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)
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.