Herb-Crusted Mushroom Wellington with Rosemary Pecans

There's nothing quite as impressive (or delicious) as a golden, flaky Wellington - and this mushroom version is a total masterpiece! Packed with earthy mushrooms, caramelized shallots, and crunchy rosemary pecans, wrapped in buttery puff pastry, this dish is the ultimate centrepiece for holiday dinners or special occasions. Rich, savoury, and bursting with umami, it proves plant-based cooking can be decadent and satisfying.

INGREDIENTS

3 tbsp olive oil

1 large shallot, finely diced

5 cups mixed mushrooms (cremini, shiitake, oyster), chopped

4 cloves garlic, minced

2 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, minced

1/2 cup toasted pecans, chopped

2 tbsp soy sauce or tamari

2 tbsp balsamic vinegar

1/2 tsp salt & pepper, to taste

1 tsp maple syrup (optional)

1 sheet vegan puff pastry, thawed

1/2 cup breadcrumbs (or ground walnuts for gluten-free)

1 tbsp Dijon mustard

Non-dairy milk, for brushing

DIRECTIONS

Step 1
Caramelize & Saute: Heat oil in a pan over medium heat. Add shallots and cook until soft (5 mins). Add mushrooms, garlic, thyme, and rosemary, and saute until golden and tender (10-12 mins). Stir in pecans, soy sauce, balsamic, salt, pepper, and maple syrup. Cook until liquid is absorbed, then let cool.

Step 2
Prep Pastry: Roll out the puff pastry on a floured surface (1/4-inch thick). Spread a thin layer of breadcrumbs in the centre (to soak up moisture), then spread mustard over it.

Step 3
Shape & Seal: Spoon the mushroom mixture down the centre, leaving a border. Fold pastry over, sealing edges with a fork. Cut slits on top for steam to escape. Brush with non-dairy milk for a golden finish.

Step 4
Bake: Transfer to a baking sheet and bake at 200C for 25-30 mins, until puffed and golden brown. Let rest 10 mins before slicing.

Crispy, buttery pastry gives way to a savoury-sweet mushroom filling, intensified by rosemary-kissed pecans and a hint of balsamic. Each slice is a symphony of textures and deep, earthy flavours - elegant enough for a holiday table but simple enough for a cozy weekend indulgence. Serve with mashed potatoes, roasted veggies, or a crisp salad, and watch even meat-lovers swoon. Pro Tip: Make it ahead and refrigerate before baking (add 5 mins to cook time)!

SOURCE: https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/