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!Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

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.


Mushroom Wellington with Rosemary and Pecans- a simple, elegant vegan main dish, that can be made ahead, perfect for Thanksgiving or Christmas! | #mushroomwellington #vegan #thanksgivingrecipevegan #veganmain #veganthanksgiving #veganchristmas #veganmaindish #veganrecipe

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.

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

Step 2:  Let it cool and place in the center of the puff pastry dough.

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

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!

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

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.

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

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.

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

What to serve with Mushroom Wellington

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.

Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! |

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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Cheers and love,


Watch How to Make Mushroom Wellington! | Video

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Mushroom Wellington with Rosemary and Pecans- a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings!

Vegan Mushroom Wellington with Rosemary and Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 127 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 45
  • Cook Time: 35
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 1x
  • Category: Vegan Main
  • Method: Baked
  • Cuisine: Northwest


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. 


Units Scale
  • 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
  • 46 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.


  1. 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.)
  2. Preheat oven to 400F
  3. 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.
  4. Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
  5. 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.
  6. Brush with the egg or eggless wash.
  7. 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.
  8. 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!
  9. 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.
  10. See notes for making ahead!


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.


  • 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


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    1. Yes, I think people have frozen with good results. You can freeze unbaked if you like, then thaw and bake. 🙂

  1. Hi There – I want to make this but there’s only two of us. Wondering if I can make the filling ahead and freeze half of it for the next time (that way I can use fresh pastry? – I’m sure there’ll be a next time, all of your recipes are so good :0)

  2. I have made this twice second time on Christmas day for the vegan eaters. So delicious.
    First time I made it I didn’t have sherry wine or truffle oil. It was so good without it I decided not to go out and buy it for the Christmas dinner. Thank you for this delicious recipe.

  3. This might be the best thing I’ve ever made/eaten!! I accidentally only bought 16oz of mushrooms, so I filled the rest with potatoes. Threw them in at the beginning of cooking and put a lid on the Dutch oven, they cooked through by the end. I added Gruyère and sharp cheddar cheese to mine. I was so impressed with the store bought vegan puff pastry!! Looks so good out of the oven. (Even though my filling and egg wash wasn’t vegan lol). I’ll definitely be making this every Christmas now 🙂 thank you for another amazing recipe!!!

  4. Just made this for Christmas Eve dinner. It was the main dish for the vegetarians, but everyone thought it was the highlight. Delicious. (It took quite a while to cook off the liquid in the filling, so be patient).

  5. Just finished making the filling. So delish. I used a variety of mushrooms, had no sherry so used red wine. Added Some vegan plain Yogurt and vegan parmesan to make it a bit Creamy I…Omg- amazing. Can’t wait to eat it tomorrow. Thank you!!

  6. I’ve made this recipe for Christmas lunch every year for the past four years and it’s perfect. Everyone loves it, both vegetarians and meat eaters alike, and it’s become a family favourite.

  7. I would like to make this for Christmas but I’ll only be making 1 roll. Suggestions for the other sheet of puff pastry?

    1. I would just leave it frozen, and save for another time? Or you could make twisted cheese sticks!

  8. Love this recipe. I’ve made it for several occasions now and always get incredible feedback.

    Quick question: can I freeze it before baking it? We had a dinner party planned for tonight and it got cancelled due to illness. I hadn’t baked them yet or put on the egg wash. So it would be going in the freezer wrapped in the pastry only.

    1. Thanks Katie! I bet that would be fine! I haven’t tried freezing before baking , so guessing here, but I don’t see why not?

  9. This looks delicious! Any Do you have any suggested substitutions for the pecans for those with nut allergies? I was thinking a lentil or chickpea maybe or maybe asparagus cut small?

    1. If you are making it vegan, it benefits from something rich like nuts. You could try toasted crushed seeds (pumpkin seeds, hemp hearts) ? If not vegan, then yes lentils, or other veggies would be fine!

  10. Made this for Thanksgiving dinner. Absolutely fabulous! Elegant, tasty, and worth the time it takes to prepare. Recommend preparing the mushroom filling in advance. Makes “day-of” cooking a snap.

    1. Hi there, I have not personally tried this, but I dont see why not. I just don’t have particulars.

  11. I make this every Thanksgiving and it’s a family favorite. I was looking for the video referenced in the notes but haven’t found a link. I found another video on youtube just to remind me how to work with the pastry

    1. Thanks Pam! The video is at the bottom om the post. If you have your adblocker turned on, it will not show up…maybe that was it?

  12. This was the highlight of our Thanksgiving meal. So easy to prepare, but looks and tastes spectacular! May add cheese next time, but a variety of shrooms gives it layers of flavor.

    1. So happy you enjoyed this Herta! Thanks so much for circling back and leaving a review, very appreciated!

  13. I plan on making this and will be using Vegan cheese. What a wonderful recipe for the holiday’s, special occasion or just because.

  14. I have it in the oven. I love the recipe but I may have screwed it up. I used phyllo dough and didn’t brush oil between sheets. Next time I’ll do better. Thanks for a lovely vegan recipe!

    1. Thanks Mary and yes, the filo definately needs oil brushed between the sheets. I hope you were able to salvage.

  15. I am planning to make this for a Thanksgiving celebration this Saturday. I don’t know if I can find large enough sheets of puff pastry. Was thinking of just making a “pie” dough and using that. SDo you think that would work?

    1. Hey Grace, it sounds tasty, but don’t want to lead you astray- I haven’t tried this with pie dough. What if you used smaller puff pastry and made little individual servings?

        1. Please let me know how they turn out. I bet they would be really cute. Triangles or half moons, depending on the shape of the puff pastry sheets? Remember they get really big in the oven.

    1. Hi Patricia- I can’t remember if I have made this with filo. It seems like it should work fine? I would do lots of layers fo filo and really cook off the liquid from the mushrooms. 🙂

  16. Hello!

    I am making this for my family Thanksgiving party. I have 2 questions!

    -What kinds of mushrooms did you use?
    -If I use vegan ricotta (will likely use the kite hill brand), will the water in this ruin the integrity of the puff pastry?

    Thanks for your time and for the beautiful recipe!

    1. Hi Andi! I have used many different kinds of mushrooms. In this photo I used cremini. I haven’t used Kite Hill Ricotta, I usually make my own vegan tofu ricotta (we have a recipe for this), so not positive about it. What I will say, is to make sure your mushroom filling is not overly wet- cook off any extra liquid. That will help a lot!

        1. I use the same vegan ricotta in this dish all the time, and as long as the mushrooms are as dry as you can get them, you will not have a problem with the very small amount of water in the ricotta. if you feel like it Lemon zest is a really nice addition to the ricotta.

  17. I’ve had varying levels of success getting puff pastry baked properly, and I’m wondering if some brands need to be rolled out before using? About how thick should the pastry be before filling? Also, what do you do with the ends? Are they folded over or just pressed closed?

    1. You can leave the ends open or press them closed for a neater look. I usually roll the dough just very slightly, to smooth. If you roll too much or too hard it will be too thin and may stick to the parchment, so a light roll is perfect.


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