Portobllo Wellington, inspired by bosh.tv

We did a pre Thanksliving run of this Wellington recipe and loved it!

Ingredients:

​4 Portobello mushrooms
splash of olive oil
2 tbsp of thyme
4 cloves of garlic chopped
1 large red onion chopped
1 tbsp rosemary
1 cup of white wine
1/2 tips brown sugar
2 cups of chestnuts (roasted)
2 cups of pecans
2 slices bread
1 package of puff pastry
1/2 cup vegetable stock

Method:

splash olive oil on portobello mushrooms and top with 1 tbsp of the thyme. Add the chopped garlic also to the mushrooms, and pepper to taste. Bake mushrooms for 15 minutes in a 375 degree oven.

Meanwhile, sauté onion in a splash of olive oil and add the other tbsp of thyme and rosemary. Heat up and add the 1 cup of white wine and let burn off. Add the 1/2 tbsp of brown sugar. When the wine has burned down, set the mix aside.

In a food processor, mix chestnuts, pecans and the bread. Add this to the onion sauté from above, add the vegetable broth and mix until everything is well combined. Lay out 1 sheet of the puff pastry and pile 1/2 of the onion/nut/bread mix in the middle. Lay the portobello mushrooms on top vertically and cover the mushrooms with the remaining onion/nut/bread mix, kind of like a cocoon. Put a second sheet of the puff pastry on top and seal the edges by wetting it with water and sealing with your fingers. Use a knife or pizza cutter to cut and excess of the puff pastry off. Use a fork to seal the edges. Make sure to make holes in the puff pastry using a knife or fork for ventilation and brush lightly with soy milk. Bake at 275 for 40 minutes and enjoy!