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Mushroom Wellington with Rosemary and Pecans Delight

Mushroom Wellington with Rosemary and Pecans made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups mixed mushrooms chopped
  • 1 cup pecans chopped
  • 2 tablespoons fresh rosemary chopped
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
  4. Stir in the chopped pecans and rosemary, then season with salt and pepper. Cook for an additional 2-3 minutes until well combined, then remove from heat and let cool.
  5. Roll out the puff pastry on a floured surface to smooth it out slightly, then place it on a parchment-lined baking sheet.
  6. Spoon the cooled mushroom mixture down the center of the puff pastry, shaping it into a log. Fold the pastry over the filling and seal the edges by pinching.
  7. Brush the top of the pastry with the beaten egg to create a golden glaze. Optional: use a knife to make shallow slits on top for decoration.
  8. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
  9. Let the Wellington rest for 5-10 minutes before slicing.