Mushroom Wellington with Rosemary and Pecans– a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 
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!!!
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 soooooooo 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. Plus they taste great the next day and are so easy to make!
How to Make Mushroom Wellington! | 30 Second Video
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.
It starts with creating the flavorful mushroom filling.
Then its a matter of laying it on the pastry dough and and rolling it up!
Brush with an egg, or “eggless” wash (see the recipe) and score.
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!
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.
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 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!
For more Vegan Dinner recipes… go here! 40 Mouthwatering Vegan Dinner Recipes!
Cheers and love,
Sylvia
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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!)
Ingredients
- 2 sheets vegan puff pastry, thawed in the fridge overnight.
- —-
- 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
- 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)
- ½ teaspoon pepper
- 2 teaspoons truffle oil ( optional)
- OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta!
- “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.
- Preheat oven to 400F
- MAKE THE FILLING: 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 some cheese if you like.
- Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
- Fill Pastry: 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 simple diagonal slits.
- Bake: Place 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 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.
Keywords: mushroom wellington, vegan main, vegan christmas main, vegan thanksgiving main, vegan mushroom wellington, mushroom wellington recipe, mushroom wellington vegan, vegan thanksgiving recipes, vegan main dish, vegan christmas
I’m not good at phyllo dough, but was confused with the wording of half the amount on the sheet then fill another sheet.. I didn’t understand what that meant-2 different logs? I also didn’t know how many thin sheets to wrap the filing. The first one I only wrapped with 2 but it seemed too thin so the second one I wrapped with multiple but then the crust lacked flavor and was thicker. Loved the filling and if you could give me advice on how many sheets and how to add flavor to the sheets/outer wrapper, I will try not to screw that part up again. It was not beautiful and was impossible to cut slits but was delicious filling. I really want to get this right so I can make for family! Thank you!
★★★★★
Hi Courtney. To be clear- this is not made with phyllo dough- it is made with puff pastry. Very different! Typically in a puff pastry box there are two sheets, so you make two logs. I totally see the confusion if making with phyllo. I haven’t made this with phyllo- so guessing at this point, but if I had to guess I’d say you’de need at least 8 layers of phyllo, each layer brushed with olive oil, to keep it all together. Puff pastry is so much easier to work with.
This looks delish! Question: when I’m rolling it up do I pinch the ends to seal or just leave it open?
Pinch and tuck under a little.
I was thinking of using water chestnuts for the nuts for crunch
and tofu for the cheese to reduce fat and add protein.
What are your thoughts.)
Sure!
Amazingly delicious! This will be my go to holiday dish every year. I added about 2oz of goat cheese to this years Wellington. I look forward to trying truffle oil next year.
★★★★★
We made this recipe for our Christmas dinner last night and it was so good. I used phyllo pastry because I couldn’t find puff pastry and our side dish was asparagus. The Wellington was so addictive. It is so flavourful and satisfying. Who needs meat? Definitely a meal we will make again. Your recipes rock!
★★★★★
Love this and easy to make! The pastry was hard to eat, so what did I do wrong??? A hit but need to make again and have pastry better.
What brand did you use?
This was a super easy recipe and everyone loved it. There was even talk of replacing our stuffing recipe with this recipe!
★★★★★
Made this for my cooking club It was such a hit that I made it for Christmas too. Perfect as a main for the vegetarians and a great side dish for the others
★★★★★
We made this for Halloween dinner (a special occasion in our house!) and it was absolutely delicious! Thank you so much!
★★★★★
Looking forward to making this! Is it also ok to use dried rosemary if I cannot get a hold of fresh?
Thanks!
I think that should be fine- use 1/2 or a 1/3 of the fresh amount.
Making this dish next week. Husband is allergic to all nuts. Should I try to swap for something else with a crunch, like rice crispies or granola? Or is it not needed?
Maybe just add more mushrooms, or cubed roasted butternut?
Hi Sylvia,
Could you make the filling ahead and freeze it?
I think so? Just make sure when thawed it is not too “watery”. Pat it dry, strain or cook of any liquid.
I’m not a huge mushroom fan but made this for those in my fam who are…I could have eaten the entire dish, just outstanding flavours, what a winner thank you! Used port and stuck to the recipe, nicest vegi wellington ever, it’ll be a Christmas dish for sure
★★★★★
Hi, could the pecans be pulsed down to almost nothing or would it change the consistency of the dish? Have a family member that had trouble chewing pecans and most nuts. Thank you
That would change the consistency too much.
Excellent dish. Made a red wine reduction as an addition and this was the ultimate finishing touch
★★★★★
Love it!
Easiest and most delicious vegan Wellington I’ve made!!! Did 1.5 lbs of mushrooms and a small thing of baby spinach. It was amazing!
★★★★★
This was incredible! I used 1 lb of mushrooms and 1 lb of kabacha squash (based on someone else’s recommendation and which I roasted first) and I can’t say enough. This was delicious and perfect with a side of sautéed kale. Feasting at Home recipes are always a win for me!
★★★★★
OMG! What a winner! Made this for a dinner party…. soooooo good! Full of flavour. Made vegan ricotta for this too. So lovely!
This will definitely be part of my Christmas dinner.
★★★★★
Made this tonight as part of our Thanksgiving dinner – it was delicious, and really beautiful to serve.
★★★★★
Excellent recipe! I used 1.5 pounds of cremini mushrooms and about half a pound of roasted kabocha squash (added after the mushrooms were finished cooking, and the wine and vinegar cooked away). Also used 8 ounces of grated gruyere. The pastry browned up nicely (I cooked it in the top third of the oven for the first half, then moved it to the middle). Used pecans, which added a nice texture. I served this with a side of spinach in béchamel sauce. I really needs to be eaten with something saucy like that, I think. I will definitely make this again.
★★★★★
I made this delicious dish for our Thanksgiving dinner. Made the filling ahead and completing the Wellington was a snap. Thank you for this awesome recipe!
★★★★★
I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious
★★★★★
Great to hear!
This recipe is simple & delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.
★★★★★
This Recipe is simple & delicious! I added goat cheese & spinach into my filling and it turned out so yummy! 5 Star Recipe.
Great recipe, thank you. Very simple but tastes special. You’re so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.
★★★★★
Loved the recipe. Very easy to make and it’s impressive to serve. I used cream cheese and it worked very well.
★★★★★
I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol
★★★★★
Can I freeze? If so when is it best to freeze (before or after cooking )?
Great question. I would freeze after baking this, but honestly haven’t personally tried this.
I may be reading this wrong, but I am a little confused. Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.
★★★★★
Yes, use both sheets of puff pastry- there are usually two in each package.
What sauce wuold you serve with this dish.N
How about Mushroom Gravy- there is a recipe on the blog. Or cranberry sauce????
Absolutely delicious and looked super fancy! Tried with cheese and without cheese and both were amazing. Thank you!!!
★★★★★