Vegetarian Wellington with mushroom and pecan stuffing

Ingredients

• 2 onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 3 cloves garlic, crushed
• 500 g portobello mushrooms, coarsely chopped
• 2 tbsp brandy
• Pinch of thyme
• 1 large sprig rosemary
• 3 slices bread, made into crumbs
• 1/2 cup pecans, lightly toasted, finely chopped
• 1 tbsp dark soy sauce
• 1 apple, grated
• 2 eggs, lightly beaten
• Salt and pepper, to season
• 400 g block puff pastry, thawed
• Roast potatoes, to serve (optional)
• Rich mushroom gravy
• 1/3 cup dried mushrooms
• 2 1/2 cups vegetable stock
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, chopped
• 1 tsp dried thyme
• Sprig of rosemary
• 1 tbsp sherry
• 3 tbsp plain flour
• 2 tbsp soy sauce