Pecan and Mushroom Wellington

July 9, 2016
Mushroom Wellington

Another Christmas in July Recipe!!

This Pecan and Mushroom Wellington is one of my absolute favourite Christmas recipes. It’s actually a great recipe any time of the year. In summer it’s great served with a salad and in winter with roast vegetables. It’s incredibly tasty and super easy to make!

Pecan and Mushroom Wellington

I used a mixture of swiss brown mushrooms and white mushrooms for this recipe. But you could use all white mushrooms if that’s what you have. I found that the swiss browns gave it more depth of flavour. Portobello mushrooms would also be great.

Pecan and Mushroom Wellington

Pecans work incredibly well in this recipe – and I just love the taste. But if you prefer you could substitute cashews for pecans. I have also used just a little bit of chilli in this recipe, but if you love things spicy, then add more, or even some tabasco sauce. Personally I don’t like it too spicy as I want to make sure I can taste the mushroomy pecan flavours.

Pecan and Mushroom Wellington

The crispiness of the pastry is incredibly satisfying around the mushroom and pecan mixture. In my mind, pastry is one of the best things on earth! Make sure to check the ingredients when you get your pastry at the supermarket, as often they can have milk solids in them. I have criss crossed the pastry over the wellington, but you can also roll the pastry over mixture and pierce with a fork or score the top with a knife. Then top with sesame seeds or poppy seeds to decorate further if you desire before cooking in the oven.

A homemade relish is the perfect condiment to this Pecan and Mushroom Wellington. Lucky I posted Mum’s Tomato Relish recipe up on the blog yesterday!

Pecan and Mushroom Wellington

I’m sure you’ll enjoy this recipe! So many people who have tried it LOVE IT! It truly is a WINNER! If you do try it, please let us know! We’d love to hear about it.

We Eat Together

5 from 3 votes
Mushroom Wellington
Print
Pecan and Mushroom Wellington
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 15 mins
 
This delicious Pecan and Mushroom Wellington is a gorgeous dinner treat for anytime of the year. The crispiness of the pastry is so tantalisingly tasty!
Servings: 2 Wellingtons
Ingredients
  • 400g mushrooms chopped
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1 TBsp fresh thyme chopped
  • 11/2 cups pecans activated or lightly toasted
  • 1 cup breadcrumbs
  • Pinch of chilli flakes
  • 1 tsp Tamari
  • 2 sheets vegan pastry
Instructions
  1. Cook the onion and garlic for around 5 minutes
  2. Add the mushrooms, thyme, chilli flakes and tamari and cook for a further few minutes. Then let it cool for 10-15 minutes
  3. In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Then add the breadcrumbs and blend until all the ingredients are combined
  4. Let the pastry thaw a little. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in 1cm diagonal strips on either side. Then cross over each other until they are covering the mixture. Alternatively you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf. Then pierce the top with a fork or score with a knife. Top with sesame seeds or poppy seeds if desired
  5. Bake at 180℃ for 50 minutes. If it browns too much on top while cooking, then cover with alfoil until ready to come out of the oven
  6. Serve with your favourite vegetables or salad!

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16 Comments

  • Reply Ragnheidur November 25, 2016 at 6:04 am

    Made this for Thanksgiving, super delicious! Didn’t look as nice as yours but made up for it in taste 🙂

    • Reply Katie November 25, 2016 at 10:59 am

      Great to hear! So glad you enjoyed it! Happy Thanksgiving!

  • Reply Andrea December 19, 2016 at 12:54 am

    Thanks for this simple yet delicious recipe! I made it for a Christmas potluck dinner and it was a hit with the vegetarians and meat-eaters alike!

    • Reply Katie December 21, 2016 at 8:27 pm

      Great to hear Andrea! Thanks for your feedback – we’re glad it went well!!

  • Reply Florentine December 20, 2016 at 11:07 pm

    Hi there! How many people would these two Wellington’s serve?

    • Reply Katie December 21, 2016 at 8:26 pm

      Hi! Each Wellington can be cut into about 6 pieces – 2 would comfortably serve 6 to 8 people with other dishes as well. 🙂

  • Reply Darlene December 22, 2016 at 2:46 am

    Did you use store-bought breadcrumbs?

    • Reply Katie December 22, 2016 at 7:40 am

      Hi Darlene – we did for this one, but you could always substitute with homemade ones!

  • Reply Jacqueline Bethea December 22, 2016 at 11:05 am

    do you think this would work as a stuffed bread?–using a bread dough rather than pastry? we are doing forks over knives and try to cut out extra fat. also , i have a big bad of sun dried tomatoes (not in oil)–what do you think about that with the pecans and mushrooms?–too much? thanks for a very nice looking recipe and any advice you might have

    • Reply Katie December 23, 2016 at 1:18 pm

      Hi Jacqueline! I’ve never tried it as stuffed bread, but it sounds great – give it a go! I think a few sun dried tomatoes would go really well in it. I put them in our Lentil Cashew Loaf we posted a few days ago and they tasted great. Just don’t overdo it – but a subtle flavour would be nice. Hope it goes well! Have a great festive season 🙂

  • Reply Chamare December 24, 2016 at 11:14 am

    Just wondering if this is okay to make the day before and store in the fridge/freezer thanks 🙂

    • Reply Katie December 24, 2016 at 11:29 am

      Hi there! Definitely ok to make the day before (or a few days) and store in the freezer. Don’t store in the fridge because you don’t want the pastry to go soggy. Alternatively you could make the inside mushroom/pecan mixture and store that in the fridge and then wrap it in pastry just before you are going to put it in the oven. It is easier to make the whole thing and store in the freezer though. Thaw it out for about 20 to 30 minutes before cooking. It makes two, so if you just want one, put the other in the freezer for a later time 🙂

  • Reply Ryan December 28, 2016 at 3:01 am

    Just made this for Christmas dinner and it was a huge hit! My mixture was a bit too dry for the food processor so I added a splash of white wine and it came out great. Thanks so much for this recipe!

    • Reply Katie December 29, 2016 at 2:12 pm

      Great to hear Ryan! Thanks for your feedback and glad you and your family loved it!

  • Reply Lisa February 2, 2017 at 3:58 am

    Did you use puff pastry or a regular round refrigerated pie crust?

    • Reply Katie February 2, 2017 at 8:34 am

      We used vegan puff pastry that we bought at the supermarket. Hope that helps!

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