Mushroom Wellington
This is going to be the star of our Christmas feast, next to a couple of delicious slides, starters and plant-based creamy desserts. Meanwhile, I’m so happy to share this easy recipe with you. I will definitely update this post with more pictures and tips as I will cook again this recipe for Christmas. This has always been a crowd pleasure. What’s not to like? Puff pastry? Mushrooms? Spinach? A hint of wholegrain mustard?
Over the past couple of weeks I have been watching my salt intake as I want to learn how to season vegetables even better with the help of different spices. Also, it has been proven that salt influences the blood pressure, so limiting it to the strictly necessary seems like a good idea. Last time I made this recipe I did not use salt and it was delicious! I upped the mustard as I wished it a stronger spicier flavor. I dare you to cook one of your favorite dishes and to substitute salt with another spice. You might be surprised of how good it tastes.
I rarely use white flour products as I prefer my ingredients as whole as possible. However, I sometimes make some exceptions and use organic white puff pastry sheets instead of the wholegrain ones. Or when baking shortbread cookies for Christmas.
Enjoy this mushroom wellington pie and let me know what you think!
Mushroom Wellington
Ingredients:
1 pack vegan puff pastry sheets (frozen or fresh)
2-3 tbs olive oil
600gr mushrooms (I used the portobello kind)
200gr baby spinach
3 brown onions
2-3 thyme twigs
3 tbs mustard (I used a strong wholegrain one)
“vegan egg wash“ (1 tbs maple syrup, 2 tbs plant based milk)
Instructions:
Preheat the oven at 180C and line a baking sheet with parchment paper.
In a pan, heat 1 tbs of olive oil. Add the chopped onion and saute them for 15-20min in medium heat, until they are soft and golden. Set the onion aside in a bowl.
Bring the pan back to the heat and add the spinach. Mix every now and then until the spinach is wilted. Set the spinach aside in a bowl.
Chop the mushrooms in big chunks and add them to the pan. Cook them for 5-6min under medium heat until they are becoming soft.
Roll the pastry on a floured surface and spread it with the help of a rolling pin until you get a square shape of about 30x30cm. Add the rolled pastry on the baking sheet.
On the rolled pastry, add about half the onions in the middle of it and leave about 2-3cm at the end of the pastry. On top of the onions add half the spinach. On top of the spinach, add all the mushrooms and the thyme. Afterwards, add another layer of onions and the remaining spinach.
Fold both sides of the pastry on top of the stuffing and seam the endings. Turn the roll so the seam is at the bottom, facing the baking sheet.
Score the top of the pastry. Glaze it with the vegan egg wash.
Bake in the oven for 35-40min until the pastry is golden. Enjoy with a side of fresh spinach leaves, tomatoes and white onions.
