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Mushroom Wellington Recipe

Everyone knows the popular beef Wellington: flaky puff pastry wrapped about rich mushroom duxelles with a tender beef center to exalt any Cabernet Sauvignon. But for those seeking an alternative to meat without compromising the indulgent flavor, here is a recipe for mushroom Wellington that is 100% vegetarian and pairs perfectly with a luxurious red like the brand new 2021 Levendi Mazaika Cabernet Sauvignon.


For the Mushroom Duxelles:

  • 500g mushrooms (such as button or cremini), finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs

For the Wellington:

  • 1 sheet puff pastry, thawed if frozen
  • 200g spinach leaves, wilted and excess water squeezed out
  • 200g ricotta cheese
  • 100g grated Parmesan cheese
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
  • Flour (for dusting)


  1. Prepare the Mushroom Duxelles:
    • Heat the butter and olive oil in a large skillet over medium heat.
    • Add the shallots and garlic, sauté until softened.
    • Add the chopped mushrooms and cook until they release their moisture and become golden brown.
    • Season with salt and pepper to taste.
    • Stir in the chopped parsley and breadcrumbs, then remove from heat and let cool.
  2. Assemble the Wellington:
    • Preheat your oven to 200°C (400°F).
    • On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the filling.
    • Spread the wilted spinach over the pastry, leaving a border around the edges.
    • In a bowl, mix together the ricotta and Parmesan cheese. Season with salt and pepper.
    • Spread the cheese mixture evenly over the spinach layer.
    • Spoon the cooled mushroom duxelles over the cheese layer.
  3. Wrap and Bake:
    • Carefully roll the pastry over the filling like a log, sealing the edges.
    • Place the Wellington seam-side down on a baking sheet lined with parchment paper.
    • Brush the pastry with the beaten egg to create a golden crust.
    • Using a sharp knife, make diagonal slashes across the top of the pastry to allow steam to escape.
    • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
  4. Serve:
    • Remove the mushroom Wellington from the oven and let it rest for a few minutes before slicing.
    • Serve warm, garnished with fresh parsley if desired.

This mushroom Wellington is rich, savory, and pairs beautifully with a glass of Levendi’s brand new 2021 Mazaika Cabernet Sauvignon. A distinctive wine crafted in Napa’s Coombsville sub-appellation, the Mazaika is inspired by the founder’s Greek heritage, merging old-world elegance with modern sophistication. The brambly aromas of wild blackberry, cassis, mocha, and toasted hazelnut create an intricate richness that compliments the meatless savoriness of the Wellington, making this a go-to for any dinner party.