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5 from 7 votes
Mushroom Wellington
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Pecan and Mushroom Wellington
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 
This delicious Pecan and Mushroom Wellington is a gorgeous dinner treat for anytime of the year. The crispiness of the pastry is so tantalisingly tasty!
Servings: 2 Wellingtons
Ingredients
  • 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
Instructions
  1. Cook the onion and garlic for around 5 minutes
  2. Add the mushrooms, thyme, chilli flakes and tamari and cook for a further few minutes. Then let it cool for 10-15 minutes
  3. 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
  4. 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
  5. 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
  6. Serve with your favourite vegetables or salad!