Description
This Vegan Mushroom Wellington with Rosemary and Pecans is a delicious and elegant plant-based main dish perfect for holiday gatherings or special occasions. Featuring a savory mushroom filling with a mix of cremini, king oyster, shiitake, portobello, and wild mushrooms, combined with fresh herbs, toasted pecans, and optional truffle oil, all encased in flaky vegan puff pastry. The result is a rich, flavorful, and visually stunning centerpiece that can be made ahead and baked to a perfect golden crisp.
Ingredients
Scale
Dough
- 2 sheets vegan puff pastry, thawed in the fridge overnight (use cold, not at room temperature)
Filling
- 2 tablespoons olive oil (or vegan butter)
- 2 pounds mushrooms (cremini, king oyster, shiitake, portobello, wild mushrooms or a mix)
- 1 large onion, diced
- 4-6 garlic cloves, roughly chopped
- 1 tablespoon chopped fresh rosemary (or sage, or thyme)
- 1 teaspoon kosher salt
- 1/4 cup sherry wine (or marsala wine, ruby port, red or white wine) – optional
- 1 teaspoon balsamic vinegar
- 1 cup chopped, toasted pecans (or hazelnuts or walnuts)
- ½ teaspoon black pepper
- 2 teaspoons truffle oil (optional)
Optional Additions
- ½ – 1 cup grated cheese (pecorino, gruyere, goat cheese, cream cheese, vegan meltable cheese, or vegan ricotta)
- “Egg” wash for brushing pastry: nut milk, cream, or melted coconut oil (or whisked egg with a tablespoon of water if not vegan)
Instructions
- Prepare Puff Pastry: Ensure your vegan puff pastry is thawed overnight in the fridge and cold to the touch but pliable. If too stiff, let it thaw a few more minutes before rolling out. Preheat your oven to 400°F.
- Sauté Mushrooms and Aromatics: Slice all mushrooms. 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. Sauté, stirring frequently, until mushrooms release their liquid.
- Reduce Liquid: Lower heat to medium and continue sautéing patiently until all released liquid evaporates. This step is crucial to avoid a watery filling.
- Deglaze and Flavor: Add sherry wine (or chosen wine) and balsamic vinegar to the pan. Continue cooking on medium heat until all liquid cooks off completely, ensuring a dry filling. Stir in toasted pecans, black pepper, and truffle oil if using. Taste and adjust salt as needed. Optionally fold in cheese now.
- Assemble Wellington: On a parchment-lined baking sheet, gently unroll and slightly roll out one sheet of puff pastry to smooth it without thinning it too much. Place half the mushroom filling in a mound along the center. Roll the pastry over the filling, sealing seam side down. Repeat with the second sheet and remaining filling.
- Decorate Pastry: Using a sharp knife or razor blade, create your choice of decorative cuts (cross-hatch, herringbone, leafy vine, or diagonal slits) on the surface of the pastry to allow steam to escape.
- Bake: Place the baking sheet in the middle rack of the oven. Bake for approximately 35 minutes, checking at 20 minutes to rotate the pan if necessary for even browning. Bake until the pastry is deeply golden and flaky. Depending on your oven, add an extra 5 minutes if needed and use convection mode for the last 5-10 minutes if available.
- Rest and Serve: Let the Wellington cool for 5-10 minutes before slicing. Garnish with fresh rosemary sprigs. Serve warm for best flavor, though it can be served at room temperature.
Notes
- Make sure to thaw your puff pastry overnight in the fridge; puff pastry that is too warm or at room temperature will be difficult to work with and may fall apart.
- You can make the mushroom filling up to a day ahead and refrigerate it, which helps develop flavors and makes assembly easier on the day of baking.
- If you want to add cheese, fold in ½ to 1 cup of your choice of grated or vegan cheese into the filling before rolling the pastry.
- For the egg wash, use a plant-based milk or melted coconut oil to keep the recipe vegan, or whisk an egg with water if not concerned about vegan status.
- This Recipe makes 2 large rolls; each roll serves about 4 people, making 8 servings total.
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: 26.3 g
- Trans Fat: 0 g
- Carbohydrates: 26.2 g
- Fiber: 2.1 g
- Protein: 4.9 g
- Cholesterol: 0 mg
