Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! Vegan-adaptable. Video.
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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.
For this recipe, I recommend reading it all the way through before starting. It’s a simple recipe really, and after you do it once, I know you’ll find other ways to fill and adapt it.
How to make Mushroom Wellington
Step one: Make the mushroom filling.
Step 2: Let it cool and place in the center of the puff pastry dough.
Puff Pastry Tips:
TIP: When working with puff pastry, it helps to get it’s temperature just right. If it is too cold, it will be stiff and difficult to unroll. If too warm, it will lose its structure making it difficult to roll up neatly. Do this: 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 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. You could roll it out a tiny bit to smooth. Try to patch any holes.
Step 3: Fill each roll, seam side down. This recipe makes 2 rolls.
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 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 of the pastry to cook all the way through.
What to serve with Mushroom Wellington
- 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
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!
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Cheers and love,
Watch How to Make Mushroom Wellington! | Video
Vegan Mushroom Wellington with Rosemary and Pecans
- Prep Time: 45
- Cook Time: 35
- Total Time: 1 hour 20 minutes
- Yield: 8-10
- Category: Vegan Main
- Method: Baked
- Cuisine: Northwest
Description
Mushroom Wellington with Rosemary and Pecans – a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls.
Ingredients
- 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp)
- 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, rough 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)
- OPTIONS -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! Mixx 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.
Instructions
- 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.)
- Preheat oven to 400F
- 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.
- Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
- 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 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.
- 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 simple diagonal slits.
- 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!
- 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.
- See notes for making ahead!
Notes
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.
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 assemble 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. It will look “prettier” baked the day of.
You can leave out the wine altogether, and not replace it with anything. I find it does add another level of complexity, but up to you.
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
I am making this for Easter. I see one photo where you scored all the way through pastry and another lattice design where you didn’t score all the way through. Can you please clarify the difference. Also, do I need to prick the bottom of pastry with a fork to make sure it is cooked all the way through. Thank you for any added advice.
Hi Janice, I did not prick the bottom,it cooks through fine if your fillig is not overly wet- but feel free to if that is your preference. As far as scoring, it is pretty forgiving. I usually go all the way through to get that nice layered puff look, but again, up to you!
Very tasty mushroom dish. Added some small diced, roasted, butternut squash, and a minced Serrano pepper. I mixed in a cup of grated Comte, while the mixture was still hot. This helped give it a little body for shaping. I also wrapped the mixture in plastic wrap and twisted to get a nice evenly shaped log. I put it in the freezer for about 90 minutes to get a semi firm log, that it was easier to wrap the puff pastry around. Came out great Thanks.
Sounds interesting and delicious Joseph! Appreciate hearing your process.
I made these tonight; it was SO easy to make and so delicious! Finally I have a vegetarian holiday recipe that matches up to all the meat recipes. Will def make again. I felt like it could’ve been a bit juicier – perhaps I left it in the oven for too long, though I feel like a sauce of some kind to pair with it may be a great addition. Thank you!!
Glad to hear this Daphne! You can always serve it with our mushroom gravy!
Made this once before as written – wonderful !! This time I have halved the recipe and will be using 1 sheet of puff pastry, also halved, to make 2 individual servings. Thank you for an easy, yet still elegant, recipe.
So glad this worked out! Thanks for your helpful review.
Lovely! Made this for Christmas dinner and it was delicious! I did add a mustard/sour cream sauce as a side. I plan on making it again very soon, this time with a port/fig/rosemary compote. Very nice dish, elegant and easy! Thank you!
Sounds great Michele, glad you enjoyed!
Lovely! Made this for Christmas dinner and it was delicious! I did adda mustard/sour cream sauce as a side. I plan on making it again soon, this time with a port/fig/rosemary compote. Very nice dish, elegant and easy! Thank you!
So happy you enjoyed this!
made this for xmas day. very nice! loved by all
Awesome to hear Zoe!
This was so good. Made it for Xmas/hanukkah dinner. Added the goat cheese. Will definitely make again.
thanks so much Sharon! Glad you enjoyed it.
Made these last night for Christmas Eve dinner. My daughter and my “meat only” son as well as my easy to please husband absolutely devoured both wellingtons! I couldn’t believe how easy they actually were to make. Thanks so much for your great holiday recipes.
I love hearing this Kim! Glad everyone enjoyed it!
I made this one year for Christmas, and it is now a requested repeat every year!
Great!
Hi! I have made this before, and it was fantastic. I am looking to turn this into little bite-size portions for a holiday party by making them into little savory tarts. Do you think it could convert? Could I make and bake ahead and freeze?
I haven’t tried this but LOVE the idea of it Chrissy! I don’t see why you couldn’t bake and freeze?
Chrissy I do this often. Freeze the mushroom filling and then when need a quick app I thaw and put in phyllo dough and bake. It’s delicious.
Good to know Lynn- thanks!
I have to take this to a gathering which means I will cook it at home and then take it with me. Do you think it will be OK, I will likely be able to put it in the warming oven for a bit before time to eat.?
Yes Penny, this should be fine!
Made this for thanksgiving—-along with the fig and arugula salad. Fantastic!!!
Wonderful!
It was a vegetarian Thanksgiving for us this year with my vegetarian best friend joining us. This mushroom wellington was amazing and the 3 of us almost finished it off! I halved the recipe which worked perfectly and served it with traditional mashed potatoes, mushroom gravy, cranberry relish and balsamic herb roasted veggies. Thank you for this beautiful centerpiece for a vegetarian Thanksgiving celebration.
Wonderful to hear this Cindy! Sounds like a yummy meal.
this was beautiful on the table and so delicious. However, I have one whole wellington leftover. Understanding that it won’t be as pretty or as crispy, can I wrap this tightly and freeze for a month to serve again at Christmas? If freezing is possible, do you think it’d be best to reheat it low and slow?
Freezing should work! I would thaw completely- like over night and then reheat in the oven for 20 minutes or until heated through at 400°. You can cover loosely with foil if the crust is getting too dark.
Awesome! Thanks so much Sylvia; I really enjoy your recipies. I usually wait to make my shopping list till after I’ve reviewed your weekly email.
So nice to hear Anne!
Can you convection bake the entire time? or only last 10-15 minutes?
Hi Pesh, you possible can if you lower the heat by 15-30 degrees- I would still watch it though so it doesn’t over brown.
Could you prep part of this the night before at all? Reducing mushrooms takes quite a lot of time 😅
This is from the Notes in the recipe card- “If making ahead, I would recommend making the filling ahead, then assemble 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. It will look “prettier” baked the day of.”
What mushrooms would you recommend?
Hi Karen- I added more notes to the recipe card. Cremini, shiitakes, king oyster, wild mushrooms, portobellos, or a mix!
Cremini and portobellos are the same. Portobello mushrooms are simply the mature version of cremini mushrooms.
Right, either is fine to use. 🙂
This looks so delicious and perfect for my autumn potluck! Have you ever tried adding some cooked wild or brown rice for bulk? I’m concerned about settling as I’ll need to make and bake ahead. Thanks!
Hi Laurie- I have not tried that but it sounds good. Make sure to adjust seasonings in the filling to taste, as adding rice will dilute the flavor.
Can you share more guidance on the incorporation of cheese? I’d like to know how much cheese and when/how to add?
Hi Pech- I added some more notes to the recipe card. Add ½ -1 cup cheese, mixing it with the mushroom filling. 🙂
Thanks
This may be a dumb question, but should I finely chop the pecans? I plan on making this for my daughter., who is vegan. I’ll make one vegan and one with cheese.
We chop them smallish. If you want more texture, chop bigger, less texture, chop smaller, up to you! 🙂
I like the idea of including goat cheese. Can you share a little more info on quantity, when and how to incorporate the goat cheese?
Make sure the filling is completely cool. Add cold chunks of goat cheese into the mushroom mixture. Depending how cheesy you want it, maybe about 6 ounces?
This looks amazing! Do you think I could Air Fry these to cook the completed pastries? I have both a Ninja XL Grill (with Bake, broil, and and air fry options) and a Microwave with AirFry functionality that isn’t as powerful….
I do pizzas in the Ninja and it cooks much faster, so I would have to be careful about the temp and time. This device circulates hot air during cooking so I guess that counts as convection?
Mainly wondering if you think an air fryer would do a good job with this. For pizza I find that 8 minutes at 390 is enough.
Hey Lauren, I have not tested this with an air fryer, though I do really like the idea of it. If it were me, I would cook it at a lower temp-maybe 325- 350F but I am just guessing here. Will you let us know how it turns out?
This is a fabulous recipe. It is very easy however it does take approx. 45-55 minutes to cook all the liquid out of the mushrooms but that doesn’t require your constant attention so no problem there. Whatever time it takes for that part is well worth it as the flavor is wonderful. It is deep and rich with the slightest nuance of a sweet/tang from the sherry wine and vinegar. This is a recipe that I will make over and over again and maybe next time I will try adding cheese however I needed a vegan dish and this was a huge hit with all.
Great to hear Sarah! And yes play around with it, cheese would be yummy!