Wild Mushroom Wellington

Wild Mushroom Wellington

Prep Time

20 minutes

Cook Time

30 minutes


4 people

With the kids back to school, it’s a time when seasonal produce turns from the bold hues and greens of summer to the burnt earthy tones of autumn. A perfect time for enjoying something like this Wild Mushroom Wellington. 

We used a big flat meaty Portobello, which isn’t difficult to get, Chestnut mushrooms, too, can be found in the supermarket.

Chanterelles, those gloriously scented golden lobes, are more difficult to find.

The tiny enoki mushrooms are also a little more elusive. You could also use rehydrated dried wild mushrooms if need be.

This Mushroom Wellington is ridiculously easy. The mushrooms are cooked first and when cool, piled into the pastry. Good butter and simple seasonings make mushrooms shine.

Baked for 30 minutes, the crisp and delicate exterior perfectly complements the meaty strength of the mushrooms within.

Click here to see the how-to video on making Mushroom Wellington!

This recipe is courtesy of the Chefs at Rattan Direct.


  • 1 pack ready rolled puff pastry
  • 3 Portobello mushrooms
  • 8 chestnut mushrooms
  • A handful chanterelle mushrooms
  • Small handful enoki mushrooms
  • 1 banana shallot, diced
  • 1/2 clove garlic, crushed
  • 1 sprig thyme, leaves only
  • 1 tablespoon fresh parsley, chopped
  • Flaked sea salt
  • Freshly ground black pepper
  • 1/4 lb butter
  • 1 3/4 oz goats cheese
  • Squeeze of fresh lemon
  • 1 tablespoon créme fraiche
  • 1 egg, beaten with a little water


  • 1 Preheat the oven to 350F
  • 2 Begin by peeling the big flat mushrooms. Lay on a baking tray, add a knob of butter to each, and season with salt. Bake until soft. About 20 minutes
  • 3 Clean, peel and quarter the chestnut mushrooms
  • 4 Clean and shred the chanterelles
  • 5 Clean and split the enoki mushrooms
  • 6 Melt half of the rest of the butter in a frying pan with a splash of oil to prevent it from burning
  • 7 Add the shallots with a pinch of salt
  • 8 Once softened, add the chestnut mushrooms, and season with salt.
  • 9 Add the thyme
  • 10 Once the mushrooms are browned, add the chanterelles and enoki. Stir to brown
  • 11 Finish with the garlic, parsley, black pepper, a squeeze of lemon, and the crème fraiche
  • 12 Set aside to cool. 13.Unroll the pastry and remove the paper
  • 13 Place the mixed mushrooms on the pastry lengthwise, with enough overlap at either side to fold over, and an area the same size as the 3 big mushrooms
  • 14 Lay on the goats’ cheese
  • 15 Add the big mushrooms on top
  • 16 Cut away any excess length. Fold over the two long sides, using egg wash to stick together. Fold under the ends
  • 17 Turn over onto a non-stick or greased baking sheet. Slash the top 3 times. Brush with egg wash
  • 18 Bake at 350F for 30 minutes, turning the sheet after 15 minutes
  • 19 Serve hot from the oven


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