Vegan Mushroom Wellington with Rosemary and Pecans

Discover Vegan Mushroom Wellington with Rosemary and Pecans. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp) See notes.  ↔ Remplacer
• 2 tablespoons olive oil (or butter) ↔ Remplacer
• 2 pounds mushrooms (total): cremini, king oyster, shiitakes, portobello, wild mushrooms or use a mix. ↔ Remplacer
• 1 large onion, diced ↔ Remplacer
• 4-6 fat garlic cloves, roughly chopped ↔ Remplacer
• 1 tablespoon chopped fresh rosemary (or sage, or thyme) ↔ Remplacer
• 1 teaspoon kosher salt ↔ Remplacer
• 1/4 cup sherry wine (not sherry vinegar), marsala wine, ruby port (or red wine or white wine) – or leave it out! See notes. ↔ Remplacer
• 1 teaspoon balsamic vinegar ↔ Remplacer
• 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts) ↔ Remplacer
• ½ teaspoon pepper ↔ Remplacer
• 2 teaspoons truffle oil (optional, but good) ↔ Remplacer
• Optional: 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!  Mix it with the mushroom filling. ↔ Remplacer
• “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. ↔ Remplacer
• Optional: Serve with Port Sauce (see notes) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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