Vegan Mushroom Wellington with Rosemary and Pecans

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

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