Mushroom Wellington

This is a crave-worthy dish perfect for those special holiday gatherings. The filling can even be made the day ahead. Serve with our mushroom gravy for a memorable main dish.

Makes 2 rolls, 10 servings


  • 1 box (contains 2 sheets) vegan puff pastry, thawed in the fridge overnight. (Use cold, directly from the fridge)
  • Olive (or avocado) oil spray
  • 2 pounds mushrooms of your choice, sliced, including stems (except shiitake stems)
  • 1 large onion, diced
  • 5 garlic cloves, coarsely chopped
  • 1 tablespoon chopped fresh thyme (or 1 ½ tsp dried)
  • 1 teaspoon salt
  • 1/4 cup wine (sherry, marsala, port, red or white wine) – optional
  • 2 teaspoons balsamic vinegar
  • 1 cup chopped, toasted pecans or walnuts
  • 1/2 teaspoon pepper
  • 2 teaspoons truffle oil (optional)


Make sure your puff pastry is thawed but directly from the fridge when you start. Otherwise it will break or fall apart.

Preheat oven to 400F

Make the filling

  1. Spray an extra-large skillet or Dutch oven with oil spray and heat over medium-high heat. Add mushrooms, onions, garlic, salt (optional), and thyme and sauté, stirring, until mushrooms release all their liquid. Reduce heat to medium, and sauté until all of the liquid has evaporated. Add the sherry wine and balsamic vinegar and continue to sauté on medium heat until the liquid has cooked off. It is important that the mushroom filling is not wet as this will cause the roll to break down.
  2. Add the toasted chopped nuts, pepper, and truffle oil. Taste, adjust seasonings.
  3. Let the filling cool 15-20 minutes (the filling can be made the day ahead and refrigerated).

Make the rolls

  1. Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it is too stiff, let it thaw a few minutes until it is pliable). Gently, roll it to smooth it (but do not thin it much)  and patch-up any holes. Place half the filling in a mound along the center of the dough and roll the pastry up, and over, finishing with the seam side down. Fill and roll the second sheet.
  2. Spray the tops of the rolls with olive oil spray.
  3. Score the pastry using a sharp knife with diagonal slits.


  1. Place the sheet pan in the oven, on the middle rack, baking for approximately 35 minutes, until it is a deep golden-brown. Checking at the halfway point and rotate the pan if needed for even cooking. If additional browning is needed, use the convection setting for the last 5 minutes if you have it.
  2. Cool for 5-10 minutes before cutting and serving. Garnish with thyme sprigs. Serve warm.

Adapted from Feasting at Home