Description
This Vegan Mushroom Wellington with Rosemary and Pecans is a flavorful, savory main dish perfect for holiday gatherings or a special meal. Featuring a mix of mushrooms sautéed with garlic, onion, fresh rosemary, and toasted pecans, all wrapped in flaky, golden vegan puff pastry. The addition of sherry wine and truffle oil enhances the rich umami taste, while the crispy pastry exterior makes it a stunning centerpiece that can be served warm or at room temperature. It’s entirely plant-based, can be made ahead, and offers an elegant yet comforting twist on the classic Wellington.
Ingredients
Scale
Puff Pastry
- 2 sheets vegan puff pastry, thawed in the fridge overnight (keep cold, not at room temperature)
Mushroom Filling
- 2 tablespoons olive oil (or butter)
- 2 pounds mushrooms: cremini, king oyster, shiitake, portobello, wild mushrooms, or a mix
- 1 large onion, diced
- 4-6 fat garlic cloves, roughly 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 or white wine (optional)
- 1 teaspoon balsamic vinegar
- 1 cup chopped, toasted pecans (or substitute hazelnuts or walnuts)
- 1/2 teaspoon pepper
- 2 teaspoons truffle oil (optional but recommended)
Optional Additions
- 1/2 – 1 cup grated pecorino, gruyere, goat cheese, cream cheese, meltable vegan cheese, or vegan ricotta for mixing with the filling
Egg Wash (Optional)
- Nut milk, cream, or melted coconut oil to brush on the pastry for a golden finish
- If not vegan, whisk 1 egg with a tablespoon of water for brushing
Instructions
- Prepare Puff Pastry: Ensure your puff pastry sheets are thawed in the fridge overnight and cold but pliable before starting. If too warm, the pastry might fall apart; if too cold, it will be stiff to roll.
- Preheat Oven: Set your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Sauté Mushrooms and Aromatics: Slice the mushrooms thinly. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms, diced onion, chopped garlic, kosher salt, and fresh rosemary. Stir frequently as the mushrooms release their liquid.
- Cook Off Moisture: Lower the heat to medium and continue sautéing patiently until all the mushroom liquid evaporates. This step is crucial to avoid a soggy Wellington.
- Add Wine and Vinegar: Splash in the sherry wine (or chosen wine) and balsamic vinegar. Continue to sauté until the liquid fully cooks off, leaving a dry, concentrated filling.
- Finish Filling: Stir in toasted chopped pecans, pepper, and optional truffle oil. Taste and adjust salt. At this stage, if desired, fold in 1/2 to 1 cup of cheese or vegan cheese substitute. Remove from heat and cool slightly. This filling can be made a day ahead and refrigerated.
- Assemble Wellington: Gently unroll one sheet of puff pastry onto the parchment-lined baking sheet. If too stiff, let it thaw a few more minutes without warming. Roll out slightly to smooth but do not thin too much, extending the pastry by about 1/2 inch. Patch any holes.
- Fill and Roll: Place half the mushroom filling in a mound along the center of the pastry. Quickly roll the pastry over the filling, sealing the seam on the underside. Repeat with the second sheet and remaining filling.
- Decorate: Using a sharp knife or razor blade, score your pastry with your choice of decorative design such as cross-hatch, herringbone, leafy vine, or simple diagonal slits.
- Brush Pastry: Brush the pastry surface with the optional egg wash or vegan alternative for a shiny golden crust.
- Bake the Wellington: Place the baking sheet on the middle rack of the preheated oven. Bake for 35 minutes, checking at 20 minutes and rotating the pan if needed for even browning. Continue baking until the pastry is deep golden and crispy. Add up to 5 more minutes if necessary. If available, use convection mode for the last 5–10 minutes for extra flakiness.
- Rest and Serve: Let the Wellington rest for 5–10 minutes before cutting to set the filling. Garnish with rosemary sprigs. Serve warm for best flavor, though it can be enjoyed at room temperature.
Notes
- This Vegan Mushroom Wellington is a simple, flavorful dish perfect for holiday meals or any special occasion. It can be made a day in advance for ease of serving.
- Keep puff pastry cold yet thawed before rolling to avoid tearing or stiffness.
- If you omit the wine, the filling will still be delicious but less complex in flavor.
- You can substitute pecans with hazelnuts or walnuts depending on preference or availability.
- Adding vegan cheese or ricotta creates a creamier filling; cheese options also work if not strictly vegan.
- Egg wash alternatives such as nut milk, cream, or melted coconut oil help the pastry brown beautifully without eggs.
- Store any leftover filling tightly covered in the fridge for up to 2 days and reassemble or use in other dishes.
Nutrition
- 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
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 26.2 g
- Fiber: 2.1 g
- Protein: 4.9 g
- Cholesterol: 0 mg
