Mushroom Wellington with Pomegranate Jus and Wilted Spinach

Close-up of a rich mushroom and tomato-based sauce with chunks of mushrooms, herbs, and a wooden spoon.

Mushroom Wellington with Pomegranate Jus and Wilted Spinach

Mushroom Wellington with Pomegranate Jus and Wilted Spinach is a stunning vegetarian main perfect for holidays or special dinners. It features a rich mushroom filling wrapped in flaky puff pastry, served over garlicky wilted spinach, and topped with a sweet-tart pomegranate sauce. It’s hearty, elegant, and full of festive flavor.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4

Course: dinner

Cuisine: British-Inspired, Modern European Cuisine

Calories: 450

Ingredients Method

Ingredients

For the Wellington

2 tbsp olive oil
1 small shallot finely chopped
2 garlic cloves minced
400 g mushrooms portobello + cremini, finely chopped
1 tsp fresh thyme or ½ tsp dried
Salt and pepper to taste
1 sheet puff pastry store-bought or homemade
1 egg for egg wash or plant milk for vegan option

For the Wilted Spinach

1 tbsp olive oil
1 garlic clove sliced
200 g fresh spinach
Salt to taste

For the Pomegranate Jus

¾ cup pomegranate juice
1 tbsp red wine vinegar
1 tsp honey or pomegranate molasses
Pinch of salt

Method

Prepare the mushroom filling: Heat olive oil in a pan. Sauté shallot and garlic for 1 minute. Add mushrooms and thyme. Cook until dry. Season with salt and pepper. Let cool.
Assemble the Wellington: Roll out puff pastry. Place cooled mushroom mix in the center. Fold and seal edges. Brush with egg wash or plant milk.
Bake: Preheat oven to 400°F (200°C). Bake for 25–30 minutes until golden brown.
Make the jus: Simmer pomegranate juice and vinegar until reduced by half. Stir in honey or molasses. Season lightly with salt.
Wilt the spinach: Heat olive oil in a skillet. Add garlic, cook 30 seconds. Add spinach and stir until just wilted. Season with salt.
Serve: Slice the Wellington. Plate over spinach. Drizzle with pomegranate jus.