Mushroom Wellington

Mushroom Wellington

Ingredients

2 tbsp olive oil

2 tsp Epicure Minced Garlic

1 small onion diced

1 carrot

1 parsley

2 c(500 ml) cooked lentils

1 package Epicure Herb & Mushroom Hot Dip Mix

1/2 C (125 ml) crushed tomatoes

1 tbsp (15 ml) tomato paste

1 tsp Epicure Bruschetta Seasoning

2 C (500 ml) mushrooms

1/2 (250 ml) walnuts

1 C (250 ml) frozen peas

2 tbsp (30 ml) balsamic vinegar

2 sheets of vegan or regular puff pastry, thawed (10”x10”)

Black Pepper (Grinder),to taste

Sea Salt (Grinder),to taste

DIRECTIONS

In Epicure’s Perfect Pan heat oil. Saute minced garlic with onion.

Cooke lentils in Epicure’s Multipurpose Steamer.

Cut up carrot and using food processor pulse until rice-size. Repeat with parsley, mushrooms and walnuts. Place carrot, parsley, mushrooms, walnuts and lentils into Perfect Pan. Cook for 5 minutes. Add tomatoes, tomato paste, peas, Herb & Mushroom Hot Dip and balsamic vinegar. Cook for another 5-10 minutes. Make sure that juices are reduced. Season to taste. Preheat oven to 350 F.

Unroll thawed pastry. Place completely cooled mushroom mixture on 1 side of each sheet of pastry lengthwise. Fold pastry over mushroom mixture. Seal the edges by pressing down. Score top and brush with egg wash.

Bake for 20 minutes or until golden brown.