Mushroom Duxelles Wellington (Gluten-Free)

Ingredients

• 1.5 lbs mushrooms, finely minced
• 2 tbsp olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1.5 cups gluten-free pie crust or almond flour pastry
• 1 egg (for egg wash)

Method

1. 1

   Heat olive oil in a large skillet over medium heat, add the finely minced mushrooms, shallot, and garlic.

2. 2

   Cook, stirring occasionally, for 15-20 minutes, until every trace of visible liquid has cooked off and the mixture is dry and deeply browned — this is what makes a true duxelles; stop too early while it's still wet and it soaks straight through the pastry crust during baking.

3. 3

   Stir in thyme, season with salt and pepper, and let cool completely.

4. 4

   Roll out the gluten-free pastry, spread the cooled duxelles in the center, and fold the pastry over to enclose it completely, sealing the edges.

5. 5

   Brush with egg wash and bake at 400°F for 30-35 minutes until deeply golden.