Vegan Mushroom Wellington recipe | PCC Community Markets

Vegan Mushroom Wellington recipe | PCC Community Markets

www.pccmarkets.com

This Vegan Mushroom Wellington recipe combines savory mushrooms with tangy balsamic vinegar in a puff pastry sure to be the talk of the table.

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Cooking tools:

  • Nonstick skillet
  • Cooling rack
  • Baking sheet
  • Food processor
  • Mixing bowl
  • Parchment paper
  • Rolling pin
  • Oven
  • Pastry brush
  • Chef's knife
  • Cutting board
  • Paper towel
  • Measuring cup
  • Measuring spoon
  • Refrigerator
  • Spoon
  • Spatula

Ingredients

  • 3 large portobello mushrooms
  • 1 cup olive oil, divided
  • Salt
  • black pepper
  • 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
  • 1 sheet of vegan puff pastry
  • 3 tablespoons vegan butter, melted
  • 2 tablespoons unflavored oat milk

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