Mushroom Wellington

Ingredients:

3 Tbsp butter or olive oil
1 large onion, chopped
4 large cloves garlic, minced
1½ lbs mushrooms, sliced
½ cup dry red wine
2 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp fresh herbs, minced (we used sage, rosemary, and thyme)
1 tsp garlic powder
1 tsp onion powder
1 cup hazelnuts, chopped and toasted
Salt and pepper, to taste
1 sheet puff pastry, homemade or store bought (We like GeeFree for a gluten free option), thawed overnight in the refrigerator
1 egg whisked into 1 Tbsp water (or substitute 2 Tbsp non-dairy milk)

Instructions:

In a large pan, heat butter or olive oil over medium heat. Add onion, and cook until golden and softened, about 10 minutes. Add onion and cook until fragrant, about 2 minutes.
Add mushrooms with a pinch of salt to help them release their moisture. Let the mushrooms cook for 10 to 15 minutes stirring frequently, until they have released most of their moisture.
Stir in wine, Worcestershire sauce, and vinegar. Simmer until almost all of the liquid has cooked off, about 10 minutes. Add fresh herbs, onion powder, garlic powder, hazelnuts, and salt and pepper to taste. Cook until all liquid has cooked off. A soggy filling will cause a soggy Wellington. Allow the filling to cool completely.
Preheat the oven to 400°F.
Roll out the puff pastry sheet to ⅛-inch thick. Place half of the filling in a mound in the center of the pastry. Press into an even loaf, like forming a meatloaf. Fold over one side of the pastry. Brush with egg wash. Fold over the other half. Fold up the ends and pinch all of the seams. Place on the baking sheet seam side down. Brush all over with remaining egg wash. Score with a sharp knife or bread lame.
Bake for 40-50 minutes, or until golden brown and cooked through. Allow to rest 10 minutes before slicing. Serve warm.

Serves 4 as a Side