A delicious savory pastry stuffed with 3 different types of mushrooms! It’s so good!!!
Ingredients
1/2 onion, diced
8oz portobello mushrooms, chopped
8oz cremini mushrooms, chopped
8oz white mushrooms, chopped
1/2 cup of vegan butter
1 vegan Beefless cube or 1 tbsps vegan friendly bouillon
1/4 cup soy sauce
1 vegan friendly puff pastry sheet
1/4-1/3 cup of rosemary
1/3 cup nutritional yeast
1 cup of Panko breadcrumbs
Salt and pepper
Vegetable oil
2 tbsps vegan egg or butter melted
Directions
In a large pan heat a little oil over medium high heat
Add in your onions
Cook for 5 minutes
Add in your garlic and cook for 1-2 minutes
Add in all your mushrooms
Cook stirring often for 5 minutes
Add in your vegan butter
Cook for 5 minutes
Add in your Beefless cube
Stir and cook for another 8-10 minutes
Add in your soy sauce and cook for another 8-10 minutes
Season generously with salt and pepper
Add in your 1/2 you rosemary and cook for 1-2 minutes
Add in your nutritional yeast and breadcrumbs
Cook for 2 minutes
Turn off heat and let cool
Preheat oven to 400
Place your pastry sheet onto baking sheet
Place your cooled mushroom mix in the center
Fold in all sides to seal
Carefully flip over so sealed side is down
Cut small slips into the top of the pastry
Brush with vegan egg or butter
Bake in preheated oven for roughly 45 minutes until golden
Remove and let cool for 5 minutes
Garnish with remaining rosemary
Cut into slices
Serve and enjoy