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 it’s a matter of laying it on the cold pastry dough and rolling it up!
Puff Pastry Tips:
TIP: When working with puff pastry, it helps to get its temp, 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.
Fill each roll, seam side down.
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!
You May Also Like :
- 40 Mouthwatering Vegan Dinner Recipes!
- Savory Leek and Kale Galette
- Sagey Mushroom Walnut Roast
- Mushroom Gravy
- Vegan Lasagna Bolognese with Mushrooms
Cheers and love,
Sylvia
Print
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, 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 -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: 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 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). 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.
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 have been dying to make this for months. Finally have all the ingredients and made it tonight. It is simply delicious!! Thanks for sharing this recipe.
★★★★★
I love this recipe and make it all the time! (Actually, I love all your recipes!) I’m wondering about freezing the filling. I’m going to see my parents (after over a year!) and would love to make this for them, but I would need to make the filling a week in advance. Do you think freezing would be best? A week seems like too long in the fridge?? Thanks!
★★★★★
I always have issues with freezing mushrooms- but others have tried and I think it has worked?
Yumaliciuois. Made the Vegan recipe. Sooooooo good!
★★★★★
I absolutely love this recipe! Do you think I could make ahead and freeze the filling?
Honestly Lynn, I’m not sure. The filling may get watery? I guess you could try?
I love this recipe and make it often; have a nut allergy, so we leave out the pecans and use herbed goat cheese. Also have included Tempeh for a bit more protein; it’s delicious. Thanks!
★★★★★
Please give me an idea how long it takes to get the mushroom liquid to evaporate (each time). Are we talking 10 minutes or like 30 minutes?
10 🙂
I am yet to actually eat this, because my pastry just completely collapsed and tore itself through once I tried to work with it. I have realised retrospectively that it should still have been fridge-cold in order to not just completely tear up, but unfortunately it’s too late to save my dinner now. I appreciate some of your readers will be savvy enough to realise that, but for less experienced cooks like myself it would probably be best to put a note on your recipe about that.
Thanks, I added some notes- appreciate the feedback- helpful!
I love this recipe, I used half white shrooms and half portables and walnuts. Most of my cooking is done in cast iron so I have a tip for simmering all the liquids down… move all the mushroom filling to the outer edges of the pan. When stirring give it all a little press with wooden spoon.
★★★★★