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The holidays are over and now it’s time to focus on making healthier choices in the new year. But that doesn’t mean we can’t enjoy a delicious and hearty meal.  This pecan and mushroom wellington is packed with flavor, hearty enough for a cold winter’s night, but healthier than a traditional red meat wellington. 

The pecan and mushroom wellington recipe makes enough filling for two wellingtons, serving approximately 10 people. Preparing the filling is easy, taking less than 30 minutes. Once the filling is whipped up and tucked into the puff pastry, the wellington can sit in the fridge uncooked for up to 48 hours. About an hour before eating, the wellington simply needs to be popped in the oven before it’s ready to serve.

Ingredients

400g or approximately 5 cups of mushrooms, chopped

1 onion, finely chopped

2 cloves of garlic, minced

1 tbsp of fresh thyme, chopped

1.5 cups of pecans, lightly toasted

1 cup of breadcrumbs

Pinch of chili flakes

1 tsp of tamari or soy sauce

2 sheets frozen puff pastry

Sesame seeds or poppy seeds, optional

Instructions

1. Sauté the onion and garlic for around 5 minutes
2. Add the mushrooms, thyme, chili flakes, tamari, and continue sautéing until soft
3. Allow the mushroom mixture to cool (approximately 10-15 minutes)
4. In a food processor, finely blend the pecans. Add the mushroom mixture and blend again until completely combined
5. Let the frozen puff pastry thaw a bit, until it is able to bend without breaking
6. Spread half of the mushroom mixture onto the middle of one of the pastry sheets
7. Cut the uncovered pastry in 1cm diagonal strips on either side of the mushroom mixture and cross the strips over one another until they are covering the mixture
8. Top with sesame seeds or poppy seeds, optional
9. Bake at 350F for 50 minutes – if the top of the pastry browns too much, cover with foil for the remainder of the cook time