Savoury Mushroom and Caramelised Onion Wreath

A savoury mushroom wreath made with butternut squash, puff pastry, and caramelised onions. This is a great vegan main dish for the holidays and beyond.

A very nice holiday main, this mushroom and caramelised onion wreath features flakey puff pastry, herbs and spices, and a hint of sweet butternut squash. No vegetarian would be disappointed to have this as their holiday table centrepiece!

I use vegan puff pastry since I can’t eat dairy, and that means this is a fully vegan dish. Ultra savoury and with great texture (no mushy lentil loaf, please) it’s a joy of a meal.

The caramelised onions play an important role here, making up almost half of the filling. The linked recipe calls for red wine to finish the onions and it’s a noticeable flavour note here, so I encourage you to use it.

Vaguely like a giant vegan sausage roll, this is very hearty and very holiday appropriate. I think it’s just as nice for winter holidays and springtime.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Savoury Mushroom and Caramelised Onion Wreath

Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.

Ingredients

Method

Start by making the caramelised onions, and take the pastry out to thaw if needed. The onions need two hours plus chilling time and the pastry will need at least four hours to thaw.

Preheat the oven to 200C (400F).

Add the mushrooms, squash, walnuts (if using), olive oil, sage, rosemary, salt, pepper, and paprika to a roasting dish. Mix until the vegetables are coated, then bake for 25-30 minutes, or until reduced by about half and the vegetables have golden edges. Set aside to cool completely.

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Once the onions and mushroom filling are chilled, assemble the wreath. Roll the pastry out between two pieces of parchment paper to a rectangle about 40x25cm (16×10 in.) in size. Keep the bottom piece of parchment paper under the pastry while filling.

Add the caramelised onions to the centre of the rectangle, then top with the cooled mushroom filling.

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Take the edge of pastry closest to you and fold it over the filling, gently pressing with your fingertips to move the pastry under the filling to form a log. Tighten the log as possible but don’t pull or stretch the pastry. Tuck any filling that’s fallen out back in on the sides.

Continue to roll the log over to take up the remaining pastry. Use a water dampened pastry brush to brush along the inner edge of where the pastry folds over for a good seal.

Gently move the log into a circular shape, bringing the two unsealed ends together. Tuck one inside the other and brush with a little water to seal again.

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Use the parchment paper under the pastry to slide it carefully onto a large baking sheet.

With a sharp knife, cut about nine slits in the top of the wreath. This allows steam to escape and will give a nice guide to cut the pastry after baking. Avoid cutting where the seams meet at the circle (as you can see, it’s almost invisible after baking).

Preheat the oven to 200C (400F) again. Chill the pastry if possible while the oven preheats.

Optionally, brush the top and sides of the wreath with an egg wash before baking (skip this step if vegan). This will result in a very golden, crispy outer crust.

Bake the pastry for 35-40 minutes, or the pastry is a deep golden colour and feels crisp. Cool for about ten minutes before slicing and serving.

Tips and Notes

Most puff pastry is vegan unless it states ‘full butter’ or something along those lines. Just check the ingredient list to make sure. Not the healthiest option, maybe, but much nicer than a nut roast.

The walnuts are optional (I forgot to add them to the photographed wreath) but add a nice extra layer of texture.

Make sure you use proper caramelised onions, not browned/sauteed onions – they’re a big player in this recipe and it won’t be very good without. For a speedier assembly the day of baking, cook the onions beforehand and refrigerate.

A variety of mushrooms is nice, but not necessary. If you want a really strong mushroom flavour, you could add some rehydrated dried mushrooms into the mix. I’ve used mostly white and brown button mushrooms with shiitake and oyster in smaller amounts.

This is a relatively time consuming recipe in the waiting. The filling needs to be completely cooled before wrapping in the pastry, so again, you may want to make the mushroom filling ahead of time too. As this doesn’t refrigerate as well (cooked mushrooms generally don’t), I recommend making it earlier in the day rather than the day before.

Everything must be cold before adding to the pastry, and chill the wreath again before baking. If it gets too warm it will lose the flakey texture.

Substitutions

Of course you can sub a butter-based pastry if you prefer, if the dish doesn’t need to be vegan.

Pecans are the best substitution for walnuts, but hazelnuts will work too. For a nut free option I recommend leaving the nuts out rather than subbing with seeds.

Change up the herbs as you prefer. I have way too much sage and rosemary in the garden, so I’ve chosen those, but thyme is a very nice addition. A dried blend like herbs de Provence would be good.

Any type of winter squash (barring spaghetti) would work here – don’t feel constrained by butternut.

More Holiday Dinner Ideas

Vegan Holiday Pie with Hot Water Pastry
Roasted Vegetable Pie with Puff Pastry
Vegan Mushroom and Pumpkin Shepherd’s Pie
Roasted Cauliflower Tacos with Refried Beans
Vegan Stuffed Acorn Squash

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

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