Vegan Mushroom Wellington with Rosemary and Pecans
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Vegan Mushroom Wellington with Rosemary and Pecans

NUTRITION · PER SERVING80M COOK
CAL 25%·PRO 19%
CARBS 36G29% OF CAL
4G FIBER29G OTHER3G TOTAL SUGAR
FAT 36G65% OF CAL
7G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mushroom and pecan filling wrapped in puff pastry with optional port wine sauce. A make-ahead vegan main that's elegant enough for holiday gatherings.

mainamericanveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp) See notes.
  • 2 tablespoons olive oil (or butter)
  • 2 pounds mushrooms (total): cremini, king oyster, shiitakes, portobello, wild mushrooms or use 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 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, but good)
  • Optional: 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! Mix it with the mushroom filling.
  • “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.
  • Optional: Serve with Port Sauce (see notes)
PREP
45M
SODIUM
385MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.