Wild mushroom Wellington

Total time: 50m
Preparation Time: 15m

For 2 people

Nutritional Information

Contains 947 Kcal, 35g Protein, 90g Carbohydrates, 47g Fat


  • Filling
  • 1 tbsp olive oil
  • 60 g dried porcini mushrooms, soaked, drained
  • 200 g white mushrooms, sliced
  • 1 onions, sliced
  • 1 courgettes, diced
  • 0.5 tsp salt
  • a little pepper
  • 100 g cream cheese (e.g. plain Philadelphia)
  • To wrap
  • 1 eggs, beaten
  • 320 g puff pastry (e.g. Betty Bossi rolled butter puff pastry)
  • 400 g frozen creamed spinach

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  • Filling

    Heat the oil in a frying pan, add the mushrooms and onion, stir fry for approx. 3 mins. Add the courgette, continue to stir fry for approx. 2 mins., season. Remove the pan from the heat, allow to cool slightly. Add the cream cheese, mix well.
  • To wrap

    Quarter the dough, spread the filling in the centre of each piece of dough, brush the edges with a little egg, fold loosely over the filling, press down firmly and place seam-side down on a baking tray lined with baking paper. Glaze with the remainder of the egg. Bake for approx. 35 mins. in the lower half of an oven preheated to 220°C. Heat the spinach in a pan, serve with the wild mushroom Wellington.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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