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    Dinner · British
    Vegan

    Mushroom & pecan Wellington

    Mushrooms cooked down with thyme and wine, folded through toasted pecans and rolled in puff pastry. It can be assembled a day ahead, which makes it an easy centrepiece.

    Prep
    30 minutes
    Cook
    45 minutes
    Makes
    8 portions
    Difficulty
    Medium
    Mushroom & pecan Wellington

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    506kcal
    Protein
    6g
    Carbs
    39g
    Fat
    33g

    Where the calories come from

    • Protein 5%
    • Carbs 33%
    • Fat 62%
    Fibre
    7.1 g
    Sugar
    3.3 g
    Salt
    0.95 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.90a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 750g vegan puff pastry, thawed and kept cold
    • 2 ¼ tbsp olive oil
    • 1.1kg mushrooms, roughly chopped
    • 1 ¼ onions, diced
    • 6 cloves of garlic, roughly chopped
    • 1 ¼ tbsp dried thyme
    • 1 ¼ tsp salt
    • 5 tbsp white wine
    • 1 ¼ tsp balsamic vinegar
    • 120g pecans, toasted and chopped
    • ⅔ tsp black pepper
    • 2 ¼ tbsp almond milk, for brushing

    Method

    1. Take the puff pastry out of the fridge shortly before you need it: it should stay cold.

    2. Warm the olive oil in a large frying pan over medium-high heat. Add the diced onion and cook for 5 minutes until softening.

    3. Add the chopped mushrooms, the garlic, the dried thyme and the salt. Cook for 15-20 minutes, stirring, until all the liquid has cooked off and the mushrooms are deeply browned.

    4. Pour in the white wine and the balsamic vinegar and let them cook away completely. Stir in the toasted pecans and the black pepper, then take the pan off the heat and let the filling cool.

    5. Heat the oven to 200°C (fan 180°C) and line a baking tray.

    6. Roll each pastry sheet out on a floured surface. Spoon the cooled filling in a log down the centre, leaving a border, then fold the pastry over and seal the seam underneath.

    7. Score the top lightly and brush all over with the almond milk.

    8. Bake for 35-40 minutes until deep golden and puffed. Rest for 10 minutes, then slice thickly.

    Adapted from Feasting at Home

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