Mushroom Wellington Recipe
A stunning vegetarian centerpiece for Thanksgiving featuring savory sautéed mushrooms, toasted pecans, and fresh rosemary wrapped in flaky golden puff pastry.
How to Make the Best Mushroom Wellington
This Mushroom Wellington is the ultimate vegetarian showstopper for your Thanksgiving table. With its golden, flaky puff pastry exterior and richly flavored mushroom filling studded with toasted pecans and fresh rosemary, it’s elegant enough for a holiday feast yet surprisingly simple to prepare.
The secret to a perfect wellington lies in properly cooking down the mushrooms until all their moisture has evaporated. This ensures your filling stays rich and concentrated rather than soggy—giving you that beautiful, clean slice when you cut into it. The addition of sherry wine and balsamic vinegar adds depth and complexity, while truffle oil brings an earthy, luxurious note that makes this dish truly special.
Whether you’re serving vegetarian guests or simply want a meat-free centerpiece that will impress everyone at the table, this Mushroom Wellington delivers. It can be assembled ahead of time and baked just before serving, making it a stress-free addition to your holiday cooking lineup.
Mushroom Wellington
A stunning vegetarian centerpiece for Thanksgiving featuring savory sautéed mushrooms, toasted pecans, and fresh rosemary wrapped in flaky golden puff pastry.
Ingredients
Pastry
Mushroom Filling
Egg Wash
Instructions
Prepare the Filling
- Make sure your puff pastry is thawed before you start—cold, but thawed. If it is too warm, it may fall apart; if too cold, it will be too stiff to roll.
- Preheat oven to 400°F.
- Heat oil in an extra-large skillet or dutch oven over medium-high heat. Add mushrooms, onions, garlic, salt, and rosemary. Sauté, stirring often, until mushrooms release all their liquid.
- Turn heat down to medium and continue sautéing until all the liquid has evaporated. Be patient—this will take some time!
- Once mushrooms are relatively dry, splash with sherry wine and balsamic vinegar. Sauté on medium heat until all liquid has cooked off. This is important—you do not want a watery filling.
- Add toasted chopped pecans, pepper, and truffle oil. Taste and adjust salt to your liking. You can fold in cheese at this point if desired.
Assemble and Bake
- Carefully unroll the puff pastry onto a parchment-lined baking sheet. If it seems stiff, let it thaw a few more minutes until pliable.
- Place half the filling in a mound along the center and working quickly, roll the pastry up and over, seam side down. Fill and roll the second sheet.
- Using a razor blade or sharp knife, score the top with your choice of design—cross-hatch, herringbone, leafy vine, or simple diagonal slits.
- Brush with egg wash (nut milk, cream, or melted coconut oil).
- Place the sheet pan on the middle rack and bake for 35 minutes, checking at 20 minutes and rotating pan for even browning if necessary.
- Let the pastry bake until it is a 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.
- Let rest for 5-10 minutes before cutting and serving. Garnish with rosemary sprigs.
Notes
- The filling can be made a day ahead and refrigerated.
- If not worried about keeping it vegan, whisk an egg with a tablespoon of water for a traditional egg wash.
- For cheese options, try pecorino, gruyère, goat cheese, cream cheese, or a meltable vegan cheese.
- You can substitute the sherry with marsala wine, ruby port, red wine, or white wine—or leave it out entirely.
- Pecans can be substituted with hazelnuts or walnuts.
