Vegan Mushroom Wellington with Pecan Filling Recipe

If you’ve ever dreamed of impressing your friends with something spectacularly cozy, rich, and totally vegan, then you’re in for a treat. This Vegan Mushroom Wellington with Pecan Filling Recipe is an absolute showstopper. I first made this for a holiday gathering, and let me tell you, it disappeared faster than I could snap a photo. The earthiness of mushrooms paired with crunchy pecans, wrapped in golden, flaky puff pastry—it’s like the ultimate plant-based comfort food!

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Ingredients You’ll Need

Each ingredient plays a special role in crafting that perfect balance between earthy, nutty, and flaky textures. Make sure to choose fresh mushrooms and good-quality puff pastry (thawed properly!) for the best results.

• Vegan puff pastry: I like to thaw it overnight in the fridge so it’s cold but workable; avoid letting it get too warm or it’ll be sticky and hard to roll.
• Olive oil (or vegan butter): Adds richness and helps sauté the filling ingredients beautifully.
• Mushrooms (a mix): Cremini, king oyster, shiitake, portobello, or wild—mixing types brings depth to the filling.
• Large onion: Adds sweetness and body; dice finely for even cooking.
• Garlic cloves: Use fat cloves for a mellow, robust garlic flavor without overpowering.
• Fresh rosemary: This herb really elevates the earthiness in the filling—thyme or sage work too if you prefer.
• Kosher salt: Essential for seasoning and drawing out moisture from the mushrooms.
• Sherry wine (or marsala/port/red or white wine): A splash adds a lovely subtle sweetness and depth; optional but highly recommended.
• Balsamic vinegar: Balances flavors with a touch of acidity.
• Chopped toasted pecans: Toasting amps up the nuttiness and crunch; walnuts or hazelnuts work as swaps.
• Freshly ground black pepper: Adds a subtle heat and interest.
• Truffle oil (optional): Just a few drops make it fancy and bring out umami even more—trust me here!
• Vegan cheese (optional): If you want melty creaminess, fold in your choice of cheese or vegan ricotta.
• Egg wash substitute: Use nut milk, coconut oil, or vegan cream to brush on the pastry for that golden shine.

Variations

I love how flexible this Vegan Mushroom Wellington with Pecan Filling Recipe is—you can easily tweak it to suit whatever you have on hand or the mood you’re in. Sometimes I throw in a handful of spinach or swap pecans for walnuts based on what’s in my pantry.

• Herb Swaps: I’ve tried sage and thyme in place of rosemary, which adds a different but equally lovely twist.
• Cheese Add-In: For a creamier filling, stir in some vegan mozzarella or a homemade vegan ricotta right before assembling—it’s a hit every time.
• Nuts Alternatives: If pecans aren’t your favorite, toasted walnuts or hazelnuts add a great crunch and flavor.
• Wine-Free Version: I’ve made this without any wine when hosting friends who avoid alcohol; just add a splash of vegetable broth and a bit more balsamic for balance.

How to Make Vegan Mushroom Wellington with Pecan Filling Recipe

Step 1: Prepare Your Filling with Love

Start by slicing all your mushrooms. Heat your olive oil (or vegan butter) in a large skillet or Dutch oven over medium-high heat. Toss in mushrooms, diced onion, chopped garlic, salt, and rosemary. This part takes patience—you’ll want to sauté until the mushrooms release all their liquid and then keep cooking until that liquid evaporates. Trust me, I used to rush this step and end up with soggy filling, so take your time here.

Step 2: Add the Flavor Boosters

Once the filling looks dry and fragrant, splash in your sherry wine (or your wine of choice) and the balsamic vinegar. Keep cooking until that liquid evaporates completely—this is key for a nicely textured filling that won’t make your puff pastry soggy. Stir in the toasted pecans, a cracked bit of black pepper, and the optional truffle oil. Taste and adjust your seasoning. If you’re adding vegan cheese, fold it in now. Let the mixture cool slightly before assembling.

Step 3: Roll and Fill the Puff Pastry

Carefully unroll your cold, thawed puff pastry on a parchment-lined baking sheet. If it feels stiff, give it a few more minutes to come to the right temperature. Gently roll it out just a bit larger—but don’t roll it too thin or it might tear. Place half of your mushroom and pecan filling down the center of one sheet in a long mound. Then, working quickly but carefully, roll the pastry around the filling and seal it by pinching the seams under, seam side down. Repeat with the second sheet and the remaining filling.

Step 4: Add Stylish Slits and Bake

Using a sharp knife or razor blade, decorate the top pastry with patterns—cross-hatch, diagonal lines, or leafy vines. Brush the pastry lightly with your vegan “egg” wash substitute to get that golden, shiny finish. Pop the sheet pan into a 400°F oven on the middle rack. Bake for 35 minutes, keeping an eye around 20 minutes to rotate if needed for even browning. You want that beautiful deep golden color to ensure the pastry is cooked through and flaky.

Step 5: Rest and Serve

Once out of the oven, let the Wellington rest for 5–10 minutes before slicing. This helps the filling set so it won’t spill out when cut. Garnish with fresh rosemary sprigs for a simple, aromatic touch. It’s perfectly fine to serve it at room temperature, but warm is where it really shines.

How to Serve Vegan Mushroom Wellington with Pecan Filling Recipe

Garnishes

I always sprinkle a few fresh rosemary sprigs on top for a pop of green and an herby aroma that complements the umami filling perfectly. Sometimes I also add a light drizzle of truffle oil right before serving for that extra “wow.”

Side Dishes

This Wellington pairs beautifully with roasted seasonal veggies—think carrots, Brussels sprouts, or a cozy mashed potato. A crisp green salad with a tangy vinaigrette also balances the richness wonderfully.

Creative Ways to Present

For holidays or special dinners, I like to slice the Wellington into thick, even rounds and arrange them on a long platter with roasted veggie swirls around. Adding edible flowers or microgreens on top can make your plate look so festive and inviting!

Make Ahead and Storage

Storing Leftovers

I tightly wrap any leftover slices in foil or store them in an airtight container in the fridge. They keep nicely for up to 3 days without losing flavor or texture—perfect for quick lunches or light dinners.

Freezing

If you want to prep ahead, I suggest freezing the baked Wellington before slicing. Wrap it well in plastic wrap and aluminum foil to protect from freezer burn. When you’re ready, thaw overnight in the fridge then reheat gently in the oven to bring back that crisp pastry.

Reheating

To reheat, I pop it in a 350°F oven for about 10-15 minutes covered loosely with foil to keep things moist without sacrificing crispness. Avoid microwaving if possible; it tends to make the pastry soggy.

FAQs

Final Thoughts

This Vegan Mushroom Wellington with Pecan Filling Recipe holds a special place in my kitchen because it’s one of those dishes that feels fancy without the fuss. It’s nourishing, delicious, and perfect for celebrations or cozy dinners alike. I promise you’ll enjoy the process as much as the results—your family and guests will be talking about it long after the last slice is gone. Give it a try, and let this Wellington become your next culinary triumph!

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