Vegetarian Mushroom Wellington
Jumpstart your autumn with this vegetarian spin on a classic.
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Prep Veggies: Slice onions finely. Remove the stems from the mushrooms and slice into thick 2 centimeter slices.
  2. Saute onions with olive oil for 10-15 minutes of until they turn golden. Remove from heat and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for about 35 minutes or until puff pastry is cooked through and golden-brown.
Recipe Notes

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.

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