Vegan Mushroom Wellington| Becel

Ingredients

• 105 ml Becel® Vegan margarine divided into 5 Tbsp. (75 ml) PLUS 2 Tbsp. (30 ml) melted
• 1 cup (250 ml) finely diced yellow onion (1 medium)
• 1 1/2 tsp. (22 ml) crushed fresh garlic (3-4 large cloves)
• 4 portobello mushrooms, cleaned and cut into 1/2-inch slices
• 4 large brown mushrooms (aprox. 7 oz), cut in quarters
• 4 cups (1 L) sliced white and brown mushrooms
• 1/2 cup (125 ml) red wine
• 1 tsp. (5 ml) chopped fresh thyme leaves
• 1 tsp. (5 ml) sea salt
• 1/2 tsp. (2 ml) fresh ground pepper
• 1 sheet frozen puff pastry or 5 sheets of filo pastry
• PLUS 1/2 cup (125 ml) melted Becel® Vegan
• extra thyme sprigs for garnish