Ok folks, so, an update! I ended up going with this recipe
https://delightfulvegans.com/recipe/pecan-mushroom-wellington/
But. Turns out this recipe is terrible. I didn't really notice it before but you may notice that salt and pepper are completely absent from this list. In fact the spice and aromatics list is pretty lackluster in general. After cooking the mushrooms and onions according to the recipe I tasted it and was massively disappointed. It tasted like hot mushrooms with thyme and nothing else. It was so bland and disappointing. So I doctored the heck out of it!
So! Here's Mouse's Pecan Wellington Recipe! (makes 3 wellingtons)
1tbsp olive oil
1.5lbs mixed mushrooms (I used crimini, button, bellas, oyster and trumpet)
1 large onion
4 cloves garlic
1/3rd cup white wine
3.5C toasted pecans, ground to a gritty texture with no big chunks
1/4 tsp chili flakes
1tbs soy sauce
1/2 tsp black pepper
1tbsp dried thyme
1/2 tbsp parsley
Salt to taste
2tsp powdered sugar
1/4lb fresh green beans
1.5 tbsp stone ground mustard
3 sheets vegan puff pastry
Throw a tbsp olive oil in a pot with the garlic and onions and cook for a few minutes. Add the mushrooms, thyme, parsley, chili flakes, white wine, salt and pepper and soysauce and cook until the mushrooms start to release a lot of water and become soft. Using a slotted spoon scoop out the solids and let them cool. Let the liquid drain from the hot solids for a bit and pour it off back into the pan with the rest of the liquid. Add the powdered sugar to the liquid, mix it in until it's dissolved, and heat until it cooks down to a syrupy texture. Add the still-wet mushrooms back in and the pecans. Cook on very high heat for about 1-2 minutes stirring constantly then remove and cool for 15 minutes or so. The resulting mixture should look dry with no obvious water coming out as you stir it but feel wet to the touch.
Blanch the green beans for 2-3 minutes. Cool in ice water. Drain and pat dry with paper towels.
Roll your puff pastry sheets out a bit so they are about 12 inch squares. Put 1/2tbsp mustard on each puff pastry sheet and spread it thin over the whole surface. Split the mushroom mix into thirds and each third into half. Then place a layer of the mushroom mixture in the middle of the puff pastry sheet using one portion of the mixture, 1/3rd of the blanched beans in a strip running end to end, then another portion of the mushroom mixture on top.
Cut the pastry in 1cm diagonal strips on either side. One end of the puff pastry should end up with the corners removed. Tuck the ends up over the mushroom mixture, then cross the strips over each other until they are covering the mixture. Once the whole wellington is covered use the corner scraps to cut or form shapes and decorate. You can also use some water and wiggle whole pecans into the dough. Repeat the previous steps with the other two wellingtons.
Cook at 375*F until the puff pastry is crispy and golden brown (about 40 minutes). Without an egg wash it won't get as dark as a normal but will still taste nice.
So... How'd it turn out like this? Really good! It was quite tasty! My meat eaters gave it an 8/10 and the veg*n group loved it! I have to say it was WAY better than last years pie thing that wasn't very good. I'm really happy with how this turned out!
I'll share a picture or two later today!
No gathering. It's pretty heartbreaking but not worth the risk.
