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Roasted Portobello Mushroom, Pecan and Chestnut Wellington
THE WASHINGTON POST21Ingredients
105Minutes
510Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 portobello mushrooms (large, 1 1/2 pounds, stemmed)
- 2 cloves garlic (sliced)
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. rosemary leaves (fresh)
- 2 Tbsp. virgin olive oil (extra-)
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 onion (large, thinly sliced)
- 6 cloves garlic (coarsely chopped)
- 1 Tbsp. fresh rosemary (chopped)
- 1 tsp. chopped fresh thyme
- 2 Tbsp. dry white wine
- 1 tsp. dark brown sugar
- 1 cup pecans
- 7 oz. chestnuts (cooked, peeled, about 1 1/4 cups)
- 1 1/3 cups white bread crumbs (fresh)
- 2 tsp. toasted sesame oil (plus more as needed)
- 1 tsp. fine sea salt (plus more as needed)
- 14 oz. pastry dough (store-bought puff, all-butter unless you are vegan, defrosted)
- 2 Tbsp. heavy cream (may substitute soy cream)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol5mg2% |
Sodium690mg29% |
Potassium430mg12% |
Protein6g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber6g24% |
Sugars3g |
Vitamin A2% |
Vitamin C25% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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