Mushroom Wellington

Ingredients:

1 Box puff pastry

2 Lbs mushrooms – washed and sliced

2 Tb oil

1 Lg onion – diced

4-6 fat garlic cloves – minced

1 Tb fresh rosemary leaves – minced

1 ts Kosher salt

½ Tb sherry wine

1 ts balsamic vinegar

½ ts pepper

½ C roasted and chopped pecans or walnuts

Preheat oven to 400 F. Cook mushrooms, onion, garlic and salt till all liquid is gone. Add wine and vinegar, Cook till dry. Add rosemary, nuts and pepper. Taste and adjust. Cool 15 to 20 minutes.

Unwrap puff pastry and roll thin. Cut dough to size wanted, fill with mushroom mixture (add cheese if wanted, and/or truffle risotto), wrap, seal edges, and place seam side down on parchment paper lined cooking sheet. Score in diamond shape, brush with egg wash (1 egg + 2 TB water) Bake 35 minutes.