The halls are decked, the stockings are hung, and now all that’s left to do is prepare the holiday dinner menu. Every holiday host knows that there is a fine line between adding creative new dishes and maintaining the beloved holiday classics. Any new dish that dare competes with grandma’s beloved recipes must be ready to impress. This decorative pecan and mushroom wellington looks like a complex and time consuming addition to the menu, filled with flavors that dance like sugar plum fairies around the palate. Guests will ‘ooh’ and ‘ahh’ as the wellington steals the show – and the host can decide whether to keep the cheeky secret that the most difficult part of this dish was sautéing the vegetables.
A pecan and mushroom wellington can be whipped up a day ahead of time, keeping the holiday as stress free as possible. To make the host’s job even easier, this dish can easily be modified to suit any taste. Using an easy-to-find vegan puff pastry ensures the dish is vegan friendly. For those looking for an extra kick, increasing the amount of chili flakes is an easy way to spice it up. And, for the diehard ‘meat and potatoes’ group, serving the wellington with some meaty gravy can convince even the most skeptic that it is a dish worth trying.
The pecan and mushroom wellington recipe makes enough filling for two wellingtons, serving approximately 10 people. Preparing the filling is easy, taking less than 30 minutes. Once the filling is whipped up and tucked into the puff pastry, the wellington can sit in the fridge uncooked for up to 48 hours. About an hour before family and friends sit down to the holiday meal, the wellington simply needs to be popped in the oven before it’s ready to serve.
400g or approximately 5 cups of mushrooms, chopped
1 onion, finely chopped
2 cloves of garlic, minced
1 tbsp of fresh thyme, chopped
1.5 cups of pecans, lightly toasted
1 cup of breadcrumbs
Pinch of chili flakes
1 tsp of tamari or soy sauce
2 sheets frozen puff pastry
Sesame seeds or poppy seeds, optional
- Sauté the onion and garlic for around 5 minutes
- Add the mushrooms, thyme, chili flakes, tamari, and continue sautéing until soft
- Allow the mushroom mixture to cool (approximately 10-15 minutes)
- In a food processor, finely blend the pecans. Add the mushroom mixture and blend again until completely combined
- Let the frozen puff pastry thaw a bit, until it is able to bend without breaking
- Spread half of the mushroom mixture onto the middle of one of the pastry sheets
- Cut the uncovered pastry in 1cm diagonal strips on either side of the mushroom mixture and cross the strips over one another until they are covering the mixture
- Top with sesame seeds or poppy seeds, optional
- Bake at 350F for 50 minutes – if the top of the pastry browns too much, cover with foil for the remainder of the cook time