Portobello Mushroom Wellington
|Puff Pastry||1 Sheet|
|Dijon Mustard||1 Tablespoon|
|Fresh Thyme||1 Tablespoon|
|Salt & Pepper|
Here is an easy vegetarian alternative to beef wellington!
It is so easy to make as the pastry used is frozen Puff Pastry, you can add Brie or any soft Cheese if you like, just place it under the Mushrooms when assembling it.
- Peel and dice the Onions cook with a little Olive Oil until browned, about 10-15 minutes, I did mine in 2 pans so they wouldn’t get too soggy. Add the Thyme leaves and let soften then place in the fridge to cool.
- Cut the stems off the cleaned and dried Mushrooms and place them top side down in the pan ( I used the same one as the onions) and cook for about 5 minutes then flip them over and do the same for the other side. Place on a few paper towels on a plate and let cool they will release a lot of liquid as they cool which is what you want them to do, so keep changing the paper towels. Place in the fridge to cool. I left mine overnight, which made it quick to assemble the next day.
- Preheat the oven to 400 degrees.
- Sprinkle some flour on a flat surface and roll out the thawed Puff Pastry a little so you can’t see the seams and it is about an inch or two larger on each side.
- Place on a piece of parchment paper so you can move it later.
- Place the Spinach on one of the long edges about an inch from the edge it should cover just less than half the dough, as you are going to fold over the other half and it needs to be bigger to cover the fillings.
- Spoon the cooled Onions on top of the Spinach and season with Salt & Pepper, spread the Dijon Mustard on the Mushrooms & place them on top of the Onions.
- Lift the whole thing with the parchment paper onto a baking tray.
- Beat the egg with the milk.
- Fold the unfilled Pastry side over the filled side and seal the edges with a little of the Egg wash, press down.
- Brush the whole thing with the remaining Egg wash and bake until golden brown about 25 -40 minutes.