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 dry 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
2 tbsp non-dairy milk

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 one 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 non-dairy milk. Bake at 275 for 40 minutes and enjoy!