Roasted Portobello Mushroom, Pecan and Chestnut Wellington

• Vegetarian

• Produce

  • 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

• Baking & Spices

  • 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

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tsp Sesame oil, toasted

• Nuts & Seeds

  • 7 oz Chestnuts, cooked
  • 1 cup Pecans

• Bread & Baked Goods

  • 1 1/3 cups White bread crumbs, fresh

• Dairy

  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp White wine, dry

Found on washingtonpost.com