Vegan Mushroom Wellington with Rosemary and Pecans Recipe
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.
How to Make the Best Vegan Mushroom Wellington with Rosemary and Pecans
Vegan Mushroom Wellington is an elegant and impressive main dish that’s perfect for holiday gatherings, special dinners, or any time you want to impress your guests with a show-stopping plant-based meal. This sophisticated dish combines earthy mushrooms, aromatic rosemary, and crunchy toasted pecans wrapped in crispy, golden puff pastry. It’s surprisingly simple to make and can be prepared ahead of time, making it ideal for entertaining.
The key to a successful mushroom wellington is properly cooking down the mushroom filling until all the liquid has evaporated. This ensures that your pastry stays crispy and flaky rather than getting soggy from moisture. The combination of sautéed mushrooms, wine, balsamic vinegar, and pecans creates a rich, deeply flavorful filling that’s complemented beautifully by the buttery, tender puff pastry exterior.
Don’t be intimidated by the elegance of this dish—it’s far easier to make than it looks! Whether you’re serving it to dedicated vegetarians, vegans, or omnivores who appreciate sophisticated plant-based cooking, this mushroom wellington is guaranteed to be a highlight of your meal. The optional Port Wine Sauce adds even more richness and elegance, making this a truly restaurant-worthy dish you can make at home.
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! Serve with optional Port Wine Sauce.
Ingredients
Pastry & Base
Mushroom Filling
Optional Additions & Finish
Instructions
Prepare
- 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 Mushroom 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. Sauté, stirring often, until mushrooms release all their liquid.
- Turn heat down to medium and continue sautéing until all the liquid has evaporated. This will take a little time, so be patient! You absolutely do not want a watery filling.
- Once the mushrooms are relatively dry, splash with sherry wine and balsamic vinegar. Sauté on medium heat until all liquid has cooked off. Add the toasted chopped pecans, pepper, and truffle oil. Taste and adjust salt to your liking.
- If using cheese, fold in ½–1 cup now. Let cool slightly. (You could make the filling a day ahead and refrigerate.)
Assemble
- 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 ½ inch. Patch any holes.
- 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.
- Score the pastry using a razor blade or sharp knife with your choice of design—cross-hatch, herringbone, leafy vine, or simple diagonal slits.
Bake
- Brush pastry with egg wash. Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 20 minutes and rotating the 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!
Serve
- Let rest for 5–10 minutes before cutting and serving. Garnish with rosemary sprigs. It's OK to serve at room temperature, but warm is best.
- Serve with optional Port Sauce (see notes).
