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Vegan Mushroom Wellington with Rosemary and Pecans

Sylvia Fountaine
  • 65 minutes
  • Serves 8 to 10

INGREDIENTS

4

Garlic cloves, fat rough

2

lbs Mushrooms

1

Onion, large

1 tbsp

Rosemary, fresh

1 tsp

Balsamic vinegar

1 tsp

Kosher salt

1/2 tsp

Pepper

2 tbsp

Olive oil

2 tsp

Truffle oil

1 cup

Pecans, toasted

1

Options -if you want to add cheese

1/3 cup

Sherry