Mushroom Wellington with Herbs & Walnuts

sweetpotatosoul.com

Dianne Smith-Harper

subheading: Mushroom Filling:

4 medium portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)

1 tablespoon extra virgin olive oil

kosher salt and black pepper

2 pounds mixed mushrooms, such as baby bella (cremini), oyster and shiitake, roughly chopped

4 shallots, finely chopped (about 1 cup)

6 garlic cloves, finely chopped

2 tbsp finely chopped fresh rosemary, or 2 tsp dried rosemary

1 to 2 tbsp good-quality aged balsamic vinegar or ⅓ cup port

2 tablespoons tamari soy sauce, or soy sauce

1 tablespoon fresh thyme leaves, or 1 tsp dried thyme

1 cup finely chopped toasted walnuts

subheading: Caramelized Onions:

3 tbsp vegan butter

2 small yellow onions, thinly sliced

¾ tsp light or dark brown sugar

1¼ tsp kosher salt or sea salt

¾ tsp ground black pepper

1 cup apple cider, or apple juice

1 tbsp good-quality aged balsamic vinegar, optional

subheading: For Assembling:

all-purpose flour, for dusting

Directions at sweetpotatosoul.com

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