Mushroom Wellington with Rosemary and Pecans- a simple, elegant, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! Vegan-adaptable, gluten-free adaptable. Video. 
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.
IngrediEnts
- Puff pastry – you’ll need one 17-18 ounce box, usually with 2 rolls. Pepperidge Farms is vegan, and I personally prefer the Darfour brand, made with real butter, and they also have a gluten-free option available at Whole Foods. Make sure you thaw the puff pastry overnight in the fridge.
- Mushrooms – cremini, king oyster, shitakes, portobello, chaterelles, or other wild mushrooms, or a mix.
- Olive oil-or butter - for sautéing.
- Onion and garlic – for savory flavor.
- Fresh rosemary (or sub fesh sage, or thyme)
- Wine- for a bit of flavor and deglazing the pan. Sherry wine, marsala wine, ruby port, red wine or white wine – or leave it out!
- Balsamic vinegar– for acidity.
- Toasted pecans – ( or feel free to sub hazelnuts or walnuts)
- Salt and black pepper
- “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry. If you’re not worried about it being vegan, whisk an egg with a tablespoon of water.
- Optional: add truffle oil (white or black, a little truly elevates!), cheese (pecorino, gruyere, goat cheese or cream cheese) or use a meltable vegan cheese- or make vegan ricotta to mix with the mushroom filling.
- Serve with my optional Port Sauce- see recipe notes.
Chef’s Tips
- I recommend reading the recipe through before starting. It’s a really simple, and after you do it once, I know you’ll find other ways to fill and adapt it.
- Cold but Thawed. When working with puff pastry, it helps to get its temperature just right. If it is too cold, it will be stiff and difficult to unroll. If it is too warm, it will lose its structure, making it difficult to roll up neatly.
- 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 pastry 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. Roll it out on a piece of parchment with a rolling pin-just a tiny bit to smooth it out. Try to patch any holes.
- Make the optional Port Sauce to serve on the side.
How to make Mushroom Wellington
*Thaw the frozen puff pastry dough in the fridge overnight.
Step one: Make the mushroom filling. Sauté onion, garlic, mushrooms, and rosemary. Deglaze the pan with wine, cook it off, season with salt, pepper, and balsamic, and stir in the nuts.
Step 2: Let it cool, then place half the filling in the center of the first puff pastry sheet. Roll it up and place seam side down.
Step 3: Repeat with the second piece of puff pastry.
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 400°F 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.
Storage
Store in an airtight container in the refrigerator for 3-4 days. To reheat, place in a 375 oven, uncovered. Microwaving will make the pastry soggy.
Make it Ahead
Leave off the eggwash until right before baking. Make the rolls, wrap them tightly, and refrigerate for up to 24 hours. Let it sit on the counter for 15-20 minutes before baking.
Or freeze it, unbaked ( for up to 3 months). Thaw overnight in the fridge, bring to room temp (15 mins) before baking. Leave off the eggwash until right before baking.
What to serve with Mushroom Wellington
- Port Wine Sauce – see the recipe card “notes” below.
- 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
- Beet Bruschetta as an appetizer!
- Red Wine Poached Pears or Cardamom Panna Cotta for dessert!
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 :
- How to Make Pan Sauce
- What is Lion’s Mane (and How to Cook It)
- Our 40 Best Mushroom Recipes!
- 40 Mouthwatering Vegan Recipes!
- Savory Leek and Kale Galette
- Sagey Mushroom Walnut Roast
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- Cranberry Orange Muffins
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 1x
- Category: Vegan Main, vegetarian main, thanksgiving recipes, Christmas recipes, fall recipes,
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Mushroom Wellington with Rosemary and Pecans – a simple, tasty vegan main dish that can be made ahead, perfect for holiday gatherings! Serve with optional Port Wine Sauce. *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) See notes.
- 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, roughly 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, but good)
- Optional: 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! Mix 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.
- Optional: Serve with Port Sauce (see notes)
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 400°F
- 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 it 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 wash 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.
- Slice and serve with optional port sauce- *see notes.
Notes
Gluten-Free: Dufour’s gluten-free puff pastry is available at Whole Foods.
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.
Adaptable. 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 assembling and baking it 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. I find it does add another level of complexity, but up to you.
Optional Port Sauce: In a small saucepan, saute 1 chopped shallot with 2-3 chopped garlic cloves in 2 tablespoons olive oil over medium heat until softened and fragrant. Add 1 ¼ cups of stock and 1 1/4 cups of red ruby port, along with a few sprigs of fresh herbs (rosemary, thyme, or sage). Simmer over medium-high heat until reduced and glossy, roughly 25-30 minutes. You’ll have about ½ cup of sauce. Strain, return to pot, whisk in 1-2 tablespoons of butter (or vegan butter) and season with salt and pepper.
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
Amazing recipe, the truffle oil adds amazing depth of flavor, SUPER EASY
Amazing! We used both pecans and walnuts, red wine and no cheese. May I suggest using a bread lame to score the dough? We did and had no issues. Thank you for another flavorful and soulful meal.
Side note, I just saw your post for hummus which took me down a rabbit hole on your website to all of your middle eastern recipes that I’ll now just have to try! 😉 Can’t wait!
Haha Love it. Awesome- glad you liked it! 🙌
This was amazing. I used walnuts because we prefer them over pecans. Very easy recipe. Will definitely make again.
Thanks Dawn!
On the contrary I found this recipe really easy to follow! By having both the step by step guide (written at the bottom) and the pictures along the way I felt very well supported. Delicious main and can’t wait to make again!
Made this as the main course for a vegan dinner–it was awesome! I used red wine, not sherry, walnuts instead of pecans, no cheese and wouldn’t change anything.
Thanks so much!
I’m wondering if you saw the recipe card at the bottom of the post. They seem pretty clear to me?
Amaziiinggggg. And not as hard as I thought it would be 🙂
Yayyyyyy!
It turned out so well and everyone who tried it loved it. I used shiitake and white mushrooms and improvised with mirin and sesame oil for an asian flavour. Thanks for this fantastic recipe which added a bright spark to our stay-home lunch today !
This dish was absolutely fantastic. It looked stunning and tasted as good as anything you’d get at a high end restaurant. Although it took longer than I expected for the liquid to evaporate from the mushroom filling, this dish wasn’t particularly hard to make. If you’re considering making this, do it. You won’t be disappointed.
Thanks David.
Made this tonight for dinner (I am just learning in the kitchen) and it was a home run. Mixed in cream cheese and it held the mushrooms and pecans together well.
Any suggestions on how to store the second loaf for left overs?
Wrap it up in the fridge. Or freeze.
I am new to cooking. Well, anything other than a burrito or spaghetti that is. When you write rotate if needed does that mean, flip? I’m going to pretend it is not needed and see how it turns out. But could you help a fella out by specifying if I should flip these bad boys.
Oh sorry, I meant rotate the pan- some ovens are hotter in the back vs. front, so rotating a pan while baking can help it get evenly golden on all sides. DO NOT FLIP. 🙂
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.