Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes

Quick Ingredients

1 sheet (320–375 g) all-butter puff pastry, thawed but chilled
500 g mixed mushrooms, finely chopped
200 g cooked/roasted chestnuts, finely chopped
4 shallots (3 for filling, 1 for jus), finely chopped
4 cloves garlic (3 for filling, 1 for jus)
200 g baby spinach
4 tbsp unsalted butter (divided)
2–3 tbsp olive oil
3 tsp fresh thyme leaves (plus 1 sprig for jus)
2 tbsp chopped fresh parsley
60 ml (1/4 cup) dry white wine or dry sherry
480 ml (2 cups) vegetable stock
240 ml (1 cup) dry red wine
3 tsp soy sauce or tamari (divided)
1 tsp redcurrant jelly or 1/2 tsp sugar (optional, for jus)
1 egg + 1 tbsp milk (egg wash)
Salt, freshly ground black pepper, pinch of nutmeg

Do This

1. Preheat oven to 200°C / 400°F. Finely chop mushrooms, chestnuts, shallots, garlic, and herbs.
2. Cook mushrooms, shallots, garlic, thyme in oil and butter until very dry. Stir in chestnuts, white wine, soy sauce, and parsley; cool completely.
3. Wilt spinach in butter, season with salt, pepper, and nutmeg, then squeeze very dry and roughly chop; cool.
4. Roll out puff pastry to a rectangle. Layer cooled spinach down the center, then mushroom–chestnut mixture on top, shaping into a tight log.
5. Wrap pastry around filling, seal edges, flip seam-side down, decorate if desired, brush with egg wash, and chill 20 minutes.
6. Bake 35–40 minutes until deep golden. Rest 10–15 minutes before slicing.
7. While it bakes, simmer red wine, shallot, garlic, thyme, bay, stock, soy sauce, and jelly until reduced; whisk in butter to finish and serve with sliced Wellington.

Why You’ll Love This Recipe

A showstopping vegetarian main that feels special enough for holidays and dinner parties.
Deep, savory flavor from mushroom and chestnut duxelles, thyme, and a glossy red-wine jus.
Beautiful contrast of flaky buttery pastry, tender filling, and a green spinach layer.
Can be prepped ahead and baked just before serving to keep things low-stress.

Grocery List

Produce: Mixed mushrooms, shallots, garlic, baby spinach, fresh thyme, fresh parsley, bay leaf (optional), fresh flowers/herbs for garnish (optional).
Dairy: Unsalted butter, egg, milk.
Pantry: All-butter puff pastry, roasted/cooked chestnuts (vacuum-packed or jarred), olive oil, dry red wine, dry white wine or sherry, vegetable stock, soy sauce or tamari, redcurrant jelly or sugar, salt, black pepper, ground nutmeg.

Full Ingredients

Mushroom and Chestnut Duxelles Filling

500 g mixed mushrooms (such as cremini, chestnut, shiitake, and oyster), very finely chopped
200 g cooked or roasted chestnuts, very finely chopped
3 medium shallots, finely minced
3 cloves garlic, finely minced
2 tbsp olive oil
2 tbsp unsalted butter
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 tbsp chopped fresh parsley
60 ml (1/4 cup) dry white wine or dry sherry
2 tsp soy sauce or tamari
1/2 tsp fine sea salt (plus more to taste)
1/2 tsp freshly ground black pepper (plus more to taste)

Spinach Layer

200 g baby spinach, rinsed and dried
1 tbsp unsalted butter
Pinch ground nutmeg
1/4 tsp fine sea salt (or to taste)
Pinch freshly ground black pepper

Pastry and Assembly

1 sheet all-butter puff pastry (320–375 g), thawed in the fridge but still cold
1 tsp Dijon mustard (optional, to brush inside pastry)
1 egg
1 tbsp milk or cream
1 tbsp water (for sealing edges, if needed)
Flour for dusting the work surface

Red-Wine Jus

1 tbsp olive oil
1 tbsp unsalted butter (plus an extra 1 tbsp to finish)
1 small shallot, very finely minced
1 clove garlic, lightly crushed
1 sprig fresh thyme
1 bay leaf (fresh or dried)
240 ml (1 cup) dry red wine
240 ml (1 cup) vegetable stock (preferably low sodium)
1 tsp soy sauce or tamari
1 tsp redcurrant jelly or 1/2 tsp sugar (optional, for a gentle sweetness and shine)
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare and Chop the Ingredients

Take the puff pastry out of the freezer (if frozen) and let it thaw in the refrigerator until pliable but still cold. This usually takes about 2–3 hours, so plan ahead. When you are ready to cook, preheat your oven to 200°C / 400°F.

Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Avoid soaking them in water. Very finely chop the mushrooms by hand or pulse them in a food processor in small batches until they are the texture of coarse breadcrumbs. Do not over-process into a paste. Finely chop the cooked chestnuts. Mince the shallots and garlic, and chop the thyme and parsley. Set everything in separate bowls so you can add them easily as you cook.

Step 2: Cook the Mushroom and Chestnut Duxelles

Heat 2 tbsp olive oil and 2 tbsp butter in a large, wide skillet over medium-high heat. Add the minced shallots and cook for 2–3 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Add the finely chopped mushrooms and thyme. Spread them out in an even layer and cook, stirring occasionally, until they release their liquid. Continue cooking until all the moisture evaporates and the mushrooms start to sizzle and brown slightly, about 10–15 minutes. This drying step is crucial; the mixture should be thick and almost paste-like, not wet.

Stir in the chopped chestnuts, 60 ml (1/4 cup) dry white wine or sherry, and 2 tsp soy sauce. Cook until the liquid has completely evaporated, 3–5 minutes more. Season with 1/2 tsp salt and 1/2 tsp black pepper, then stir in the chopped parsley. Taste and adjust seasoning. Spread the mixture out on a plate or tray to cool completely; warm filling will melt the pastry, so do not skip this cooling step.

Step 3: Wilt and Dry the Spinach

In a clean large skillet over medium heat, melt 1 tbsp butter. Add the baby spinach (in batches if needed) with a pinch of salt. Toss until the spinach is just wilted, 1–2 minutes. Do not overcook; you want it bright green.

Transfer the wilted spinach to a colander set over the sink. When it is cool enough to handle, squeeze it firmly with your hands to remove as much water as possible. This step is important to prevent a soggy Wellington. Move the squeezed spinach to a cutting board, roughly chop it, and season with a pinch of nutmeg, a little more salt if needed, and black pepper. Allow it to cool completely.

Step 4: Roll Out the Puff Pastry

Lightly dust your work surface and rolling pin with flour. Unfold the chilled puff pastry and roll it into a rectangle roughly 30 x 35 cm (12 x 14 inches). Try to keep the thickness even, about 3 mm (1/8 inch). If the pastry becomes too soft at any point, lay it on a baking sheet and chill it in the fridge for 5–10 minutes before continuing.

Place the rolled pastry on a sheet of baking parchment for easy transfer to the baking tray. If using Dijon mustard, lightly brush a thin strip of mustard down the center third of the pastry, leaving at least 3–4 cm (1.5 inches) border on all sides for sealing.

Step 5: Layer and Shape the Filling

Down the center of the pastry, arrange the cooled spinach in an even layer, forming a neat log from one short end to the other, leaving 3–4 cm (1.5 inches) clear at both ends. Gently press it down so it is compact.

Spoon the cooled mushroom and chestnut duxelles on top of the spinach, shaping it into a slightly rounded log. Press it together gently with your hands or a spatula to make it compact and even. The more tightly packed the filling, the cleaner your slices will be later.

In a small bowl, whisk together the egg and 1 tbsp milk to make an egg wash. Brush the bare pastry edges lightly with egg wash; this will help seal the Wellington.

Step 6: Wrap, Chill, and Egg-Wash the Wellington

Fold one long side of the pastry up and over the filling, then fold the other side over the top, overlapping slightly. Press gently to seal. Fold the short ends up and over to fully encase the filling, trimming any very thick excess pastry if needed. Pinch and press to seal all seams thoroughly; you can use a little water if it is not sticking.

Carefully flip the whole log seam-side down on the parchment. If you like, use leftover pastry scraps to cut simple leaves or stripes for decoration and press them gently onto the top. Brush the entire Wellington with a first thin layer of egg wash. Using the tip of a sharp knife, lightly score a criss-cross or diagonal pattern on the surface without cutting through to the filling; this helps the pastry puff evenly and looks attractive.

Transfer the Wellington on its parchment to a baking tray and chill in the refrigerator for 20–30 minutes. Chilling helps the pastry keep its shape and improves puff.

Step 7: Bake the Wellington

While the Wellington chills, make sure your oven is fully preheated to 200°C / 400°F. Just before baking, give the pastry a second, light coat of egg wash for extra shine.

Bake on the middle rack for 35–40 minutes, or until the pastry is a deep golden brown and puffed all over. If the top is browning too quickly, you can tent it loosely with foil for the last 10 minutes. Remove from the oven and let it rest on the tray for 10–15 minutes before slicing. Resting allows the filling to firm up and makes for cleaner slices.

Step 8: Make the Red-Wine Jus

While the Wellington bakes (or rests), prepare the jus. In a small saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the minced shallot and cook for 2–3 minutes until softened but not browned. Add the crushed garlic clove, thyme sprig, and bay leaf; cook for 30 seconds until fragrant.

Pour in 240 ml (1 cup) red wine and bring to a simmer. Let it bubble gently for 5–7 minutes until reduced by about half. Add 240 ml (1 cup) vegetable stock, 1 tsp soy sauce, and the redcurrant jelly or sugar if using. Continue to simmer until the sauce is reduced to a light, spoon-coating consistency, about 10–15 minutes more.

Fish out the thyme sprig, bay leaf, and garlic. Taste and season with salt and black pepper. Turn the heat to low and whisk in the remaining 1 tbsp cold butter to give the jus a glossy finish. If you prefer a very smooth sauce, strain it through a fine sieve into a warm jug or gravy boat.

Step 9: Slice and Serve

Using a sharp serrated knife, slice the rested Wellington into thick slices, about 3–4 cm (1.25–1.5 inches) wide. Wipe the knife between cuts if needed for neat edges. You should see clear layers of golden pastry, green spinach, and the dark, savory mushroom-chestnut core.

Serve each slice on warm plates and spoon some hot red-wine jus around or beside the Wellington, not directly on top to preserve the crispness of the pastry. Garnish with extra thyme leaves or chopped parsley if you like. Enjoy immediately while the pastry is still crisp and the filling is warm and fragrant.

Pro Tips

Dry the filling well: Take your time cooking the mushrooms until all their moisture evaporates. A dry duxelles is the key to a crisp, non-soggy bottom.
Squeeze the spinach hard: You should be surprised by how much water comes out. The spinach should feel almost dry before it goes into the pastry.
Keep pastry cold: If at any point the pastry gets soft or greasy, chill it. Cold pastry puffs better and holds its shape.
Chill before baking: That 20–30 minute chill firms the butter in the pastry and helps create flaky layers and a neat, defined shape.
Slice with a serrated knife: A gentle sawing motion keeps the pastry from squashing and preserves the beautiful layers.

Variations

Cheesy Wellington: Add a layer of firm cheese such as sliced gruyère, comté, or mature cheddar over the spinach before adding the mushroom mixture for a richer, meltier center.
Gluten-free version: Use a good-quality gluten-free puff pastry and ensure your soy sauce/tamari and stock are gluten-free. Handle the pastry gently, as it can be more delicate.
Mini individual Wellingtons: Cut the pastry and filling into 4–6 smaller logs and wrap individually. Reduce baking time to around 22–28 minutes, watching for golden color.

Storage & Make-Ahead

To make ahead, you can assemble the Wellington up to the point of egg-washing and scoring, then chill it well wrapped on a tray in the refrigerator for up to 24 hours. For longer storage, freeze the unbaked, wrapped Wellington until firm, then wrap tightly and keep frozen for up to 1 month. Bake from frozen at 190°C / 375°F for about 50–60 minutes, covering loosely with foil if it browns too quickly. Leftover baked Wellington keeps in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 180°C / 350°F oven for 10–15 minutes until hot; avoid the microwave, as it will make the pastry soft. The red-wine jus can be made up to 3 days ahead and stored in the fridge; reheat gently and whisk before serving, adding a splash of water if it has thickened too much.

Nutrition (per serving)

Approximate values per serving (1/6 of the Wellington with a few spoonfuls of jus): about 550 calories; 36 g fat; 42 g carbohydrates; 6 g fiber; 10 g protein; 7 g sugar; 840 mg sodium. These numbers are estimates and will vary based on the exact brands and quantities used.

Mushroom and Chestnut Wellington with Red Wine Jus