Vegan Mushroom Wellington| Becel

Name: 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

www.becel.ca

This is an impressive main dish to serve guests and is deceptively easy. We tested the Mushroom Wellington with both puff pastry and filo pastry and both produced terrific results!

Keywords

Christmas
Easter
New Year's Eve
Mother's Day
Entrée
Medium
Vegetables
Fine dining
Party
Dinner party
British
Bake
Supper
Dinner
Tray Bake
Egg free
Vegetarian
Vegan
Dairy free

View full recipe on www.becel.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.becel.ca.

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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