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
Made this as a no meat option for Thanksgiving it was simple yet elegant but best of all delicious.
Great to hear Nancy!
Absolutely delicious! Added goat cheese and used filo dough sheets brushed with olive oil instead of puff pastry to cut down on carbs. So, it was more of a strudel. The flavor was fantastic, especially with the addition of the rosemary and goat cheese! This will become a Thanksgiving staple for us!
Love that idea!
I love this recipe and so did everyone else who had it.
I used Thyme, walnuts, and for cheese Gouda and cream cheese a half cup each.
It had some great texture as well as flavor. I found that the cheese that I chose made it moist too. I served it with an onion gravy.
I highly recommend this recipe.
I
Sounds really delicious Elizbeth!
Really super vegetarian entree! Will definitely make it again!
Awesome Jackie! Glad you enjoyed it.
This has become a Thanksgiving favorite around our house. My vegetarian son has to fend off the meat eaters in the family because it is so very good. We have added a Porcini Mushroom Bordelaise sauce to the mix and are so thankful that there are creative people like yourself out there to guide us along the way of our culinary journeys. Thank you!
Mmmmmmmm Gretchen! Sound delicious, and thank you!
Will try this as a vegetarian option for Thanksgiving. Do leftovers heat up well?
Yes, just bake uncovered in 350 oven.
I made this for dinner tonight along with a side salad. My husband thought it was absolutely amazing!!! Used the truffle oil, walnuts instead of pecans & it turned out so great & was easy to put together. Thanks again for another great meal!
So glad you enjoyed this Michelle! Yes, surprisingly easy!
I was wondering if there is a way to make this gluten free as well? I haven’t been able to find a gluten and dairy free puff pastry.
Hi Deb- I haven’t tried this personally but this brand may work: Schar Puff Pastry Dough (Gluten Free). You may have to google where to find it near you, or call around? Sometimes Wholefoods carries a GF Puff Pastry as well.
I’ve made this twice for occasion meals and it was an enormous hit – even with the meat lovers. I added vegan ricotta mixed with a hint of your preserved lemons (and without) to the bottom before loading the mushrooms and this adds a really nice depth to the flavor, but not overwhelming. I plan to make it again as our contribution to Thanksgiving this year and everyone who has had it before is very much looking forward to it. Thank you for this winner!
Thanks Ana- so glad you liked this! Love your creativity here!
I would add gruyère to the mushrooms, but instead of one measly teaspoon of balsamic vinegar, I’d make a balsamic reduction and fold it into the filling before adding the cheese. I’d also brush the puff pastry with a grainy mustard before laying the filling down. Toasted pecans are fine, but I think toasted walnuts would complement the mushrooms without overtaking the taste profile. The addition of wilted spinach or (my first choice) arugula would further enhance the Wellington. Adding a soupçon of white truffle oil to the mushrooms after they’ve cooled a bit, just before placing the filling into the pastry, is a nice touch. I’d also dress individual servings with a few drops each of white truffle oil and balsamic reduction.
I meant, can you make the whole thing, but instead of baking it immediately, freeze it to take out at a later date and bake?
Hi Denise, I haven’t tried freezing this- but don’t know why this wouldn’t work? Seems like it should. 😉 Thaw first.
I haven’t made this yet, but want to do it for a forthcoming event. About what size are the puff party sheets? (In Australia there’s usually five or six sheets per pack, perhaps 8 or 9 inches square???). Thanks
I’m guessing here, but something like 10 x 12 inches? More of a rectangle. You may just have to make your smaller?
This is so delicious. I added roasted sweet potatoes as I didn’t have enough mushrooms, splash of marsala, YUM! I omitted the nuts due to allergy. I will definetely make this again.
Perfect Elaine- the sweet potatoes sound like a nice substitution for the nuts!
Hi Sylvia,
We have a nut allergy at home, do you have any recommendation for substitution? I’d love to make this, thanks!
Hi Elaine, I would just leave them out! Maybe add more mushrooms?
Delicious!!
Thank you Sylvia.
I’d like to make the filling in advance…. Can I keep it in the fridge for a week or can I freeze it??
Thx
Hi Sue, you can keep it in the fridge for up to 4 days. I haven’t tried freezing the filling, but I bet it would be OK.
Thanks so much for helping me with the measures, that`s great. I`ll make it this week – very excited!!
I’m very excited to try this. I`m from UK so please could you tell me what a cup is in weight or ml for the sherry wine and nuts – sorry… I did google it but there seems to be a big variance in what a cup is considered to be – dry measures … etc. Thanks so much.
1 cups nuts are about 3.65 ounces. 1/4 cup sherry wine is about 1.5 ounces. Does this help?
Absolutely loved this recipe. I made it for some vegetarian guests that I had for dinner and it was a huge hit. I used toasted walnuts and cut each pastry sheet in four, making a total of 8 individual Wellingtons. They were so good and everybody clearly loved them.
Love how you did this Susan- great idea! Did you pinch the edges?
One of the best dishes I have ever made!
I added 70g of butter and a tablespoon of Dijon mustard to the mushrooms. It really added.
It’s amazing how the pecans effect the texture.
Love it! thanks Nate!
Delicious, definitely will make again. One of my favorite dishes!
I made this for lunch today for my wife and daughter and got two thumbs up. Very simple and now that I’ve done it once I’m going to add cheese next time.
40 minutes left a nice golden brown but I rolled the dough and put the overlap at the bottom (does it look like the overlap is up in the pictures?). One of my layers was undercooked, but it was ok. Lesson learned.
Also pastry dough straight from frig, two day old cooked mushroom mix straight from frig. Still hot inside when taken out of oven.
Burritos next!
Thanks
Shoot Kevin. Was the dough stiff when you rolled it? Maybe try letting it stand 15 minutes at room temp on the sheet pan, before filling and rolling up? Or let it go 5 minutes longer in the oven.
No biggie! I only mentioned it if I was supposed to put the layers on top. My “lunch guests” were very impressed with how it looked😆. I’m enjoying vegetarian cooking and your website is a great help! Not often I get to talk with a professional chef and get feedback. Thanks much!
Kevin
Haha! Thanks Kevin. Glad the blog is helping. 🙂
If I make the filling the day before and put in the frig, do I need to reheat it before filling the dough and baking? Also I’m adding cheese. Does it go in the filling or on top? Sorry, , it’s all pretty new to me…
Thanks!
No need to reheat the filling Kevin. Maybe even easier to do this with cold filling! Cheese can either be mixed in or on top- I think either should work fine! Maybe if using a hard cheese like parmesan, mix it in. 🙂
Thank you for this easy and delicious recipe. My onion was bad so I left it out and did some goat cheese crumbles. My whole family loved it, even the one who doesn’t like mushrooms and the meat eaters. It looks incredible for presentation. We will definitely make this again.
DEEEElisous!!I can’t believe how much this recipe yields – great for meal prepppers. Can it be premade and frozen for later? And does it need to be completely defrosted before baking?
Hi Jen, yes I believe people are premaking and baking. I would thaw before baking, but not 100% sure this is necessary.
I have been dying to make this for months. Finally have all the ingredients and made it tonight. It is simply delicious!! Thanks for sharing this recipe.