Vegan Mushroom Wellington recipe | PCC Community Markets

Ingredients

• For the filling:
• 3 large portobello mushrooms
• 1 cup olive oil, divided
• Salt and black pepper, to taste
• 2 pounds mixed wild mushrooms (such as chanterelles, oyster and cremini)
• 4 shallots, finely chopped
• 6 garlic cloves, finely chopped
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons soy sauce
• 1 cup walnuts, toasted and finely chopped
• 3/4 cup finely chopped parsley
• 1/3 cup finely chopped chives
• 2 small yellow onions, sliced into 1/4-inch wedges
• 1/4 cup sherry vinegar
• For the pastry:
• 1 sheet of vegan puff pastry
• 3 tablespoons vegan butter, melted
• 2 tablespoons unflavored oat milk