Mushroom Wellington

Thanksgiving Dinner

This recipe was made first for our Thanksgiving gathering of 2017. It is a gorgeous main with the puff pastry and 'meaty' filling. If you love leftovers double this recipe, not knowing how my family would accept this I only made the one....

So lets make it!

Ingredients

8 oz of mushrooms chopped (baby bellas or portobellos)
1/2 onion finely diced
1 clove of garlic crushed
1 1/2 tsp of fresh chopped thyme or 1 T of dried Italian Seasoning
3/4 cup pecans lightly toasted and chopped
1/2 tsp soy sauce
1/2 cup breadcrumbs
pinch of chili flakes
one sheet of thawed puff pastry ( I use Pepperidge Farm)

Directions

1. Sweat the onion and garlic in a skillet, then add mushrooms and seasonings. Continue to cook until the liquid has been cooked out of the mushrooms.

2. In a food processor, blend pecans until fine. Add the mushroom mixture and bread crumbs and blend until combined. preheat the oven to 340 degrees

3. Unfold the pasty and notate the pastry is divided into three parts. Add the mixture to the center section of the pastry making a log with the mixture. One the other two sections cut 45 degree angles from the middle pastry section leaving 1/2 inch between each cut. With each strip cover the mixture in a braiding design.

4. Bake at 350 for about 45 min. If the pasty starts to burn, cover with aluminum foil.

5. Enjoy!