Name: Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 medium red onion (150g), peeled, cut in half lengthways and sliced; 280 g chestnut/brown mushrooms (approx 4 cups), wiped clean then sliced; 4 cloves of garlic, minced; 1 tbsp fresh chopped tarragon; 100 g baby spinach (approx 3 1/3 cups); 1 1/2 tbsp olive oil (divided); 1 tbsp balsamic vinegar; 1 tbsp butter; 1 tbsp red wine (optional); 1 medium egg (beaten, for egg wash); 1 tsp sea salt (divided); 1/2 tsp freshly cracked black pepper; 100 g cooked chestnuts (approx 3/4 cup); 3 tbsp fine breadcrumbs; 1 x 320g sheet of puff pastry

Jump to Recipe· 3.9 from 6 reviews

The Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe is an absolute showstopper that combines earthy mushrooms, sweet chestnuts, vibrant spinach, and fragrant tarragon all wrapped in a flaky golden puff pastry. This luxurious vegetarian Wellington is as comforting as it is elegant, perfect for sharing with friends or family during special gatherings or whenever you want to treat yourself to something truly memorable. Each bite bursts with layers of flavor and lovely textures, making it a delightful centerpiece that even meat-eaters will adore.

Ingredients You’ll Need

The first image shows a black pan on a white marbled surface with cooked dark red onions inside. A wooden spoon is resting in the pan, stirring the onions. A gray cloth is placed under the pan. In the second image, the same black pan contains sliced brown mushrooms with chopped nuts on top, mixed with the cooked onions from the first image. The wooden spoon remains in the pan, and the gray cloth is still visible on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, fresh ingredients is the first step to creating a dish full of texture, taste, and vibrant color. Every component plays an important role: from the tender mushrooms to the aromatic tarragon, to the crisp, buttery puff pastry that holds it all together.

Red onion (150g): Slowly caramelized to bring out its natural sweetness and softness.
Olive oil (1 1/2 tbsp): Divided to saute vegetables and add richness without overpowering flavors.
Sea salt (1 tsp): Added progressively to balance and enhance the dish’s natural flavors.
Freshly cracked black pepper (1/2 tsp): Provides subtle heat and depth.
Balsamic vinegar (1 tbsp): Offers a tangy sweetness that lifts the caramelized onions.
Butter (1 tbsp): For sautéing mushrooms, adding richness and a silky texture.
Chestnut mushrooms (280g): The earthy star ingredient, sliced to soak up all those lovely flavors.
Garlic (4 cloves): Minced to infuse the filling with an irresistible aromatic kick.
Fresh chopped tarragon (1 tbsp): Adds a unique anise-like freshness that pairs perfectly with mushrooms and chestnuts.
Red wine (1 tbsp, optional): Deepens the mushroom flavor and adds complexity to the filling.
Cooked chestnuts (100g): Crumbled to provide sweet, nutty bursts and texture.
Baby spinach (100g): Wilted and chopped to add vibrant color and a fresh, slightly earthy note.
Fine breadcrumbs (3 tbsp): Helps bind the filling and absorb excess moisture for a perfect texture.
Puff pastry sheet (320g): The golden, buttery blanket that turns the filling into a showpiece.
Egg (1 medium, beaten): Used as a glossy egg wash for that irresistible golden crust.

How to Make Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe

Step 1: Caramelize the Onions

Begin by heating a tablespoon of olive oil in a frying pan over medium heat. Add the sliced red onions with a pinch of sea salt and cook them slowly until completely soft and caramelized. This gentle process can take around 15 to 25 minutes depending on your time, but trust me, patience here rewards you with subtle sweetness that’s hard to beat. Finish this step by stirring in balsamic vinegar until all the liquid evaporates, creating a rich and tangy note that will balance the earthy mushrooms beautifully.

Step 2: Cook the Mushrooms with Aromatics

In a separate large sauté pan, melt the butter and add the sliced chestnut mushrooms. Cook them until they release their juices and start to soften. Then, toss in the minced garlic and freshly chopped tarragon. The aroma here is absolutely incredible, with the garlic giving a comforting warmth and the tarragon bringing a fresh, herbal brightness. Raise the heat and splash in the optional red wine, allowing it to evaporate and deepen the flavor. Finally, crumble the cooked chestnuts into the pan, mixing everything well before setting aside to cool.

Step 3: Wilt and Chop the Spinach

Heat a little olive oil in a pan and wilt the baby spinach until just soft. Then, drain it thoroughly—squeezing out as much moisture as possible is key to avoiding a soggy Wellington. Roughly chop the spinach to evenly distribute it in the filling, and add it to the cooled mushroom and onion mixture for a burst of vibrant green and delicate taste.

Step 4: Combine and Season the Filling

Now it’s time to bring everything together! Add the fine breadcrumbs to the mushroom, chestnut, spinach, and onion mixture. Season with additional sea salt and freshly cracked black pepper to taste and mix thoroughly. The breadcrumbs will help bind the filling and ensure it holds its shape when wrapped.

Step 5: Assemble the Wellington

Roll out your puff pastry sheet and place the filling along the center in a neat “sausage” shape. Fold one side of the pastry over the filling and brush the edge with beaten egg. Fold the other side over and seal edges carefully using a fork. Don’t forget to fold and seal the ends in the same way. Turn the Wellington so the seam is beneath it and gently score a diamond pattern on the top with a sharp knife for a decorative finish. Brush generously with egg wash on all sides to guarantee that golden, glossy crust everyone loves.

Step 6: Bake to Perfection

Place the wellington on a parchment-lined baking tray and bake in a preheated 190°C (374°F) oven for 30 minutes, or until the pastry is beautifully golden and crisp. Once out of the oven, allow it to cool slightly before transferring it to a serving plate. This ensures the filling sets just enough to slice cleanly but stays warm and inviting.

How to Serve Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe

The image shows a golden-brown pastry roll with a shiny, textured crust, resting on a wooden board with some nuts and herbs around it. On a nearby dark wooden plate, a smaller round pastry is split in half, revealing a dense, chunky filling made of mushrooms and herbs inside its flaky outer layer. Next to it is a small black bowl filled with bright red sauce that looks thick and slightly chunky. A fork and a knife with a white handle sit behind the pastry on the plate, and there is a clear glass of dark red liquid nearby. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh tarragon leaves brightens the dish visually and enhances the complex herbaceous notes. A light drizzle of balsamic glaze or a dusting of finely cracked black pepper on the plate adds a sophisticated touch without stealing the spotlight from the star Wellington.

Side Dishes

This Wellington pairs wonderfully with roasted root vegetables for a hearty meal, or a crisp green salad dressed lightly with lemon vinaigrette to add freshness and balance. For extra indulgence, creamy mashed potatoes or a delicate mushroom and thyme sauce harmony perfectly with the Wellington’s flavors.

Creative Ways to Present

Slice the Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe into thick rounds to showcase the colorful layers inside. For an elegant buffet, serve bite-sized pieces alongside a flavorful dipping sauce like a mustard cream or a tangy cranberry relish. Wrapping individual servings in puff pastry as mini wellingtons is also a show-stopping option for parties!

Make Ahead and Storage

Storing Leftovers

Simply cover the leftovers tightly in plastic wrap or an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making for even tastier slices the next day.

Freezing

Cool the wellington completely before wrapping it in plastic wrap followed by aluminum foil to prevent freezer burn. It freezes well for up to one month. To thaw, place in the refrigerator overnight before reheating.

Reheating

To maintain that gorgeous flaky crust, reheat leftovers in a preheated oven at 180°C (356°F) for about 15-20 minutes until warmed through. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I use other types of mushrooms in this recipe?

Absolutely! While chestnut mushrooms offer a mild, nutty flavor, you can substitute or mix with cremini, shiitake, or portobello mushrooms for varied textures and earthiness.

Is this recipe suitable for vegans?

This particular Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe uses butter and egg wash, but you can easily swap for vegan butter and a plant-based egg substitute to make it vegan friendly without losing richness.

Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and stored in the refrigerator. This makes assembly quick and stress-free on the day you want to bake it.

What’s the best way to cut the Wellington without it falling apart?

Let the Wellington cool slightly after baking—it firms up and slices neatly. Use a sharp serrated knife and a gentle sawing motion for clean rounds.

Can I add cheese to the filling?

You can add cheese like goat cheese or ricotta for creaminess, but keep it moderate so it doesn’t overpower the dish or make the pastry soggy.

Final Thoughts

If you’re looking for a dish that’s incredibly delicious, visually stunning, and packed with wonderful textures and flavors, the Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe is your new go-to. It’s a rewarding recipe to make and share, and once you try it, I bet it will become a favorite in your home, too. Give it a go—you will not regret it!