Beef Wellington Recipe Without Mushrooms

Beef Wellington Recipe Without Mushrooms

As someone who is allergic to mushrooms, I am always on the lookout for recipes that have the mushrooms omitted. Sometimes they can be hard to replicate because the mushrooms add such a specific flavor and texture, but this one really works and will impress anyone you feed it to.

The iconic Beef Wellington is a dish made of beef fillet put into a paste with other ingredients such as mushrooms, onions, and herbs, and then wrapped in puff pastry. After which, the whole thing is baked or occasionally grilled. This dish is popular in the United Kingdom and Australia, but can be found elsewhere in the world.

In our recipe, we will be taking out the mushrooms. Maybe you need to omit them as well due to an allergy, or perhaps you could not purchase them at the store for whatever reason. Maybe you just want to try something different. Regardless of your reasoning, we will tell you how to make Beef Wellington sans mushrooms.

How to Make Beef Wellington Recipe Without Mushrooms

You might be thinking how you can have the classic and iconic beef wellington without the mushrooms. However, you can absolutely ditch the mushrooms in this recipe because we will tell you how to get that tasty beef wellington without them.

Rather than making the usual mushroom duxelles, you will be making a different mixture full of garlic, spices, and sauces to make up for the lack of mustard. You will coat the beef with this before wrapping it in the pastry and baking it.

The mixture effectively replaces the pate and duxelles, meaning the recipe takes less time because you are not cooking the duxelles before you even start with the Beef Wellington. The mixture also keeps the beef tender and tasting good.

Basic Ingredients

  • Beef
  • Olive oil for frying
  • Garlic
  • Herbs like parsley and thyme
  • Salt and pepper
  • Red wine vinegar
  • Dijon mustard (spicy also works)
  • Worcestershire sauce
  • Horseradish sauce
  • Flour
  • Puff pastry (pre-made or homemade)
  • Egg

What You Will Need

  • A skillet or frying pan for browning the beef
  • Wire rack to put the beef wellington on
  • Cooking sheet to go into the oven (wire rack will be on cooking sheet)
  • Optional foil for tenting

Tips & Tricks

  • Beef Wellington is a versatile dish, consider serving it as an appetizer instead of the main course. You can even serve it as part of dessert!
  • For an extra thin bread portion, use a crepe.
  • Add bacon to the mixture for a more flavorful experience.
  • You can make the puff pastry ahead of time and freeze it, then thaw it before use.
  • Using fresh herbs and spices makes it more flavorful than using dried spices.
  • You can also make beef wellington on the grill.
  • Cook longer (up to 30 minutes) for more well done beef.
  • If the pastry starts to burn before the beef is cooked to your desired taste, you can tent foil over the pastry to allow the beef to cook without the pastry browning further.
  • Reheat the beef wellington in the microwave for 10-20 seconds in the microwave.


How is the meat so tender?

Because the meat is cooked in a pastry surrounded by the juices of the mixture, it stays tender.

What else can you substitute for the mushrooms?

The mushrooms can be substituted for another type of vegetable. We used garlic in our mixture, but you can also use spinach or onions.

What is the difference between beef wellington and beef bourguignon?

Beef wellington consists of beef tenderloin coated in pate and duxelles then wrapped in puff pastry. Beef bourguignon a type of stew made with red wine, bacon, onions, and mushrooms. You can also choose to make the latter without mushrooms.

Do you need to have the wire rack?

The wire rack is necessary for the pastry to achieve optimum browning on all sides and not get soggy. This also enables you to check the meat on the inside with a meat thermometer without messing up the top of the pastry.


This dish is a very easy one to make, requires only a few simple ingredients, and can be prepared in almost no time. It makes a great appetizer or main course and can be served for any meal of the day. Impress everyone with your no mushrooms Beef Wellington at your next party.

Laura Ritterman

Hi, I’m Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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