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
It starts with the filling. Sauté mushrooms, onion, garlic and rosemary in a little olive oil. Splash with a little sherry wine, port or wine, then cook all this liquid off, taking your time here to make sure the filling is quite dry.
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 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 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!
For more Vegan Dinner recipes… go here! 40 Mouthwatering Vegan Dinner Recipes!
Cheers and love,
Sylvia
PrintVegan 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: 45
- Cook Time: 35
- Total Time: 1 hour 20 minutes
- Yield: 8-10 1x
- Category: Vegan Main
- Method: Baked
- Cuisine: Northwest
Ingredients
- 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
- “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.
- 2 sheets vegan puff pastry, thawed in the fridge overnight.
Instructions
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 sherry wine and balsmic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is imortant- you absolutly do not want a watery filling ( it will turn into a mess!).
Add the toasted pecans, pepper, truffle oil. 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!
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.
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Varied the recipe a bit, grated an onion in and sautéed before adding mushrooms.
Also switched half mushrooms for butternut squash which I pre-cooked in the oven and tossed in some wilted spinach for iron. I made this with crumbled goats cheese. It was so good. The pecans add a really nice texture giving it a lovely crunch.
I served it with a veg gravy.
★★★★★
Really great recipe!
Editions i made: To get more of the notes of traditional Beef Wellington, I added a scant layer of Wholegrain mustard and a layer of prosciutto ham before rolling the Wellington.
I also put all of the mushroom mixture into just one sheet of puff.
It turned out absolutely delish. I’ll make this again.
Thanks!
Super delicious!! I used a combination of portobellos and white mushrooms, made it without cheese, and cooked off the liquid as instructed to ensure it was not at all wet. I thought this was very easy to make, especially considering how glamorous it looks! Used the egg wash (we are not vegetarian, let alone vegan). The only substitution was for the truffle oil, I couldn’t find it easily so I found some truffle butter at Trader Joe’s and used a little of that. Fantastic!!! Thanks for this very elegant and different vegetarian main dish!
★★★★★
Love your substitution, great idea!
Delicious! Made it with roasted pumpkin and wilted spinach in it to cut down on the richness. Served with vegan gravy.
Went down well with vegans and omnivores!!
Thankyou!
★★★★★
PS I used button mushrooms because they aren’t as rich as some others. Didn’t use wine because (although i like to drink wine!) i never like the flavour in cooking. And substituted pecans for walnuts as that was what i had in my pantry
So great to hear Faye- thanks so much!
This was just okay. Kind of weirdly sweet and not really that flavorful. My family said it was a good vehicle for gravy. But honestly way too much work for the outcome.
★★★
Sorry you didn’t care for it.Can you tell me what alcohol you added to the mushrooms?
can you freeze this as a whole, i.e. once put together in the pastry and then freeze?
Not just the filling separately?
Many thanks
I think it would work? But have not tried doing this. Has anyone else- curious to hear!
Yum. Am making skinny ones (with cheese inside to help bind) as veggie sausage rolls. thx!
Oh Cool Bri! Thanks for sharing!
What type of mushroom did you use?
Hi I’ve used cremini mushrooms and another time with chanterelle mushrooms.
If I had known that phyllo and puff were not the same, it would have been better. That said, the filling needed something to hold it together better. We wound up making a vegan mushroom gravy and drizzled that over the warmed pastry. Really good, but still a loose filling. Looking for a tasty vegan cream cheese for next one…and vegan puff pastry.
★★★★
Oh no Sally! Sorry, yes very different. Vegan cream cheese would be great!
This is not only delicious with all of the flavors but quite the show stopper when presented at a party!! Follow directions To-The-T…make sure you reduce ALL liquid or your wellington will be a soggy mess. Using a very sharp (I used my Japanese slicer) score some pretty slices on top before baking (I did not cut all the way through).. your guests will say WOW!!
★★★★★
Thanks for the pointers Karen! Appreciated!
This recipe sounds amazing! We are doing a vegetarian Thanksgiving for friends and I have purchased everything to make it. Saw that some reviewers added cream cheese but am wondering what amount would be appropriate so as not to muddle the mushroom flavor. What do you think?
Maybe a half cup per roll?
This looks wonderful! We have a nut allergy in the house. Any suggestions for a substitute? I saw that someone used spinach, but I’m curious if you have any suggestions as well. Thanks much!
How about using a seed? Like pumpkin seeds? or sunflower?
Great recipe! Has anyone tried making the filling ahead and freezing it until needed. We ar doing a vegetarian wedding, and need to make five recipes.
Thanks
I would not freeze the filling…it may change the consistency.
This is delicious, I would take the hint and make filling the day before. I loved the crunch the pecans added.
★★★★★