This Mushroom Wellington brings cozy bistro energy to your holiday table—golden puff pastry, rich savory filling, and the kind of aroma that pulls everyone into the kitchen. Black Pearl mushrooms lend an earthy depth and meaty texture, while herbs, nuts, and a splash of wine round everything out. It’s an elegant vegetarian centerpiece that feels indulgent but approachable—perfect for impressing guests without breaking a sweat.
Active time: 45 min • Total time: 1 hr 20 min
1 roll
1 large slice
2–4
• Parchment paper • Pastry brush (for egg wash)
Ingredients
Filling
- 1 tbsp olive oil (or butter)
- 8 oz black pearl mushrooms, diced with stems
- ½ large or 1 small onion, diced
- 4 cloves garlic, roughly chopped
- 1 tbsp fresh rosemary, sage, or thyme, chopped
- 1 tsp kosher salt
- ¼ cup white wine (or sherry)
- 2 tsp balsamic vinegar
- ½ cup chopped toasted pecans (or walnuts)
- ½ tsp black pepper, to taste
- 1 tsp truffle oil (optional)
- ½ cup grated parmesan, pecorino, Latteria Vecchio, or chèvre
Assembly
- 1 sheet puff pastry, thawed in the refrigerator overnight; cold
Egg Wash:
- 1 large egg
- 1 Tbsp water
Sourcing & Substitution Tips:
Black Pearl mushrooms have a dense, hearty texture and an umami-rich depth that makes this Wellington feel luxe and substantial. If unavailable, substitute oyster, crimini, or button mushrooms—just plan for a slightly longer cook time to evaporate excess liquid.
To make this recipe vegan, use vegan puff pastry (many store-bought versions are naturally vegan) and substitute vegan cheese and nut milk or melted coconut oil for the egg wash.
For a gluten-free variation, use gluten-free puff pastry—available at many specialty and natural food stores.
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the filling:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the mushrooms, onion, garlic, salt, and herbs. Sauté, stirring often, until the mushrooms release their liquid and begin to dry out—about 8–10 minutes.
- Reduce the heat to medium. Add the wine and balsamic vinegar; cook until all liquid has evaporated and the pan looks nearly dry.
- Stir in the pecans, pepper, and truffle oil (if using). Adjust seasoning to taste, then fold in the cheese.
- Remove from the heat and let the mixture cool for 15–20 minutes.
- Fill the puff pastry:
- Unroll the puff pastry onto the prepared baking sheet.
- Spoon the cooled filling into a mound along the center of the pastry.
- Working quickly, roll the pastry around the filling and flip it so the seam side is down.
- Make the egg wash by whisking together the egg and water, then brush it over the entire exposed surface of the pastry.
- Score the surface decoratively with a sharp knife—cross-hatch, herringbone, leafy vine, or simple diagonal slits.
- Bake the Wellington:
- Bake on the middle rack for 35–40 minutes, checking at 20 minutes and rotating the pan for even browning if needed.
- Continue baking until the pastry is deep golden and fully crisp—if at the 40-minute mark it still looks pale, give it another 5 minutes.
- Remove from the oven and let rest 5–10 minutes before slicing. Garnish with rosemary sprigs and serve warm.
If your oven has a convection setting, switch it on for the last 5–10 minutes to boost browning.
Serving & Storage Suggestions
- Serving temp: Best served warm, fresh from the oven.
- Storage / Best by: Refrigerate leftovers in an airtight container for up to 2 days. Rewarm in a 350°F oven for 10–12 minutes to restore flakiness and revive aroma.
- Make-ahead optionality:
- 1 day ahead: Make the mushroom filling and refrigerate in an airtight container.
- Day of: Assemble and bake as directed.
Original Source: https://recipes.farmhousedelivery.com/mushroom-wellington/
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