Another Christmas in July Recipe!!
This Pecan and Mushroom Wellington is one of my absolute favourite Christmas recipes. It’s actually a great recipe any time of the year. In summer it’s great served with a salad and in winter with roast vegetables. It’s incredibly tasty and super easy to make!
I used a mixture of swiss brown mushrooms and white mushrooms for this recipe. But you could use all white mushrooms if that’s what you have. I found that the swiss browns gave it more depth of flavour. Portobello mushrooms would also be great.
Pecans work incredibly well in this recipe – and I just love the taste. But if you prefer you could substitute cashews for pecans. I have also used just a little bit of chilli in this recipe, but if you love things spicy, then add more, or even some tabasco sauce. Personally I don’t like it too spicy as I want to make sure I can taste the mushroomy pecan flavours.
The crispiness of the pastry is incredibly satisfying around the mushroom and pecan mixture. In my mind, pastry is one of the best things on earth! Make sure to check the ingredients when you get your pastry at the supermarket, as often they can have milk solids in them. I have criss crossed the pastry over the wellington, but you can also roll the pastry over mixture and pierce with a fork or score the top with a knife. Then top with sesame seeds or poppy seeds to decorate further if you desire before cooking in the oven.
A homemade relish is the perfect condiment to this Pecan and Mushroom Wellington. Lucky I posted Mum’s Tomato Relish recipe up on the blog yesterday!
I’m sure you’ll enjoy this recipe! So many people who have tried it LOVE IT! It truly is a WINNER! If you do try it, please let us know! We’d love to hear about it.
- 400g mushrooms chopped
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 TBsp fresh thyme chopped
- 1 1/2 cups pecans activated or lightly toasted
- 1 cup breadcrumbs
- Pinch of chilli flakes
- 1 tsp Tamari
- 2 sheets vegan pastry
Cook the onion and garlic for around 5 minutes
Add the mushrooms, thyme, chilli flakes and tamari and cook for a further few minutes. Then let it cool for 10-15 minutes
In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Then add the breadcrumbs and blend until all the ingredients are combined
Let the pastry thaw a little. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in 1cm diagonal strips on either side. Then cross over each other until they are covering the mixture. Alternatively you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf. Then pierce the top with a fork or score with a knife. Top with sesame seeds or poppy seeds if desired
Bake at 180℃ for 50 minutes. If it browns too much on top while cooking, then cover with alfoil until ready to come out of the oven
Serve with your favourite vegetables or salad!