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Mushroom and Chestnut Wellington

Prep 40 min Cook 40 min Total 1 hr 20 min Servings 8

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Every component must be dry and cool, or the pastry turns soggy underneath.

Ingredients

Method

  1. 01

    Roast seasoned portobellos at 425°F for 15 minutes; cool and pat dry.

  2. 02

    Cook cremini, shallots and garlic in oil until completely dry, 15 minutes; add chestnuts, herbs and sherry and cook dry. Cool.

  3. 03

    Overlap pastry sheets into a rectangle. Spread half the duxelles, layer spinach and portobellos, cover with remaining duxelles.

  4. 04

    Wrap tightly, seal underneath, score and brush with egg; chill 15 minutes.

  5. 05

    Bake at 400°F 35–40 minutes until deep golden. Rest 10 minutes.

Notes & swaps

  • Every component must be dry and cool, or the pastry turns soggy underneath.

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