Mains - Mushroom And Nut Wellington With Rosemary

Ingredients

• 320 g All butter puff pastry sheet, shop brought
• 1000 g Mushrooms, sliced
• 175 g Toasted pecans or nuts of choice chopped
• 1 Onion med sliced
• 60 ml Masala wine or port
• 150 g Cheese of choice grated (optional)
• 40 g Butter
• 6 Garlic cloves chopped finely
• 1 tbsp Fresh rosemary chopped finely
• 1 tsp Balsamic vinegar
• brushing Egg beaten
• 1/2 tsp Black pepper freshly ground
• 2 Truffle oil (optional)
• 1 tsp Salt
• 1 Veg stock cube or gel pot
• 200 ml Water
• 10 g Flour
• 20 g Butter
• 2 tbsp Masala wine or port
• 1 tsp Fresh rosemary chopped finely