Recipe: Mushroom Wellington

Ingredients

2 tablespoons olive oil (or butter)
2 pounds mushrooms (cremini, king oyster, shiitakes, portobello, wild mushrooms or a mix)
1 large onion, diced
4–6 cloves garlic, rough chopped
1 tablespoon chopped fresh rosemary (or sage, or thyme)
1 teaspoon kosher salt
¼ cup sherry wine (or marsala wine, ruby port, red or white wine)
1 teaspoon balsamic vinegar
1 cup chopped, toasted pecans (or hazelnuts or walnuts)
½ teaspoon pepper
2 teaspoons truffle oil (optional)
½ – 1 cup grated cheese (optional)

Ensure the puff pastry is thawed and preheat the oven to 400°F.
Prepare the filling by slicing the mushrooms and heating oil in a skillet. Add mushrooms, onions, garlic, salt, and rosemary, sauté until mushrooms release their liquid.
Continue cooking until the liquid evaporates, then add sherry wine and balsamic vinegar, cooking until dry.
Stir in the toasted pecans, pepper, and truffle oil. Let the filling cool for 15-20 minutes.
Roll out the puff pastry and place half of the filling in the center of each sheet, rolling them up seam side down.
Brush the pastry with the wash and score the top with a knife.
Bake for 35 minutes, checking at 20 minutes and rotating if needed, until golden brown.
Cool for 5-10 minutes before serving, garnished with rosemary sprigs.

Servings

8-10

Calories

390

Total fat

30.1g

Total carbohydrates

26.2g

Total protein

4.9g

Sodium

125.4mg

Cholesterol

0mg