries are made with oil instead of butter, so check the label. Brush with plant-based milk instead of egg.
Cook the mushrooms well. Getting all the moisture out of the mushrooms is what keeps the pastry crisp instead of soggy, so don't cut that step short.
Serving. Serve with mushroom gravy, mashed potatoes and roasted vegetables. Leftovers keep for 3 days in the refrigerator; reheat slices in a 350°F oven to keep the pastry crisp.

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