Vegan Mushroom Wellington with Pecans Recipe

If you’re hunting for a show-stopping dish that’s packed with flavor and plant-based deliciousness, look no further than this Vegan Mushroom Wellington with Pecans Recipe. I absolutely love how this recipe brings together earthy mushrooms, crunchy toasted pecans, and flaky puff pastry for a cozy, impressive meal that everyone will rave about. Whether it’s a holiday feast or a special weekend dinner, this Wellington has become one of my favorites to make – and I’m excited to share all my tips so you can nail it too!

this …

Ingredients You’ll Need

Each ingredient plays its part in making this Vegan Mushroom Wellington with Pecans Recipe truly shine. I like to use a variety of mushrooms to keep things interesting, and toasted pecans add a lovely crunch and nuttiness that complements the earthiness.

• Vegan Puff Pastry: Make sure to thaw overnight in the fridge, cold but pliable is key to avoid breakage or sticking.
• Olive Oil (or Vegan Butter): For sautéing, it helps deepen flavor and adds richness.
• Mushrooms: Use a mix like cremini, king oyster, shiitake, and wild mushrooms for a complex, meaty texture.
• Onion: Adds sweetness and depth when diced and cooked down.
• Garlic: I love using a good amount for warmth and aroma.
• Fresh Rosemary: Brings a piney, herbaceous note that brightens the filling.
• Kosher Salt: Essential for seasoning and bringing out mushroom flavor.
• Sherry Wine (or Marsala, Port, or Wine): Adds a subtle acidity and complexity – but it’s optional if you prefer to leave it out.
• Balsamic Vinegar: Just a splash to balance sweetness and add tang.
• Toasted Pecans: Their buttery crunch is a game-changer in this recipe.
• Black Pepper: Freshly ground for a bit of heat and bite.
• Truffle Oil (Optional): A drizzle amps up the earthy, luxurious mushroom notes – I highly recommend it if you’ve got some.
• Optional Cheese: If you’re not strictly vegan, adding pecorino or gruyere mixed into the filling is a lovely indulgence.
• “Egg” Wash: Use nut milk, cream, or melted coconut oil to brush pastry for a golden finish; if not vegan, an egg wash works well too.

Variations

I love making this Vegan Mushroom Wellington with Pecans Recipe my own by switching up the herbs or nuts based on what’s in season or what I have on hand – it’s surprisingly forgiving and endlessly customizable.

• Herb Variations: I’ve swapped rosemary for thyme or sage with great results – fresh herbs really elevate the filling.
• Nut Substitutions: Sometimes I use hazelnuts or walnuts instead of pecans for a slightly different crunch and flavor profile.
• Add Cheese: My family goes crazy when I add a bit of melted goat cheese or vegan ricotta to the filling – adds creaminess and richness.
• Use Different Wines: If you don’t have sherry, marsala or port work well, or just leave it out if you prefer an alcohol-free version.

How to Make Vegan Mushroom Wellington with Pecans Recipe

Step 1: Prepare Your Mushroom Filling

First, make sure your puff pastry is thawed — cold but flexible, never room temp or frozen straight from the freezer. This little trick saved me from so many pastry disasters! Then, preheat your oven to 400°F (200°C). Slice up your mix of mushrooms and toss them into a large skillet or Dutch oven heated with olive oil. Add diced onion, chopped garlic, salt, and fresh rosemary. The real key here is patience: cook the mushrooms over medium heat, stirring often, until they release all their moisture, then turn the heat down and keep cooking until that liquid evaporates completely. This step took me a while to nail down, but it’s essential for preventing a soggy Wellington.

Step 2: Add Wine, Vinegar, and Pecans

Once the mushrooms are beautifully dry, splash in your sherry wine and balsamic vinegar, and continue cooking off the liquid over medium heat. This concentrates the flavors beautifully. Then stir in the toasted pecans, a generous grind of pepper, and if you’re feeling fancy, a drizzle of truffle oil. Give it a taste and adjust salt as needed. If you want to add cheese, fold it in now. You can make the filling ahead of time and refrigerate it – I find it’s even better the next day!

Step 3: Assemble the Wellington

Carefully unroll your puff pastry sheets onto parchment-lined baking trays. If the pastry feels stiff, let it sit a few more minutes to soften up. Gently roll each sheet out just enough to smooth and extend it by about half an inch, taking care not to roll too thin or poke holes. Patch any tears with bits of leftover dough. Spoon half your mushroom mixture down the center of each sheet, then quickly roll the pastry up over the filling, sealing the edges seam-side down.

Step 4: Decorate and Bake

Using a sharp knife or razor blade, score your pastry with the design of your choice – I love a leaf or herringbone pattern for a festive look! Brush the pastry all over with your chosen egg wash substitute for a gorgeous golden crust. Bake on the middle rack at 400°F for 35 minutes, checking around 20 minutes to rotate the pan for even browning. You want your Wellington to be a deep golden color with a flaky crust – if it’s looking pale, pop it in a convection setting for the last 5-10 minutes if you have it. Let it rest for 5-10 minutes before slicing – this helps keep those layers intact and filling perfectly set.

How to Serve Vegan Mushroom Wellington with Pecans Recipe

Garnishes

I love a sprinkle of fresh rosemary sprigs on top to echo the flavors inside and give a festive, pretty touch. Sometimes I add a little drizzle of high-quality truffle oil too – it’s indulgent and aromatic, which really ups the wow factor.

Side Dishes

This Wellington pairs beautifully with roasted seasonal veggies like Brussels sprouts or carrots, a crisp green salad with a tangy vinaigrette, or even creamy mashed potatoes to balance the textures. I’ve also served it alongside a simple tomato chutney for a bit of brightness.

Creative Ways to Present

For holiday dinners, I sometimes slice the Wellington into even portions and arrange them on a festive platter lined with rosemary and edible flowers – it really elevates the presentation. Another fun trick I’ve discovered is making mini individual Wellingtons in small puff pastry squares for a party appetizer version!

Make Ahead and Storage

Storing Leftovers

I typically wrap leftovers tightly in foil or airtight containers and store them in the fridge for up to 3 days. The filling keeps its flavor well, and the pastry holds up surprisingly nicely if you reheat properly.

Freezing

If I want to prep ahead for a big event, I freeze the unbaked assembled Wellington (wrapped tightly in plastic and foil) and bake it straight from frozen, adding a bit of extra bake time. This method works well and keeps the pastry flaky.

Reheating

To keep that signature flakiness, I reheat leftovers in a 350°F oven for about 10-15 minutes rather than microwaving – this helps the pastry crisp back up and warms the filling evenly without getting soggy.

FAQs

Final Thoughts

This Vegan Mushroom Wellington with Pecans Recipe has truly become one of my favorite comfort foods to make when I want something a little special but not too complicated. I love how it manages to be elegant, rustic, and deeply satisfying all at once. If you want to impress your guests or just treat yourself to a fantastic plant-based meal, give this recipe a go—you’ll be so glad you did. And remember, take your time with each step, especially the mushroom filling, and you’ll end up with a golden, flaky masterpiece that tastes like it took way more effort than it really did. Happy cooking, friend!

Print