Mushroom Wellington with Rosemary and Pecans (Vegan)

Ingredients

2 tablespoons olive oil

2 pounds mushrooms, sliced

1 large onion, diced

4-5 garlic cloves, roughly chopped

1 teaspoon kosher salt

¼ cup sherry wine, or marsala wine, or port (all optional)

1 teaspoon balsamic vinegar

1 cup chopped toasted pecans (or hazelnut, or walnuts)

½ teaspoon pepper

2 teaspoons truffle oil (optional)

Almond milk for “egg” wash

2 sheets vegan puff pastry, thawed in fridge overnight

Instructions

Preheat oven to 400 degrees. Heat oil in a large skillet or dutch oven, over medium-high heat. Add mushrooms, garlic, onions, salt and rosemary and saute, stirring often, until mushrooms release their liquid. Turn heat down to medium, and continue sautéing until all liquid has evaporated, be patient, this will take a little time. Once mushrooms are relatively dry in the pan, splash with sherry wine and balsamic vinegar and again, saute on medium heat until all liquid is cooked off. (This is important—you do not want a watery filling!) Add the toasted pecans, pepper and truffle oil (if using). Taste for seasoning, and fold in cheese, (if using). Let mixture cool for 15 minutes. Unroll the puff pastry onto a parchment lined baking sheet. Place half the filling in a mound along the center and roll the pastry up, and over, seam side down. Fill and roll the send sheet. Brush with eggless wash. Score the pastry using a sharp knife with your choice of design. Place in the oven for 35 minutes, checking after 25, and rotating if necessary. Bake until pastry is a really deep golden color. Cool for a few minutes before cutting, but they’re best served warm

Recipe from www.feastingathome.com