Morishhhh Mushroom and Pecan Wellington

INGREDIENTS

2 Sheets of Shortcrust Pastry

FOR THE MUSHROOMS

4 Portobello Mushrooms

1 TBSP Dried Thyme

1 TBSP Dried Rosemary

4 Minced Garlic Cloves

Salt and Pepper to taste

--> Add mushrooms in a tray (tuned over)

--> Drizzle with olive oil

--> Sprinkle the Thyme and Rosemary

--> Add minced Garlic on each Mushroom, then Salt and Pepper

--> Bake in a pre-heated oven for 15 mins at 200C

FOR THE ONIONS

1 TBSP Olive Oil

1 Big Red Onion

A sprinkle of Salt and Pepper --> Fry all

1 Cup of White Wine --> Add when onions are translucent

1/2 TBSP of Brown Sugar --> Add after 3 mins is cooking

FOR THE STUFFING

2 Cups of Cooked Chestnuts

2 Cups of Pecans

2 Slices of Seeded Bread

--> In the food processor until pasty (20sec)

THEN

Get a tray, parchment paper, add the first sheet of pastry on the parchment paper (rectangular shape), spoon half the stuffing mixture across it, in the middle, leaving plenty of space around it to seal the Wellington.

Add the mushrooms next to each other and add the remaining mixture on the top of them, making sure they are well covered. Mould the paste tightly around them.

Brush some oil on the surface of the visible pastry.

Cover with the remaining pastry.

Cut around the spare pastry all around the Wellington and seal it by pressing the edges with a fork.

Make a few holes on the top of Wellington so the steam can come out while baking.

You can use the extra pastry to make shapes and add it on the top of the pastry.

Brush the Wellington with some Soya Milk.

Bake at 200C for 40 mins.