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
- 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!
You May Also Like :
- Our 40 Best Mushroom Recipes!
- 40 Mouthwatering Vegan Recipes!
- Savory Leek and Kale Galett
- Sagey Mushroom Walnut Roast
- Vegan Lasagna Bolognese with Mushrooms
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
- 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)
- 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!
- “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). 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
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.