Vegan Mushroom Wellington recipe

🧂 Ingredients

• 4 large portobello mushrooms

  stalks trimmed and cleaned
• 3 large onions

  peeled and chopped
• 3 tbs olive oil
• 300 g baby spinach

  (10 ½ oz)
• 4 sprigs of thyme

  leaves picked
• 1 vegan puff pastry
• 1 tbs dijon mustard
• salt and pepper

  to taste
• 1 tbs aquafaba (chickpea water)
• 1 tbs almond or cashew milk
• 1 tsp neutral flavoured oil
• ½ tsp maple syrup or brown rice syrup

Instructions

• 1 Place a large frying pan over a low to medium-low heat. 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. 
• 2 Remove the onions from the pan and return the pan to the heat. Add the baby
  spinach and cook until wilted. Remove from the baby spinach from the pan and
  leave to cool.
• 3 Increase the heat to medium/high and return the pan to the heat. 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. 
• 4 Preheat the oven to 200 degrees Celsius (390 Fahrenheit). 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 (¾ 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.
• 5 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.
• 6 To make the vegan egg wash whisk all of the ingredients together in a bowl. Very
  lightly coat with the vegan egg wash. 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.
• 7 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.

Nutrition Info