Pecan and Mushroom Wellington


200 g finely chopped button mushrooms

1 finely chopped medium onion

2 cloves garlic, minced

1 teaspoon dried or fresh thyme

1 cup lightly toasted pecans

1 cup bread crumbs (integral bread crumbs work as well)

A pinch of chili flakes

1 tablespoon tamari

1 vegan puff pastry



Sauté onion and garlic for about 5 minutes in a little olive oil. Add mushrooms, thyme, chili flakes, and tamari and cook for a few minutes. Allow the mixture to cool (10-15 minutes).
In a food processor, grind the pecan, and then add it to the above mushroom mixture. Mix in the pecan, then add bread crumbs and mix again.
Leave the puff pastry at room temperature and place it on a baking sheet. Place the mixture in the middle so that both sides remain arms folded. Evenly on both sides, alternately cut the dough into strips so close that you get a braid. (Another option is to put the dough on one end, but rolled up as a roll, and pierce the top layer of dough with a little fork). Sprinkle with herbal milk (I added a bit of turmeric to give it color) and sesame seeds.
Bake at 180 degrees for about 50 minutes. If desired, cut a bit more baking paper and gently fold the pie so it doesn’t darken quickly. Serve with veggie sauce and seasonal salad to the delight of everyone at the table.

Prepared by Iva Janeš and posted with her kind permission.

Photo: Iva Janeš

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