Mushroom and Potato Wellington

Miso Oyster Mushroom and Potato Wellington

Flaky pastry envelopes a delicious mix of oyster mushrooms, potato and onion with a hint of chilli in this deliciously beautiful wellington perfect for your festive meals this Christmas.

Serves 6-8


  • 1 tbsp sesame seed oil
  • 3 spring onions, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 150g (5.3 oz) oyster mushrooms
  • 2 large potatoes, peeled, cubed and boiled
  • 1 red chilli, chopped
  • 1 tbsp cornflour
  • 1 tsp miso paste
  • 60ml (2 fl oz) dark soy sauce
  • 1 sheet dairy-free puff pastry
  • 30g (1 oz) fresh spinach

For plant-based ‘egg-wash’:

  • 1 tbsp chickpea/aquafaba water
  • 1 tbsp coconut or almond milk
  • 1tsp olive oil


  1. In a wok or large skillet, add 1 tablespoon sesame seed oil over medium high heat. Add spring onions, brown onion, garlic and stir-fry for 1-2 minutes. Take care to not brown the vegetables.
  2. Add mushrooms and sauté 2-3 minutes until the vegetables are almost tender then add potatoes and chilli and cook for a further 3-4 minutes. Then add cornflour and stir until all the vegetables are covered.
  3. In a small mixing bowl, combine miso paste and soy sauce until smooth. Add the paste to the vegetables and cook for another 2 minutes over medium-high heat, or until all of the vegetables are cooked. Remove from heat to allow the vegetables to cool down completely.
  4. In a small bowl, add chickpea water, plant-milk and olive oil. Mix together and set aside.
  5. Preheat the oven to 200°C/400°F/Gas 6. Place a sheet of baking paper on the baking tray, followed by the puff pastry sheet. Spread the vegetable mixture over the middle third of the pastry, leaving a 2cm (¾ inch) border around the edges. Place baby spinach on top.
  6. Carefully fold the sides of the pastry over the filling, forming a loaf shape. Join the ends by pressing them together. Roll the loaf over to hide the edges.
  7. To make a pattern, cut small slits in the loaf. Make sure that you do not cut all the way through. Then brush the loaf with ‘egg-wash’ until completely covered.
  8. Bake for 20 minutes, or until the loaf is done. The loaf should be puffed and golden in appearance. Remove from the heat and serve. Enjoy!

Recipe by Livhuwani,, @itslivhuwani