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.
You may also like 50 Best Vegetarian Recipes! and Our 40 Best Mushroom Recipes!
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
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!!!
Directions are perfect, recipe is fantastic, thank you !
This was super yummy and looked beautiful. I made it exactly like your directions and my super picky meat eating husband loved it and thought it tasted like meat. I also made your mushroom gravy as a side with mashed potatoes and veggies and it was perfect. Thank you so much for your wonderful website and great instructions
Thanks Anne, I’m so glad this worked for you!🙌
Absolutely loved this recipe! I am vegetarian, but my husband is not. Since it was just the two of us for Thanksgiving this year (Covid restrictions) my husband suggested having a vegetarian dinner to make things easier. He loved it as much as I did and it will be on our holiday table in the future for sure. Served it with all the usual Thanksgiving Trimmings and a Veggie Brown Gravy and it was a delicious meal. My husband said he did not miss not having turkey or meat at all.
We made the Wellington with walnuts instead of Pecans – just because we both love walnuts.
Great to hear Bobbie!
Hello! I’m wondering if I could make 3 days ahead? I’m going on a trip on Friday and want to serve for thanksgiving dinner on Monday
I would make the components ahead but assemble and bake the day of. Could you do that?
I think so! I’m just worried I won’t find puff pastry in the town I’m traveling to
Recipe looks so delicious!!
This is a fantastic recipe and super easy to make. I added goat cheese and wilted spinach and chose walnuts instead. Definitely making it again! Thanks for sharing it!
This recipe was delicous. However, to make it a true wellington, lace the puff pastry with dijon mustard. I prefer whole grain but it’s a strong flavor, of you’re in to that.
Thanks for the tip! I love this idea!
I love, love this recipe. My granddaughter became vegetarian a year ago and I love trying different recipes. This one is out of this world. I do have a question regarding roasted sweet potatoes or wilted spinach. With the potatoes can I layer the roasted potatoes and then put the mushroom stuffing on top or do you just blend them all together? and can I put both in or should I just add one or the other?
You could add both, up to you. Yes, potatoes on the bottom. 🙂
Loved this recipe… subbed roasted crushed almonds and it was Delicious!!
Just made last night (though I must say it DOES take time to prepare) – definitely savory and love the crunchy texture and subtle taste of the toasted pecans – also added a bit more fresh rosemary. I like many replaced sherry with red wine (and more of it), shiitake with baby bellas, and no cheese. It was very delicious but I might add cheese next time.
Only note I would suggest is either using cheese or creating some sort of sauce/drizzle – since you have to get rid of most of the moisture, added with the flaky puff pastry made it a little dry.
Otherwise, great recipe – I’d be curious what works well as a side, some sort of veg like roasted brussel sprouts or perhaps something tangy to cut through the savory..?
Thanks so much!
Thanks Zac, yes I like this with a bit of creaminess too. A vegan cream cheese might work here too? As far as sides, Brussels, broccoli, even the Simple Braised Greens on the bog- all great choices.
This was a delicious and easy recipe. I do recommend following direction exactly. For mushrooms, however, I use bella, shitake and portobello. The portobello made it have a matter texture. I also used borsin shallot and herb cheese and phyllo dough. The phyllo dough still came out great! (I couldn’t find puff pastries are my stores)
Delicious recipe. I mixed some bella and shitake mushrooms with 2 large sliced portabello to give it a meatery texture. As well, I couldn’t find puff pastry so I used Phyllo. Even with those changes, it was delicious and easy.
I loved this recipe! I made it for my family and again for my parents anniversary. I made a puff pastry the day before. The recipe was easy enough to follow and super fun to make.
Delicious! Thank you for sharing!