Portobello Wellington with Pecans and Sage

rachelcarr.com

Cathy

subheading: For the Wellington pastry filling:

6 medium Portobello caps

4 cloves garlic

2 tablespoons chopped sage

1 tablespoon dried rosemary, chopped

1 shallot

2 cups pecans

2 tablespoons extra virgin olive oil

1 tablespoon harissa (optional)

Salt and Pepper to taste

1 teaspoon smoked paprika

1 sheet puff pastry dough

subheading: For the sweet potato puree:

4 sweet potatoes

1 cup cashew milk (see recipe below)

subheading: For the cashew milk:

1 cup soaked cashews

2 cups water

subheading: For the Mushroom Jus:

1 quart vegetable stock

1 oz. dried mushrooms

1 small bunch thyme

¼ cup tamari

Salt and pepper to taste

subheading: For the Sautéed Greens:

1 tablespoon olive oil

1 shallot, sliced

2 cloves garlic, minced

1 bunch greens, such as chard or kale

Directions at rachelcarr.com

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