Name: Mushroom Wellington with Sweet Potato Layers Recipe
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 16 ounces cremini mushrooms; 3 large yellow onions, peeled and thinly sliced; 3 cloves garlic, minced; 2 tablespoons low sodium soy sauce; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rosemary; 4 ounces baby spinach; 2 medium sweet potatoes, peeled and thinly sliced; 1 sheet puff pastry; 1 tablespoon olive oil; 1 tablespoon unsweetened soy milk

There’s something incredibly comforting about the rich, earthy flavors wrapped in a flaky pastry that makes this Mushroom Wellington with Sweet Potato Layers Recipe a true standout. It’s a feast for the senses and a perfect centerpiece for any special meal.

A sliced pastry roll sits on crinkled parchment paper over a white marbled surface, showing its inside layers. The outer layer is golden brown, flaky, and crispy pastry. Inside, there are several layers of rich brown filling mixed with visible herbs and soft orange thin slices that look like carrots. The roll is topped with small sprigs of green herbs. Some green sage leaves are placed near the roll on the white marbled surface. The background has a warm brown wooden texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Wellington with Sweet Potato Layers Recipe
Top Tip
How to Serve Mushroom Wellington with Sweet Potato Layers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Wellington with Sweet Potato Layers Recipe

Why You'll Love This Recipe

This Mushroom Wellington with Sweet Potato Layers Recipe brings together layers of tender flavored mushrooms and sweet potatoes, all wrapped in golden puff pastry. I still remember the first time I made it – the aroma completely filled my kitchen and everyone asked for seconds!

Layered Flavor: The sweet potatoes add a subtle sweetness that balances the savory mushroom filling beautifully.
Textural Delight: You get that silky mushroom mixture contrasted with tender, thin slices of sweet potato inside a crisp, flaky pastry.
Impressive Yet Manageable: It looks gourmet but is surprisingly straightforward to make at home.
Make-Ahead Friendly: You can prep the filling and even assemble ahead of time for no-stress entertaining.

A golden-brown baked pastry with a crisscross pattern on top, showing some red and dark purple fillings inside. The pastry is thick with a flaky texture, placed on parchment paper inside a white oval dish. Green sprigs of herbs rest on top, adding a fresh touch. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mushroom Wellington with Sweet Potato Layers Recipe has a purpose — from juicy mushrooms for umami richness, to sweet potatoes providing body and a gentle sweetness that plays perfectly with the herbs and earthy mushrooms.

Flat lay of two tablespoons olive oil in a small white bowl, a pile of fresh cremini mushrooms whole and halved, three large yellow onions thinly sliced arranged neatly, three cloves of unpeeled whole garlic, a small white bowl with low sodium soy sauce, a few sprigs of fresh thyme, a small pile of dried rosemary, a handful of vibrant baby spinach leaves, two medium sweet potatoes peeled and thinly sliced, one sheet of puff pastry folded gently on a simple white ceramic plate, one small white bowl with unsweetened soy milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini Mushrooms: These have a meaty texture and earthy flavor that form the hearty base of the filling.
Yellow Onions: Slowly caramelized to unlock deep sweetness and add complexity.
Garlic: Brings aromatic warmth to brighten the mushroom mix.
Soy Sauce: Adds umami depth and a touch of salt to tie the mixture together.
Fresh Thyme & Dried Rosemary: Classic herb combo that complements the mushrooms and sweet potatoes beautifully.
Baby Spinach: Adds freshness and a pop of color while wilting down gently.
Sweet Potatoes: Thinly sliced for layering, their natural sweetness balances the savory notes.
Puff Pastry: The golden, flaky wrapping makes it feel indulgent and perfect for sharing.
Olive Oil & Soy Milk: Used to create a golden glaze for that beautiful crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Mushroom Wellington with Sweet Potato Layers Recipe quite a bit — sometimes adding walnuts for crunch or swapping in cremini for shiitakes when I want a bolder flavor. Feel free to adapt it to your taste and pantry.

Variation: Adding toasted walnuts or pecans to the mushroom filling adds a wonderful crunch I love for a textural change.
Dietary Mod: Use gluten-free puff pastry to make this recipe suitable for gluten intolerance without sacrificing flakiness.
Herb Swaps: Fresh sage or marjoram can replace thyme and rosemary for a different herb profile.
Make It Bigger or Smaller: Layer it in a larger or smaller puff pastry sheet to adjust servings with ease.

Step-by-Step: How I Make Mushroom Wellington with Sweet Potato Layers Recipe

Step 1: Prep the Puff Pastry & Oven

Start by taking your frozen puff pastry out to thaw on the counter; this usually takes around 30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and lightly grease your baking tray. Thawed pastry handles so much better when rolling out for an even, crisp crust.

Step 2: Create the Mushroom Mixture

I like pulsing my cremini mushrooms in a food processor into a crumbly consistency—just enough to break them down without turning into mush. If you don’t have a processor, fine chopping works great too. Caramelize your sliced onions slowly in olive oil (this takes patience but trust me, it’s worth it!). Once golden brown and sweet, add mushrooms, garlic, and soy sauce. Cook until most of their liquid evaporates. Stir in thyme, rosemary, and spinach at the end and remove from heat. This mixture is bursting with flavor and has a lovely moist texture.

Step 3: Assemble Your Wellington

Roll out the puff pastry on parchment paper into roughly 9 by 12 inches. Layer thin slices of sweet potato down the center, then half the mushroom mix, followed by another potato layer, the rest of the mushrooms, and finish with a last sweet potato layer. Fold the sides gently over the filling and pinch the edges to seal well—wet your fingers with a little water to help it stick. Then, carefully flip the whole parcel onto your baking tray, seam side down.

Step 4: Score & Glaze

Using a sharp knife, lightly score a crisscross pattern on top of the pastry—this helps it bake evenly and looks beautiful. Mix olive oil and unsweetened soy milk and brush it all over the pastry. This step helps you get that gorgeous golden color.

Step 5: Bake & Rest

Bake your Mushroom Wellington with Sweet Potato Layers Recipe for about 40-45 minutes or until puffed and golden brown. Let it rest for 10 minutes before slicing—this keeps the layers intact and makes serving easier.

Top Tip

From my experience making this recipe multiple times, a few little tricks can make your Mushroom Wellington with Sweet Potato Layers Recipe really shine and come together perfectly every time.

Caramelize Slowly: Don’t rush the onions—you’ll be rewarded with deep flavor that enhances the whole dish.
Mushroom Texture: Pulse mushrooms gently. Over-processing can make the filling watery, so keep it chunky enough for a nice bite.
Seal Edges Well: Use a bit of water to help pinch the pastry edges together firmly. This keeps everything inside and your Wellington looking neat.
Let it Rest: After baking, a 10-minute rest helps juices redistribute—cutting too soon might make it soggy.

How to Serve Mushroom Wellington with Sweet Potato Layers Recipe

Mushroom Wellington - Serving Suggestion

Garnishes

I like to serve this wellington with a scattering of fresh thyme sprigs or chopped parsley on top—it adds a fresh, vibrant touch that contrasts nicely with the rich filling. A drizzle of vegan mushroom gravy alongside is a must for me.

Side Dishes

Roasted Brussel sprouts or a crisp green salad with a lemon vinaigrette pair wonderfully with this dish—something bright and fresh to cut through the richness. Sometimes I add mashed potatoes or even a simple wild rice pilaf for a heartier meal.

Creative Ways to Present

For special occasions, I’ve tried cutting the wellington into individual squares and plating each with a swipe of caramelized onion chutney. It looks gourmet and makes serving a breeze at dinner parties!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep any leftovers covered in an airtight container in the fridge where they last really well for about 3-4 days. Reheating gently in the oven helps maintain that crisp crust.

Freezing

I’ve frozen the fully baked wellington, wrapped tightly in foil and plastic wrap. When ready to enjoy, I thaw it overnight in the fridge and then reheat in the oven. The texture holds up surprisingly well this way.

Reheating

To keep the pastry flaky, I reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes rather than microwaving. This helps the crust stay crisp instead of soggy.

Frequently Asked Questions:

Can I use other types of mushrooms for Mushroom Wellington with Sweet Potato Layers Recipe?

Absolutely! While cremini mushrooms are wonderful for their texture and flavor, you can swap in shiitake, portobello, or even a mix. Just make sure to chop or pulse them so the filling isn’t too chunky or watery.

What’s the best way to slice the sweet potatoes for this recipe?

Thinly slicing the sweet potatoes using a sharp knife or mandoline works best because it allows them to cook evenly during baking and layer neatly inside the pastry. Aim for slices about ⅛ inch thick.

Can I make Mushroom Wellington with Sweet Potato Layers Recipe ahead of time?

Definitely! You can make the mushroom filling and slice the sweet potatoes a day in advance and store them in the fridge. The puff pastry should be thawed just before assembly for best results. Alternatively, fully assemble the Wellington and refrigerate it overnight, then bake it when you’re ready.

What’s the best way to reheat leftovers without losing crispness?

Reheat your leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes. This helps restore the golden, flaky crust better than microwaving, which tends to make pastry soggy. Cover loosely with foil if you’re worried about over-browning.

Final Thoughts

This Mushroom Wellington with Sweet Potato Layers Recipe holds a special place in my kitchen because it feels like a hug on a plate — hearty, comforting, and a little bit fancy without all the fuss. I hope you find the same joy sharing it with your friends and family as I have over the years. It’s one of those dishes I recommend making early, so you have time to savor every bite and maybe even make it again soon!