Autumn has begun and with that a new season to enjoy! Happy Fall everyone! I almost began this post off by commenting on how sad it was that summer is officially over, but there are so many things to look forward to during the changing of the season. Even though summer’s end can be melancholic, Fall brings about new beginnings.
Kids are back in school, vacations are over and it’s back to the grind. The leaves in Milan are just starting to fall from the chestnut trees outside my window and mixed with their rustling, I hear the sounds of people on the move and the clinking of morning espresso cups.
So, in celebration of the new season and the feeling of fall in the air, there’s a very autumny dish I wanted to share. This dish is a spin on the classic English version that uses steak. Instead, this meatless alteration is made with juicy portobello mushrooms, spinach, caramelized onions and spices all wrapped up in a puff pastry and baked until golden.
Instead of looking at fall as the end, change your perspective and look at it as a beginning. As the leaves deepen their hue, we can also shift our thoughts and make time for reflection. Although I desperately adore the summer and long for more beach days, I can’t wait to keep creating the savoury dishes that are made possible by the cornucopia of fall veggies. Bring on the apples, brussel sprouts, pumpkins and fall spices!
Author: Ali @ Sustainable Psyche
My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.
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Vegetarian Mushroom Wellington
Jumpstart your autumn with this vegetarian spin on a classic.
Prep Veggies: Slice onions finely. Remove the stems from the mushrooms and slice into thick 2 centimeter slices.
Saute onions with olive oil for 10-15 minutes of until they turn golden. Remove from heat and set aside.
Add another splash of olive oil, return to medium heat and add portobellos to the pan and cook on both sides for a few minutes. Set aside in a strainer or on a kitchen cloth to drain off excess liquids.
Add spinach to the pan and cook until wilted. Remove from heat and set aside. Remove excess water. If you have time, ingredients can be left to cool at room temperature, otherwise move them to the fridge to speed up the process.
Preheat oven to 180ºC (350ºF). Spread your puff pastry on a baking tray. Put half of the carmelized onions on the middle third of the puff pastry. Leave about 2 cm of space at both ends for folding.
Arrange half of the mushroom slices on top of onions and sprinkle with salt, pepper and thyme leaves. Then add a layer of spinach. Repeat with the second half of ingredients.
Carefully fold one side of the puff pastry over the mushroom mix, followed by the other in order to created a brick shaped pastry. Press the edges to create a seal. Roll the pastry over so that the seam is on the bottom.
Using a knife, cut criss-cross lines onto the top of your pastry. Then brush the pastry with an eggwash ( one egg beaten). This will create a nice golden crust.
Bake for about 35 minutes or until puff pastry is cooked through and golden-brown.
Tip: Make sure the spinach and mushrooms are dry before placing them onto the puff pastry. Otherwise the crust will be soggy.
**If you prefer to make the recipe vegan, substitute the egg wash by brushing a little coconut oil over pastry instead.