📖 Instructions

1. Alright, let's get started! First things first, preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. This will prevent sticking and make cleanup a breeze. Trust me, you'll thank me later.
2. Now, let's tackle the mushroom duxelles. Roughly chop your mix of mushrooms. I usually go for cremini, shiitake, and oyster mushrooms for a real depth of flavor. Throw 'em into your food processor and pulse until they're finely chopped – but not mushy! You want some texture.
3. Heat a large skillet over medium heat. Add a splash of olive oil, then toss in your finely diced shallots and garlic. Sauté for about 5 minutes, until they're softened and fragrant. Oh, that smell! It's pure magic.
4. Add the pulsed mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates. This usually takes around 15-20 minutes. Season with thyme, salt, and pepper. Don't be shy!
5. Once the mushroom mixture is cooked down and most of the moisture is gone, remove it from the heat and let it cool slightly. This is super important because you don't want to melt the puff pastry later.
6. Now for the star of the show: the vegan Boursin! Stir the Boursin into the cooled mushroom mixture. Mix well until everything is evenly combined. This is where that creamy, garlicky goodness comes in.
7. Lay one sheet of vegan puff pastry on your prepared baking sheet. Spread the mushroom and Boursin mixture evenly over the puff pastry, leaving a 1-inch border around the edges. Picture this as the filling of a savory pie.
8. Place the second sheet of puff pastry over the filling. Gently press the edges together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. Nobody wants filling escaping!
9. Brush the top of the Wellington with plant-based milk. This will help it turn a lovely golden brown in the oven. For an extra touch, score the top of the pastry with a sharp knife to allow steam to escape.
10. Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed up. Keep an eye on it – ovens can be temperamental! If it starts to brown too quickly, tent it with foil.
11. Remove from the oven and let it cool for a few minutes before slicing and serving. Serve warm and enjoy every single bite! Garnish with fresh parsley, if you're feeling fancy.