Wild Mushroom Wellington & Edamame Butternut Squash Succotash

Delicious and bursting with flavour, this wild mushroom wellington and edamame butternut squash succotash is perfect for a fresh summer time meal that everyone can enjoy and is sure to impress your guests.


1 cup cremini mushrooms, sliced
1 cup shitake mushrooms, keep whole, stems removed
1 cup king oyster mushrooms, sliced lengthwise
1 cup mushroom stock
1 clove garlic finely chopped
2 tbsp olive oil
2 tbsp butter
1 bunch swiss chard, steamed and stems removed
1 pkg puff pastry sheets
1 cup cooked Le Puy green lentils
4-5 sprigs of thyme, finely chopped
½ tsp salt
¼ tsp crush black pepper
1 egg lightly beaten


Take puff pastry out of package and bring to room temperature, enough so that it can be unrolled. Then, place it on a small sheet pan covered with cling wrap in the fridge while you prepare the rest of the Wellington.

In a large fry pan on medium-high heat, add olive oil and all the mushrooms. Sautee until mushrooms are softened slightly and there is a nice brown colour on them (roughly 4 - 5 mins).

Add the butter, garlic and thyme. Stir for 1 - 2 mins until fragrant. Then, add the mushroom stock and bring to a boil, simmering until more than half the liquid has evaporated and you are left with a thick mushroom ragù. Taste and adjust the seasoning with salt and pepper to your liking. Before assembling the wellington, let the mushrooms cool completely.

Take the puff pastry out of fridge. The pastry dough should be thawed enough to work with so that it doesn’t break when you fold it but not so soft that it collapses as you work with it. Note: you can always put back in fridge to harden if it gets too soft.

Afterward, preheat the oven to 400°F.

Now you’re ready to assemble your Wellington. Make the Wellington right on a sheet pan lined with parchment paper. First, lay one sheet of the puff pastry on it. Meanwhile, keep the other pastry sheet covered with cling wrap or a damp cloth so it doesn’t dry out.

Next, lay the steamed swiss chard in layers in the centre of the pastry. Keep at least 2.5” around the edges of the pastry free of toppings. Then add the lentils and then top with the mushroom ragù.

Add the top puff pastry sheet to top of the veggie pile. Gently smooth the pastry over the mound, carefully removing any air bubbles. Once the top is set in place and the edges are sealed, cut the perimeter of the puff pastry so it is even all the way around, leaving about 2 inches to crimp.

Starting in one corner, pinch the top and bottom pastry together between your fingers to seal it, making a decorative trim. Alternatively, you can use a fork and gently press to seal. Turn the tray and continue with whichever method you choose to fully seal the Wellington on all sides.

Finally, brush the beaten egg onto the entire Wellington and then cut 3 - 4 dents in the top for venting. Place the Wellington into the preheated oven and cook for about 25 - 35 minutes. The pastry should be a deep golden brown.

Let rest about 10 minutes before slicing. Serve with succotash!

Edamame & Butternut Squash Succotash


1 cup edamame, cooked
2 cups butternut squash, chopped and roasted
1 cup of walnuts chopped and toasted
2 tbsp olive oil
¼ cup chopped parsley
½ tsp salt
¼ tsp cracked black pepper


In a heavy skillet over medium heat, add oil and then rest of ingredients. Stir carefully until everything comes together and the succotash is heated through. This can be made ahead of time and served hot or at room temperature.

Stella Artois
Wild Mushroom Wellington & Edamame Butternut Squash Succotash