Vegan Wellington

Ingredients:

For the mushroom layer

1. 6 portobello mushroom tops
2. 1/4 cup of From Olives & Grapes Wild Mushroom & Sage Flavored Olive Oil
3. 2 teaspoons chopped garlic
4. Salt and freshly ground pepper

For the Pecan “meat layer”

1. 1 shallot, chopped
2. 3/4 teaspoon chopped garlic
3. 2 cups pecans, toasted
4. 1/4 cup any From Olives & Grapes 100% Pure Extra Virgin Olive Oil
5. 3 tablespoons chopped sage
6. 2 tablespoons dried oregano
7. Salt to taste
8. 1/2 teaspoon freshly ground black pepper
9. 3/4 tablespoon smoked paprika

For the pastry

1. 17 ounces vegan puff pastry sheets, such as Penelope Farm Brand
2. Flour for dusting

Directions: