Vegan Mushroom Wellington with Rosemary and Pecans

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

4.9 from 17 reviews

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




Preheat oven to 400F

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 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 wine and again, sauté until relatively dry and all the wine has cooked off.  You do not want a watery filling. Add the toasted pecans, pepper, truffle oil and balsamic. Taste, adjust salt. At this point you could fold in cheese.

Let this cool 15 minutes ( you could make the filling a day a head and refrigerate).  When the filling is at room temp, unroll the puff pastry onto a parchment lined baking sheet. 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 diagonal slits. Place in the oven for 35 minutes, checking after 25 and rotating 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 10 minutes) Please, let’s not have any pale pastries!!!

Let  them cool for a few 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!


Feel free to add other veggies to the mushrooms, just as long as the filling is not watery and still has flavor.  Roasted parsnips or roasted sweet potatoes, sautéed kale, roasted sun chokes ….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 wanting to make ahead, I would recommend making the filling ahead, then assembly 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.

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