Description
This Vegan Mushroom Wellington with Rosemary and Pecans is a delicious, flaky pastry filled with a savory mix of mushrooms, onions, garlic, fresh herbs, and toasted pecans. Perfect as a main dish for holiday gatherings or special occasions, this recipe features a moist yet non-watery mushroom filling wrapped in golden puff pastry. It’s vegan, easy to prepare ahead, and offers a flavorful alternative to traditional Wellington recipes.
Ingredients
Scale
Puff Pastry
- 2 sheets vegan puff pastry, thawed in the fridge overnight (cold, not room temperature)
Filling
- 2 tablespoons olive oil (or vegan butter)
- 2 pounds mushrooms (cremini, king oyster, shiitakes, portobello, wild mushrooms, or a mix)
- 1 large onion, diced
- 4-6 large 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 optional red or white wine
- 1 teaspoon balsamic vinegar
- 1 cup chopped toasted pecans (or hazelnuts or walnuts)
- 1/2 teaspoon black pepper
- 2 teaspoons truffle oil (optional)
Optional
- 1/2 to 1 cup grated cheese (pecorino, gruyere, goat cheese, cream cheese, or meltable vegan cheese) to mix in with mushroom filling
- “Egg” wash: nut milk, cream, or melted coconut oil for brushing the pastry (or whisked egg with tablespoon of water if not vegan)
Instructions
- Prepare Puff Pastry: Make sure your puff pastry is thawed but still cold. If it’s too warm, it will become difficult to handle, and if too cold, too stiff to roll out.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking.
- Sauté Mushrooms and Aromatics: Slice the mushrooms. Heat olive oil in an extra-large skillet or Dutch oven over medium-high heat. Add mushrooms, onions, garlic, kosher salt, and rosemary. Stir often and cook until the mushrooms release their liquid.
- Reduce Liquid: Turn heat to medium and continue sautéing until all liquid has evaporated. This step is crucial to avoid a watery filling that would ruin the pastry texture.
- Add Wine and Vinegar: Splash sherry wine and balsamic vinegar into the skillet. Sauté on medium heat until all liquid evaporates again.
- Mix in Pecans and Season: Stir in toasted chopped pecans, black pepper, and optional truffle oil. Taste and adjust salt as needed. Optionally, fold in cheese now if using.
- Make Ahead Option: You can prepare this filling up to a day in advance and refrigerate it until assembling the Wellington.
- Roll Puff Pastry: Carefully unroll one sheet of puff pastry onto a parchment-lined baking sheet. If it feels too stiff, let it thaw a few more minutes until pliable. Gently roll it out slightly to smooth and extend by about 1/2 inch without making it too thin. Patch any holes.
- Assemble Wellington: Place half the mushroom filling in a mound along the center of the pastry. Working quickly, roll the pastry over the filling and seal it seam side down. Repeat with the second sheet and remaining filling.
- Decorate Pastry: Using a razor blade or sharp knife, create your preferred design on the tops of the Wellingtons (cross-hatch, herringbone, leafy vine, or simple diagonal slits).
- Bake: Place the baking sheet on the middle rack in the preheated oven. Bake for 35 minutes, checking at 20 minutes to rotate the pan for even browning. Bake until the pastry is a deep golden color and fully cooked through. You may need to add 5 more minutes depending on your oven. Use a convection setting for the last 5-10 minutes if available for extra flakiness and color.
- Rest and Serve: Let the Wellingtons rest for 5-10 minutes before cutting and serving. Garnish with rosemary sprigs. They can be enjoyed warm or at room temperature, though warm is preferred for best flavor and texture.
Notes
- Thaw puff pastry overnight in the fridge for best handling; cold but pliable is ideal.
- The filling can be made a day ahead and refrigerated to help with flavors and ease of assembly.
- Use a mixture of mushrooms for the most complex and rich flavor.
- Do not skip the step of fully cooking off liquid; a watery filling will cause soggy pastry.
- Optional addition of cheese enhances richness but is not necessary for a vegan dish.
- Use nut milk or melted coconut oil as a vegan-friendly wash to help the pastry brown nicely.
- Serve this Wellington as a festive main dish for holiday meals or special gatherings.
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
