Vegan Mushroom Wellington with Rosemary and Pecans

Name: Vegan Mushroom Wellington with Rosemary and Pecans
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: European, American
Ingredients: 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp); —-; 2 tablespoons olive oil (or butter); 2 pounds mushrooms, sliced, stems OK (except Shiitake stems); 1 large onion, diced; 4-6 fat garlic cloves, rough chopped; 1 tablespoon chopped fresh rosemary (or sage, or thyme); 1 teaspoon kosher salt; 1/4 cup sherry wine ( not sherry vinegar) marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes; 1 teaspoon balsamic vinegar; 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts); ½ teaspoon pepper; 2 teaspoons truffle oil ( optional); OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta!; “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry. If not worried about it being vegan, whisk an egg with a tablespoon of water

Instructions

Prep:45minCook:35min

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!) Makes 2 rolls.

Updated at: Tue, 12 Nov 2024 00:47:13 GMT