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 the perfect, most elegant, vegan main dish for your Thanksgiving, Christmas or holiday table! And the best part? It is very simple!!!
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. Plus they taste great the next day and are so easy to make!
It starts with the filling. Sauté mushrooms, onion, garlic and rosemary in a little olive oil until all the liquid has evaporated. This take a bit of time, and you want to patient here – but everything else moves quickly, I promise! And you can absolutely make the filling ahead!
Stir in the pecans and other seasonings, let cool and divide the filling among two sheets of puff pastry, one at a time. If going for extra extravagance, a tiny drizzle of truffle oil over the filling is divine.
And roll it up!
Brush with an egg, or “eggless” wash (see recipe) and score.
This works better if you brush with egg wash first, not after like you see I did here in the photo.
So “egg” wash first, then score!
I used a clean razor for this. Feel free to try other designs, herringbone is nice too, along with leaves and vines.
Bake it at 400F 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 to cook through.
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 borrowed 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.
Hope you like this Vegan Mushroom Wellington as much as we do. A beautiful vegan main dish for the holidays!
Here’s one more vegan main dish to think about! Vegan Shepherds Pie!
Cheers and love,
Vegan Mushroom Wellington with Rosemary and Pecans
Mushroom Wellington with Rosemary and Pecans – a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings!
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 8-10 1x
- Category: Vegan Main
- Method: Baked
- Cuisine: Northwest
- 2 tablespoons olive oil (or butter)
- 2 pounds mushrooms, sliced, stems OK (except Shiitake stems)
- 1 large onion, diced
- 4–6 fat garlic cloves, rough chopped
- 1 tablespoon chopped fresh rosemary (or sage, or thyme)
- 1 teaspoon kosher salt
- ⅓ cup sherry wine, or ruby port (or red or white wine)
- 1 cup chopped, toasted pecans
- ½ teaspoon pepper
- 2 teaspoons truffle oil
- 1 teaspoon balsamic vinegar
- OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese
- “Egg” wash – use nut milk or melted coconut oil to brush on the pastry. If not worried about vegan, whisk an egg with a tablespoon of water.
- 2 sheets vegan puff pastry, thawed in the fridge overnight.
Preheat oven to 400F
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 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 wine and again, sauté until relatively dry and all the wine has cooked off. You do not want a watery filling. Add the toasted pecans, pepper, truffle oil and balsamic. Taste, adjust salt. At this point you could fold in cheese.
Let this cool 15 minutes ( you could make the filling a day a head and refrigerate). When the filling is at room temp, unroll the puff pastry onto a parchment lined baking sheet. 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.
Brush with the egg or eggless wash. Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just diagonal slits. Place in the oven for 35 minutes, checking after 25 and rotating 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 10 minutes) Please, let’s not have any pale pastries!!!
Let them cool for a few minutes before cutting and serving. Garnish with Rosemary Sprigs. It’s OK to serve at room temp, but warm is best.
See notes for making ahead!
Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor. Roasted parsnips or roasted sweet potatoes, sautéed kale, roasted sun chokes ….would all work well here.
Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts.
When I made these, I made one roll vegan and one with cheese. Both are good. 😉
If wanting to make ahead, I would recommend making the filling ahead, then assembly and bake 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.
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