Vegan Mushroom Wellington recipe - CHRISTMAS RECIPES

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Vegan Mushroom Wellington recipe - CHRISTMAS RECIPES

Made this and I love it!!! Roll out the pastry and let it rest for 30 minutes, rollout the pastry and let it rest… If you do the puff pastry ahead of time the rest comes together pretty easy. I would encourage that you do your own puff pastry, but allow for 4 hours to complete the recipe. It may seem daunting, but it really isn’t.

Ingredients

• 1 vegan puff pastry
• 1 tbs dijon mustard
• salt and pepper to taste
• 4 large portobello mushrooms stalks trimmed and cleaned
• 3 large onions peeled and chopped
• 3 tbs olive oil
• 300 g baby spinach (10 1/2 oz)
• 4 sprigs of thyme leaves picked

VEGAN EGG WASH

• 1 tsp neutral flavoured oil
• 1/2 tsp maple syrup or brown rice syrup
• 1 tbs aquafaba (chickpea water)
• 1 tbs almond or cashew milk

Instructions

1. Frist, Place a large frying pan over a low to medium-low heat. 
2. Then Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch. 
3. Next, Remove the onions from the pan and return the pan to the heat. 
4. Then Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
5. Increase the heat to medium/high and return the pan to the heat. 
6. Then Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely. 
7. Next, Preheat the oven to 200 degrees Celsius (390 Fahrenheit). 
8. Then Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
9. Next, Very carefully roll the pastry over the top of the mushroom mixture until you have a log. 
10. Then Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
11. Next, To make the vegan egg wash whisk all of the ingredients together in a bowl. 
12. Then Very lightly coat with the vegan egg wash. 
13. Then Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
14. Next, 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.
15. Enjoy It !

Recipes adapted from :   bbcgoodfood.com