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!
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- 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
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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
I think it would’ve been perfect, had I not gone too far with reducing the liquid— found out the hard way, it’s possible to do!
Oh dear! Were you able to salvage ( add more liquid)?
Fantastic and beautiful. Fairly simple for such a delicious and festive meal! Thank you
Thanks Jeri! Glad you enjoyed it.
I have made this twice now and everyone loves it! Even the meat eaters. I was wondering if freezing one would work out ok. Thoughts on that?
Hi Morgan- Yes, I think people have frozen with good results. You can freeze unbaked if yo like, then thaw and bake. 🙂
I made this last year – it was so exciting to be able to make something so elegant and beautiful and absolutely delicious! It is not difficult, just have a bit of patience between”drying” the pan. We are having it again this year again! Thank you so much! Happy Thanksgiving 2022!
Thanks so much Marypat and happy Thanksgiving to you too. ❤️
I would like to add cream cheese. When and how do I add this? Thank you
Hi Denise, I would warm the cream cheese and maybe just mix it with the mushroom filling. So the filling is creamy. Adjust the salt. 😉
Thanks for such a prompt response!
Happy Thanksgiving!
Have a happy Thanksgiving Denise. ❤️
This was so good! I added in some roasted butternut squash and follow your heart vegan parm. Everyone loved it
Sounds great!
We serve this every Holiday Season! Sometimes as our main with gravy and sometimes as a side with turkey. Our base is quinoa, mushrooms, green beans & walnuts. My husband LOVES this Wellington…
Love it Romy! thanks so much!
Even as a non vegan this looks so delicious. We dont celebrate Thanksgiving but am adding this one to our Christmas dinner list. One question – are the nuts there for a textural element? We have children coming to Christmas who are nut free. Could you suggest a substitute or are they definitely needed (in which case i will put a sign next to it!)
Thankyou!
Hi Melissa- they add richness as well as texture, but I do think they could be left out, especially if you add some cheese. 🙂
Can’t wit to make this for Thanksgiving! It has definitely become a family favorite for the holidays!
Thanks Jennifer!
Hello! This recipe looks amazing and perfect for my step daughter for Thanksgiving. Problem is – the turkey has dibs on the oven. Is there any way to make this in the air fryer? I’d even halve the recipe (make two small wellingtons) and do it in the airfryer. Would love suggestion on temp and time. Thanks so much! – Maria
Hi Maria- I love the idea of the air fryer but honestly I’m not sure! You may have to do a test run, unless anyone else has tried this? My guess is to dook it at a lower temp so it doesn’t over brown.
We made two and froze one. Haven’t eaten the second yet but I’ll make fresh gravy when I do and am sure it will be good.
Sounds perfect Debra!
Can you make the filling ahead of time, vacuum pack and freeze? I’ve made this many times before and it has turned out fantastic! Always a winner each time I serve it!
Give it a try! I’m not sure but my guess is, it would work fine. 😉
I love, love, love this…. AND just about all of the recipes on your site! I have been using your recipes and enjoying your site for several years now. You inspire me to cook more and more. I really hadn’t cooked much (just the basics) until I found your site and each recipe I try is so good, that it motivates me to try more. I’m so very grateful to you for your reflections, as well as the recipes. Just wanted to let you know that you are improving the quality of my life, and the people I love and feed are enormously grateful too! Thank you!!
Awwww… the Katherine! I really appreciate this. xoxo
This was so decadent and tasty! I like making it for special occassions. I use rosemary and pecans for the filling and add greyere and truffle oil. The presentation is beautiful!
Sounds so good! Glad you enjoy this one.
If you have oeopke that are allergic to nuts can they just be left out or should you substitute something else?
I guess you could add more mushrooms or even something like roasted sweet potatoes or butternut and leave out the nuts?
I have LOVED every one of your recipes that I have tried but this one is my favorite so far. I am about to double the recipe and try to freeze one batch for the first time. I got home from the store and realized I only have one cup of pecans instead of 2. Do you think it would be okay to do half walnuts and half pecans? I’m too lazy to go back to the store in the snow right now:).
Yes, I think it would be totally fine!
Love this so much. Can the filling be frozen?
I think people have been freezing it just fine!
Hey Sylvia. Do you think I can freeze the mushroom filling ahead of time, then defrost to bake with the pastry at the right time?? Nadia
Hi Nadia- not positive on how the mushrooms would be after freezing, but it could be ok? Sorry, I just haven’t tried freezing, but I think others have here.
Cooked mushrooms can be frozen, and will not lose
much of their texture. The mushroom filling,however, should last in the refrigerator for 3-5 days. Fresh mushrooms will lose color and become soft in the freezer. Check out this site for food storage recommendations. It is a great resource. https://stilltasty.com
This was a big hit at our Christmas dinner. Thank you for sharing your talents with us!
thanks Jan- glad you enjoyed this!
Made this for Christmas dinner yesterday. Delicious! And what a hit with my meat-eating brother in law!
Great to hear Becky!
So amazing, we have made this wellington our own. Our stuffing is a mixture of sliced mushrooms, diced green beans & quinoa with pine nuts. We top it off with a ladle of gravy…heavenly.
It graces our table for 🦃Thanksgiving, Christmas 🎄 & Easter 🐣 .
Sounds perfect Ruby! ❤️
Was looking for a Mushroom “Wellington” to bring to Christmas dinner where there will be nonvegan eaters and those who are thinking about going vegan, so this needed to impress! I tried one recipe and didn’t care for it. I had this one and another to try. Well, this one hit it out of the park, and I certainly won’t even be trying the other as I can’t imagine it getting any better than this.
I made just one loaf/pastry sheet since I was just testing this out with just hubby and me to try it. I did add an extra teaspoon or two of a Fig balsamic vinegar I had, and I found it gave it a little more depth. I added more onions just because I wanted to use up what I had. I also folded in 3-4 oz. of Follow Your Heart vegan feta crumbles at end, and it was a nice mild little extra note, although tasted great without too. If I weren’t testing it for Christmas I think I would even try a bit of vegan Bleu Cheese crumbles as they would be closer to the earthy kind of flavor of mushrooms.
I highly recommend making this recipe as is or adding your own little touches as I did. Thanks for creating and sharing it!
(Note: Don’t forget to toast the pecans/nuts as it’s really worth the extra step of just sticking them in the oven for a few minutes to release their flavor.)
Thanks Debra- the Vegan gorgonzola sounds good here!
Made this for myself as a main for a holiday dinner where everyone else was dining on lamb. Let’s just say that those meat eaters LOVED this dish! Sharing is caring, but was kinda bummed I didn’t have any leftover. LOL. But will definitely be making this again. Absolutely divine!
Glad everyone enjoyed this Kim!
Hi Sylvia, can’t wait to try this for Christmas dinner! Could one use phyllo pastry instead? Seems more special? Thanks, Jeanne.
I know some folks have tried Phyllo dough here with good results- so of course YES you can, but I haven’t personally tried this, so don’t have any specific tips here.
Hi Sylvia,
This is my go to appetizer! Can you recommend a soup and salad to accompany this for my Casual Christmas Day gathering. I’m not doing a sit down diner this year.
Hi Karen- How about Butternut Squash Soup and the Pear Salad with Fig dressing? I’m working on a new salad this week too…
Oh my! I haven’t even gotten to the wellington part yet, but the filling is SO amazing!!! The mushrooms with balsamic and truffle oil? Out of this world!!! Add the pecans?!!! They add such a lovely layer of pleasure! Assemble the puff pastry and the level of sophistication in increases to something so fancy it is definitely deserving of highest praise! Thank you Sylvia! You are amazing!
Thanks so much Heidi- so happy you enjoyed this!