Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a tasty and festive dish that is great for holidays or special events. The flaky puff pastry surrounds a savory mushroom filling that has been mixed with rosemary and pecans. This makes a delicious center piece for any meal.

Ingredients:

• 500g mixed mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp fresh rosemary, chopped
• 1 cup pecans, chopped
• 1 sheet vegan puff pastry
• Salt and pepper, to taste
• 1 tbsp vegan butter, for brushing

Instructions:

Preheat oven to 200C 400F

In a large skillet, heat olive oil over medium heat

Add shallots and garlic, saut until softened

Add chopped mushrooms, soy sauce, balsamic vinegar, and rosemary to the skillet

Cook until mushrooms are tender and any liquid has evaporated

Season with salt and pepper

Stir in chopped pecans and cook for another 2 minutes

Remove from heat and let cool slightly

On a floured surface, roll out the puff pastry into a rectangle large enough to encase the mushroom mixture

Spread the mushroom mixture evenly over the puff pastry, leaving a border around the edges

Roll up the puff pastry, enclosing the mushroom mixture like a log

Seal the edges by pressing with a fork

Transfer the Wellington to a baking sheet lined with parchment paper, seam side down

Brush with vegan butter

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy

Let cool slightly before slicing and serving