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Vegetarian Mushroom Wellington

cooking.nytimes.com
  • 180 minutes
  • Serves 8

INGREDIENTS

4 larges

portobello mushrooms

1/2 cup

olive oil

1 serving

kosher salt

2 lb

mixed mushrooms

1 cup

shallots

6

garlic cloves

2 tbsp

fresh rosemary

1/3 cup

port

2 tbsp

soy sauce

1 tbsp

fresh thyme leaves

4 oz

walnuts

1 serving

ice

3 tbsp

unsalted butter

1 lb

yellow onions

3/4 tsp

light brown sugar

1 1/4 tsp

kosher salt

3/4 tsp

black pepper

1 cup

apple juice

14 oz

puff pastry

1 large

egg

2 tbsp

olive oil

1 large

shallot

2

garlic cloves

2 tsp

black peppercorns

1 1/2 cups

port

1 1/2 cups

vegetable stock

3

thyme sprigs

3 tbsp

unsalted butter

1 serving

kosher salt

1