When serving beef wellington, the ends with just dough and mushrooms are sliced off. They are so delicious, I’ve never seen them left on a plate. Always gone! It feels like they deserve to be featured as an appetizer and have their own recipe.

Mushroom Pastries
Mushroom Pastries

Mushroom Pastries aka Wellington Butts

Prep Time1 hr
Cook Time30 mins
Total Time2 hrs
Course: Appetizer, Side Dish
Cuisine: American, European, French
Keyword: lycooking, lyukum cooking lab, mushroom, pie, recipe, roll
Servings: 12 portions
Calories: 162kcal



  • 280 g wheat flour all-purpose
  • 1/2 tsp Saf Instant Yeast
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1 egg large
  • 50 g sour cream
  • 50 g milk
  • 50 g butter


  • 454 g mushrooms fresh baby bella
  • 1 tbsp toasted shallots
  • 1/2 tbsp heavy whipping cream
  • 1/2 tbsp butter
  • 1/8 tsp black pepper freshly ground
  • 1/8 tsp thyme French, dry
  • 1/4 tsp kosher salt
  • 4 tbsp Parmesan cheese grated, to sprinkle on top of the layer of cooked mushrooms

egg wash

  • 1 egg yolk
  • 1 tbsp water
  • 1 pinch kosher salt


to make the dough

  • Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  • Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay in room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, or longer (up to 3 days) until ready to assemble the roll.

to pre-cook mushrooms

  • Clean mushrooms with dry paper towels and dice.
    Diced mushrooms
  • Place a large skillet on high heat and add 1 tbsp of butter. When butter is melted, add mushrooms. Season and cook them on high heat, constantly stirring, until reduced in volume 4-5 times.
  • Add cream, thyme, toasted shallots, cook for another minute stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.

to make the roll and bake it

  • Preheat oven to 350F. Line baking pan with a silicone mat or greased parchment paper.
  • On the dough, spread pre-cooked mushrooms 0.2" thick, leaving an uncovered border about 1" wide. Sprinkle with cheese.
    Making Mushroom Pastries
  • Roll two ends towards the middle. (See Poppy Seed Roll illustrated instructions.) Secure the filling and carefully roll it upside down to the lined baking pan.
  • Score the top making 1/2" intervals and cutting through to the layer of mushrooms. Make an egg wash and brush the top.
    Making Mushroom Pastries
  • Bake for 25-30 minutes. Let it cool down to room temperature before slicing. Use serrated knife for slicing.


Calories: 162kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 40mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g
Mushroom Pastries