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Roasted Portobello Mushroom, Pecan and Chestnut Wellington

Adapted from "<a href="http://wwwamazoncom/gp/product/1784720305?ie=UTF8&camp=1789&creativeASIN=1784720305&linkCode=xm2&tag=thewaspos09-20">Mildreds: The Cookbook</a>" (Hachette UK, 2015)
  • minutes
  • Serves 8

INGREDIENTS

8 cloves

Garlic

1

Onion, large

3

Portobello mushrooms (1 1/2 pounds), large

2 tbsp

Rosemary, fresh leaves

1 tbsp

Rosemary, fresh

1 tbsp

Thyme, fresh leaves

1 tsp

Thyme, fresh

1/4 tsp

Black pepper, freshly ground

1 tsp

Brown sugar, dark

14 oz

Puff pastry dough, store-bought

1 1/2 tsp

Sea salt, fine

3 tbsp

Olive oil, extra-virgin

2 tsp

Sesame oil, toasted

7 oz

Chestnuts, cooked

1 cup

Pecans

1 1/3 cups

White bread crumbs, fresh

2 tbsp

Heavy cream

2 tbsp

White wine, dry