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
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.
Such a terrific recipe. Elegant and uncomplicated.
I added some protein by reducing mushrooms to 1.5 lbs and adding about 1/2 – 3/4 cup of textured vegetable protein. Since the TVP is dry, I added it during the mushrooms/onions sauté. The TVP absorbed the water and reduced the overall cooking time. It came out beautifully.
I’m not good at phyllo dough, but was confused with the wording of half the amount on the sheet then fill another sheet.. I didn’t understand what that meant-2 different logs? I also didn’t know how many thin sheets to wrap the filing. The first one I only wrapped with 2 but it seemed too thin so the second one I wrapped with multiple but then the crust lacked flavor and was thicker. Loved the filling and if you could give me advice on how many sheets and how to add flavor to the sheets/outer wrapper, I will try not to screw that part up again. It was not beautiful and was impossible to cut slits but was delicious filling. I really want to get this right so I can make for family! Thank you!
Hi Courtney. To be clear- this is not made with phyllo dough- it is made with puff pastry. Very different! Typically in a puff pastry box there are two sheets, so you make two logs. I totally see the confusion if making with phyllo. I haven’t made this with phyllo- so guessing at this point, but if I had to guess I’d say you’de need at least 8 layers of phyllo, each layer brushed with olive oil, to keep it all together. Puff pastry is so much easier to work with.
This looks delish! Question: when I’m rolling it up do I pinch the ends to seal or just leave it open?
Pinch and tuck under a little.
I was thinking of using water chestnuts for the nuts for crunch
and tofu for the cheese to reduce fat and add protein.
What are your thoughts.)
Sure!
Amazingly delicious! This will be my go to holiday dish every year. I added about 2oz of goat cheese to this years Wellington. I look forward to trying truffle oil next year.
We made this recipe for our Christmas dinner last night and it was so good. I used phyllo pastry because I couldn’t find puff pastry and our side dish was asparagus. The Wellington was so addictive. It is so flavourful and satisfying. Who needs meat? Definitely a meal we will make again. Your recipes rock!
Love this and easy to make! The pastry was hard to eat, so what did I do wrong??? A hit but need to make again and have pastry better.
What brand did you use?
This was a super easy recipe and everyone loved it. There was even talk of replacing our stuffing recipe with this recipe!
Made this for my cooking club It was such a hit that I made it for Christmas too. Perfect as a main for the vegetarians and a great side dish for the others
We made this for Halloween dinner (a special occasion in our house!) and it was absolutely delicious! Thank you so much!
Looking forward to making this! Is it also ok to use dried rosemary if I cannot get a hold of fresh?
Thanks!
I think that should be fine- use 1/2 or a 1/3 of the fresh amount.
Making this dish next week. Husband is allergic to all nuts. Should I try to swap for something else with a crunch, like rice crispies or granola? Or is it not needed?
Maybe just add more mushrooms, or cubed roasted butternut?
Hi Sylvia,
Could you make the filling ahead and freeze it?
I think so? Just make sure when thawed it is not too “watery”. Pat it dry, strain or cook of any liquid.
I’m not a huge mushroom fan but made this for those in my fam who are…I could have eaten the entire dish, just outstanding flavours, what a winner thank you! Used port and stuck to the recipe, nicest vegi wellington ever, it’ll be a Christmas dish for sure
Hi, could the pecans be pulsed down to almost nothing or would it change the consistency of the dish? Have a family member that had trouble chewing pecans and most nuts. Thank you
That would change the consistency too much.
Excellent dish. Made a red wine reduction as an addition and this was the ultimate finishing touch
Love it!
Easiest and most delicious vegan Wellington I’ve made!!! Did 1.5 lbs of mushrooms and a small thing of baby spinach. It was amazing!
This was incredible! I used 1 lb of mushrooms and 1 lb of kabacha squash (based on someone else’s recommendation and which I roasted first) and I can’t say enough. This was delicious and perfect with a side of sautéed kale. Feasting at Home recipes are always a win for me!
OMG! What a winner! Made this for a dinner party…. soooooo good! Full of flavour. Made vegan ricotta for this too. So lovely!
This will definitely be part of my Christmas dinner.