Mushroom Wellington with Rosemary and Pecans

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! Vegan-adaptable, gluten-free adaptable.  Video. 

this recipe!

The moment you accept what troubles you’ve been given, the door will open. ~Rumi~

Here’s a little number that may come in handy for the holidays – Mushroom Wellington with Rosemary and Pecans. This, my friends, is the most elegant,  vegan main dish for your Thanksgiving, Christmas, or holiday table! And the best part? It is very simple!

What I love about this recipe is that you can make it in stages, making the filling a day ahead, refrigerating, then rolling and baking right before the meal. That way it is so easy. You can also bake this ahead and reheat, but I find it’s “prettier” baked the day of.

Earthy, savory mushrooms and toasty, nutty pecans are enfolded in a tender, golden, flaky crust. Non-vegans will love it too. Does it really get better than this?! It’s made simple with store-bought puff pastry (many brands out there are vegan) and can be made ahead – a godsend for those of us with compact kitchens. Each recipe makes two 12-14-inch rolls.

Keep both vegan or add cheese to one for more variety. Either way, your guests are sure to enjoy.

IngrediEnts

• Puff pastry – you’ll need one 17-18 ounce box, usually with 2 rolls. Pepperidge Farms is vegan, and I personally prefer the Darfour brand, made with real butter, and they also have a gluten-free option available at Whole Foods. Make sure you thaw the puff pastry overnight in the fridge.
• Mushrooms – cremini, king oyster, shitakes, portobello, chaterelles, or other wild mushrooms, or a mix.
• Olive oil-or butter - for sautéing.
• Onion and garlic – for savory flavor.
• Fresh rosemary (or sub fesh sage, or thyme)
• Wine- for a bit of flavor and deglazing the pan.  Sherry wine, marsala wine, ruby port, red wine or white wine – or leave it out!
• Balsamic vinegar– for acidity. 
• Toasted pecans – ( or feel free to sub hazelnuts or walnuts)
• Salt and black pepper
• “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If you’re not worried about it being vegan, whisk an egg with a tablespoon of water.
• Optional:  add truffle oil (white or black, a little truly elevates!), cheese (pecorino, gruyere, goat cheese or cream cheese) or use a meltable vegan cheese- or make vegan ricotta to mix with the mushroom filling.
• Serve with my optional Port Sauce- see recipe notes.

Chef’s Tips

•  I recommend reading the recipe through before starting. It’s a really simple, and after you do it once, I know you’ll find other ways to fill and adapt it.
• Cold but Thawed. When working with puff pastry, it helps to get its temperature just right. If it is too cold, it will be stiff and difficult to unroll. If it is too warm, it will lose its structure, making it difficult to roll up neatly.
• Thaw it overnight in the fridge. Pull it out of the box (but leave it in the plastic) and set it on the counter 15 minutes before rolling while your filling is cooling.
• Unroll one pastry at a time. If it feels stiff, just let it continue sitting on the counter until it relaxes a bit. This will prevent any tearing. Roll it out on a piece of parchment with a rolling pin-just a tiny bit to smooth it out. Try to patch any holes.
• Make the optional Port Sauce to serve on the side.

How to make Mushroom Wellington

*Thaw the frozen puff pastry dough in the fridge overnight. 

Step one: Make the mushroom filling. Sauté onion, garlic, mushrooms, and rosemary. Deglaze the pan with wine, cook it off, season with salt, pepper, and balsamic, and stir in the nuts.

Step 2: Let it cool, then place half the filling in the center of the first puff pastry sheet. Roll it up and place seam side down.

Step 3: Repeat with the second piece of puff pastry.

Step 4: Brush with an egg, or “eggless” wash (see the recipe).

***This works better if you brush with wash first, not after, like you see I did here in the photo.

So egg wash first, then score!

Step 5:  Score. I used a clean razor for this. Feel free to use a very sharp knife … or to try other designs, herringbone is nice too, along with leaves and vines.

Step 5: Bake it at 400°F for 35-40 minutes, checking and rotating after 20. Let it get a deep golden color. Please friends –I don’t want to see any pale pastries on Instagram! Golden and flaky! Be patient. 🙂 You want all the layers of the pastry to cook all the way through.

Storage

Store in an airtight container in the refrigerator for 3-4 days. To reheat, place in a 375 oven, uncovered. Microwaving will make the pastry soggy.

Make it Ahead

Leave off the eggwash until right before baking. Make the rolls, wrap them tightly, and refrigerate for up to 24 hours. Let it sit on the counter for 15-20 minutes before baking.

Or freeze it, unbaked ( for up to 3 months). Thaw overnight in the fridge, bring to room temp (15 mins) before baking. Leave off the eggwash until right before baking.

What to serve with Mushroom Wellington

• Port Wine Sauce – see the recipe card “notes” below.
• Pan Sauce
• Pear Salad with Vanilla Fig Dressing
• Fig Arugula Salad with Pecans
• Roasted Garlic Mashed Potatoes
• Roasted Fall Vegetable Salad with Maple Curry Dressing
• Roasted Root Vegetables
• Red Wine Poached Pears for dessert!

This recipe was inspired by Nicole over at Delicious Everyday, who makes her vegan puff pastry from scratch, which is an option too.  I’ve adapted her idea and simplified it here, but feel free to embellish as you like. Once you get the basic idea,  it will be easy to add your own personal touches.

I hope you like this Vegan Mushroom Wellington as much as we do. A beautiful vegan main dish for the holidays!

You May Also Like :

• How to Make Pan Sauce
• What is Lion’s Mane (and How to Cook It)
• Our 40 Best Mushroom Recipes!
• 40 Mouthwatering Vegan Recipes!
• Savory Leek and Kale Galette
• Sagey Mushroom Walnut Roast
• Vegan Lasagna Bolognese with Mushrooms
• Best Baked Potato Recipe
• Stuffed Mushrooms
• Whiskey Sour

Cheers and love,

Sylvia

Watch How to Make Mushroom Wellington! | Video

Vegan Mushroom Wellington with Rosemary and Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 137 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 45
• Cook Time: 35
• Total Time: 1 hour 20 minutes
• Yield: 8-10 1x
• Category: Vegan Main, vegetarian main, thanksgiving recipes, Christmas recipes, fall recipes,
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

Mushroom Wellington with Rosemary and Pecans – a simple, tasty vegan main dish that can be made ahead, perfect for holiday gatherings!  Serve with optional Port Wine Sauce. *Make sure to thaw your puff pastry before you start (overnight in the fridge is easiest!) Makes 2 rolls. 

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Ingredients

Units USM Scale 1/2x1x2x

• 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp) See notes.
• 2 tablespoons olive oil (or butter)
• 2 pounds mushrooms: cremini, king oyster, shitakes, portobello, wild mushrooms or a mix.
• 1 large onion, diced
• 4-6 fat garlic cloves, roughly chopped
• 1 tablespoon chopped fresh rosemary (or sage, or thyme)
• 1 teaspoon kosher salt
• 1/4 cup sherry wine (not sherry vinegar), marsala wine, ruby port (or red wine or white wine) - or leave it out! See notes.
• 1 teaspoon balsamic vinegar
• 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)
• 1/2 teaspoon pepper
• 2 teaspoons truffle oil (optional, but good)
• Optional: if you want to add cheese, add 1/2 - 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta! Mix it with the mushroom filling.
• "Egg" wash: use nut milk, cream or melted coconut oil to brush on the pastry. If not worried about it being vegan, whisk an egg with a tablespoon of water.
• Optional: Serve with Port Sauce (see notes)

Cook Mode Prevent your screen from going dark

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Instructions

1. Make sure your puff pastry is thawed before you start –cold, but thawed. (Note: if it is too warm, it may fall apart; if too cold, it will be too stiff to roll.)
2. Preheat oven to 400°F
3. Make the filling.  Slice the mushrooms. Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling (it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in ½-1 cup cheese if you like.
4. Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
5. Fill 2 Puff Pastries:  Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable).  Gently, roll it out just a bit so it’s smooth (do not roll it too thin), extending it by 1/2 inch. Patch any holes. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.
6. Brush with the egg wash or eggless wash.
7. Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just simple diagonal slits.
8. Bake: Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes). Please, let’s not have any pale pastries- nice and golden!
9. Cool for  5-10 minutes before cutting and serving. Garnish with rosemary sprigs. It’s OK to serve at room temp, but warm is best.
10. Slice and serve with optional port sauce- *see notes.

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Notes

Gluten-Free: Dufour’s gluten-free puff pastry is available at Whole Foods.

Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor (adjust salt and seasonings!). Roasted parsnips, wilted spinach, roasted sweet potatoes or butternut, sautéed kale, roasted sunchokes… would all work well here.

Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts.

Adaptable. When I made these, I made one roll vegan and one with cheese. Both are good. 😉

If making ahead, I would recommend making the filling ahead, then assembling and baking it the day of. OR you can also make and bake the whole thing ahead and reheat ( letting it come to room temp first).  If baking ahead, bake until the puff pastry is cooked through, but not too golden. Let it get golden when reheating. It will look “prettier” baked the day of.

You can leave out the wine altogether and not replace it. I find it does add another level of complexity, but up to you.

Optional Port Sauce: In a small saucepan, saute 1 chopped shallot with 2-3 chopped garlic cloves in 2 tablespoons olive oil over medium heat until softened and fragrant.  Add 1 ¼ cups of stock and 1 1/4 cups of red ruby port, along with a few sprigs of fresh herbs (rosemary, thyme, or sage). Simmer over medium-high heat until reduced and glossy, roughly 25-30 minutes.  You’ll have about ½ cup of sauce. Strain, return to pot, whisk in 1-2 tablespoons of butter (or vegan butter) and season with salt and pepper. 

Nutrition

• Serving Size: 1/5 of one roll
• Calories: 390
• Sugar: 1.7 g
• Sodium: 125.4 mg
• Fat: 30.1 g
• Saturated Fat: 3.8 g
• Carbohydrates: 26.2 g
• Fiber: 2.1 g
• Protein: 4.9 g
• Cholesterol: 0 mg

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