1. Fry shallots and garlic till tender and starting to caramelize, add forest mushrooms and continue to cook until most of the moisture has evaporated.
2. Blend the cooked mushroom mixture until you get a smooth paste, add the walnuts and pulse blend into a crumb consistency.
3. Fold the quinoa, pumpkin* and parsley in the mushroom mixture, season to taste.
4. Mix the soy sauce with a bit of water
5. Roll out the puff pastry, place he mushroom mixture on one side and start rolling until you get a nice and firm log
6. Bake in a preheated oven, 25 minutes at 180°C (baking time may vary depending on appliance)
7. You can keep some of the pastry aside to cut some figures or leaves for decoration, brush the log with soy sauce for a golden brown finish.
8. Cut your Wellington in slices

* advantage of the Pinguin quinoa and pumpkin: you can add them straight from the freezer.

 Serving suggestion: very tasty with Pinguin red cabbage with apple

Enjoy!