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Vegan Mushroom Wellington with Rosemary and Pecans


Vegan Mushroom Wellington with Rosemary and Pecans


For instructions click here.


  • 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp)

  • 2 tablespoons olive oil (or butter)

  • 2 pounds mushrooms, sliced, stems OK (except Shiitake stems)

  • 1 large onion, diced

  • 4–6 fat garlic cloves, rough 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 wine or white wine) – or leave it out! see notes.

  • 1 teaspoon balsamic vinegar

  • 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)

  • ½ teaspoon pepper

  • 2 teaspoons truffle oil ( optional)

  • OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta!

  • “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.

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