Ingredients:
- 1 box (2 sheets) vegan puff pastry, thawed in the fridge
- 2 tablespoons avocado oil
- 2 pounds oyster mushrooms, cleaned and chopped
- 1 large onion, diced
- 4-6 garlic cloves, roughly chopped
- 1 tablespoon chopped fresh rosemary (or substitute sage or thyme)
- 1 teaspoon kosher salt
- 1/4 cup sherry or white wine
- 2 teaspoon balsamic vinegar
- 1 cup chopped, toasted walnuts
- Salt & pepper
- 2 teaspoons truffle oil (optional)
- Egg wash: 1 egg whisked with 1 TBSP water (sub cashew milk or melted coconut oil for a vegan
Instructions:
1. Prepare the mushrooms: Heat avocado oil in a large skillet over medium heat. Add onions and sauté for 3–4 minutes until softened. Add garlic, rosemary, and chopped oyster mushrooms. Cook until the mushrooms are golden brown and the moisture evaporates (about 10–12 minutes).
2. Add seasoning: Stir in the wine and cook until evaporated. Mix in balsamic vinegar, toasted walnuts, salt, and pepper. Remove from heat and let cool completely. Optional: mix in your choice of cheese.
3. Assemble the Wellington: Preheat the oven to 400°F. Roll out the puff pastry on a floured surface. Spread the cooled mushroom mixture onto the pastry, leaving a border around the edges. Fold the pastry over the filling and seal the edges. Place seam-side down on a baking sheet.
4. Apply the wash: Brush the pastry with your choice of egg wash.
5. Bake: Bake for 25–30 minutes or until golden brown and crispy. Let cool slightly before slicing and serving.