Herb-Crusted Mushroom Wellington with Rosemary Pecans

STEP BY STEP

Directions

1. Caramelize & Saute: Heat oil in a pan over medium heat. Add shallots and cook until soft (5 mins). Add mushrooms, garlic, thyme, and rosemary, and saute until golden and tender (10-12 mins). Stir in pecans, soy sauce, balsamic, salt, pepper, and maple syrup. Cook until liquid is absorbed, then let cool.
2. Prep Pastry: Roll out the puff pastry on a floured surface (1/4-inch thick). Spread a thin layer of breadcrumbs in the centre (to soak up moisture), then spread mustard over it.
3. Shape & Seal: Spoon the mushroom mixture down the centre, leaving a border. Fold pastry over, sealing edges with a fork. Cut slits on top for steam to escape. Brush with non-dairy milk for a golden finish.
4. Bake: Transfer to a baking sheet and bake at 200C for 25-30 mins, until puffed and golden brown. Let rest 10 mins before slicing.
5. Crispy, buttery pastry gives way to a savoury-sweet mushroom filling, intensified by rosemary-kissed pecans and a hint of balsamic. Each slice is a symphony of textures and deep, earthy flavours - elegant enough for a holiday table but simple enough for a cozy weekend indulgence. Serve with mashed potatoes, roasted veggies, or a crisp salad, and watch even meat-lovers swoon.
6. Pro Tip: Make it ahead and refrigerate before baking (add 5 mins to cook time)!