Prep time
Ingredients
Cook time
Total time
- 6 medium or 4 large portabello mushrooms, stalks trimmed and cleaned
- 3 onions, peeled and chopped
- 2 tbs olive oil
- 2 tbs butter
- 300g baby spinach
- 4 sprigs of thyme, leaves picked
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, beaten
- 1 tbs dijon mustard
- salt and pepper, to taste
Instructions
- Place a large frying pan over a medium heat. Add the olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, until the onions are golden brown.
- Remove the onions from the pan and return it to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
- Increase the heat to medium and return the pan to the heat. Add the butter and when the butter has melted and started to froth place the mushrooms, top side down. Cook until lightly golden before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, season with salt and pepper. Leave the mushrooms to drain on paper towel to absorb any excess moisture.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit). When the mushrooms, spinach and onions are cooled (you can pop them in the fridge to speed up the process) place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave a 2cm (3/4 inch) border at the edge of the pastry. Top with half of the cooled baby spinach. Spread the dijon mustard over the mushrooms and place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach.
- Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
- Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for a further 10 minutes.
- Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.
Mushroom Wellington
ReplyDelete1 sheet puff pastry
3 tbsp olive oil, divided
1 russet potato, sliced thin
8 oz cremini mushrooms, chopped
5 oz shitake mushrooms, chopped
1 clove garlic, minced
3 kale leaves, chopped
1/2 cup parsley, chopped
2 tbsp thyme, chopped
1 tbsp sesame seeds
1 tsp onion powder
1 tbsp milk
Salt and Pepper to taste
Preheat oven to 375 degrees.
On a baking sheet lined with foil lay the potato slices in a single layer and drizzle with 1 tablespoon of olive oil, salt and pepper. Roast for 20 minutes until soft.
While the potatoes are roasting, in a saute pan over medium heat 1 tablespoon of olive oil, the mushrooms, garlic and kale. Season with salt and pepper. Saute until the mushrooms are tender and then add parsley and thyme. Cook a few minutes longer and remove from the heat.
Remove the potatoes form the oven. Place a puff pastry sheet on a lightly greased baking pan. Place a single layer of potatoes on the puff pastry sheet. Leave room around the edges so that the potatoes cover about 2/3 of the puff pastry sheet. Add the mushroom mixture over the potatoes and top with another layer of potatoes.
Fold the puff pastry over the mushrooms and potatoes and press to seal across the top. Be sure to also seal the outer edges of the short side of the puff pastry. You will end up with something that looks like a loaf of bread. Gently flip or roll the loaf over so that the seam is on the bottom.
In a shallow dish mix the remaining tablespoon of olive oil and non dairy milk with a whisk. Lightly brush the top of the loaf with this mixture and then sprinkle the onion powder and sesame seeds on the top.
Bake at 375 degrees for 35 minutes until puff pastry is golden brown.
Allow to cool for about ten minutes before slicing and serving.