Mushroom Wellington with Garlic and Walnuts. Pour the walnut mince in the middle of the sheets and using your hands form a firm log in the centre, leaving some room at each end to tuck in the pastry sides. Layer the spinach and carrot on top of the mince. Filled full of tasty, juicy meaty mushrooms and walnuts, this meatless Mushroom Wellington is a vegan-friendly version of the classic beef wellington.

The perfect Christmas or roast dinner centre piece! This dish looks lovely, with succulent mushrooms tucked away inside a flavourful nut roast, wrapped in crisp pastry. This is the kind of dish that everyone will enjoy, vegan or not. You achieve frying toast Mushroom Wellington with Garlic and Walnuts using 10 receipt along with 9 along with. Here is how you score.

technique of Mushroom Wellington with Garlic and Walnuts

You need 2 cups of mushrooms,cleaned and chopped.
You need 1 of large yellow onions, finely chopped.
Prepare 3 tbsp of olive oil.
It's 6 cloves of garlic,minced.
Prepare 1 cup of walnut,roughly chopped.
You need 1 tsp of soy sauce.
You need 1 tsp of garlic powder.
You need to taste of salt and pepper.
You need 1 tbsp of milk, for brushing.
You need 1 of whole wheat puff pastry.

It's rich with loads of big flavours and textures. This has been well trialed… You can make it into patties or a loaf and serve with gravy. The buttery crisp pastry makes it festive and decadent. Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring.

Mushroom Wellington with Garlic and Walnuts in succession

Heat the olive oil in a large pan on medium heat. Add garlic and onion and fry on low heat. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown and nicely caramelized..
Add the mushrooms and cook for 10 mins or until the water evaporates..
Now add the garlic powder and fry for 2 mins.Then add in the soy sauce..
Finally add the chopped walnut and give a toss and turn off the heat..
Preheat the oven to 400F. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the cooked mixture over the middle of the pastry, making sure to leave a space at the edge of the pastry..
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom..
Lightly coat with the milk wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of milk and freezing the pastry for a further 10 minutes..
Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flaky..
NOTES:The mushroom wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushrooms release their juices as they cool..

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! The moment you accept what troubles you've been given, the door will open. ~Rumi~ Here's a little number that may come in handy for the holidays - Mushroom Wellington with Rosemary and Pecans. A rich mushroom, lentil and nut wellington in golden, crisp puff pastry. The most luxurious pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and onion gravy for Sunday dinner, Thanksgiving or Christmas dinner. Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as impressive Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture Onion, garlic, walnuts gets toasted on the skillet, then mushrooms cooked down, then combined with lentils, veggies, herbs and flavoring.