Mushroom Wellington
Mushroom Wellington bundles up portobellos, spinach, and fresh herbs in a golden puff pastry crust. It's a showstopper!
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Small mixing bowl
- Whisk
- Pastry brush
Ingredients
For the wellington
- 4 large portobello mushrooms stalks trimmed and cleaned
- 3 medium onions peeled and chopped
- 3 tablespoon olive oil
- 10 ounces baby spinach
- 1 teaspoon garlic powder
- 1 tablespoon fresh oregano chopped
- 1 sheet puff pastry vegan
- 1 tablespoon dijon mustard
- salt to taste
- black pepper to taste
For the vegan egg wash
- 1 tablespoon aquafaba chickpea water
- 1 tablespoon non-dairy milk
- 1 teaspoon vegetable oil
- 1/2 tablespoon maple syrup
Instructions
- Bring a large skillet over medium heat. Once hot, add one tablespoon of olive oil and onions. Reduce the heat to low. Season with salt and pepper and cook, stirring occasionally for 10 minutes, until onions have browned.
- Bring the heat up in the pan and then add the baby spinach. Cook until wilted and transfer to a large bowl to cool.
- Return the pan to medium-high heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden, about 5 minutes, turn over and cook for more 5 minutes or until golden brown. Remove from the heat, and drain on a paper towel, top side up to catch all the liquids. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
- Preheat the oven to 400º F.
- Line a baking tray with parchment paper and place the puff pastry sheet on top. Spread the onion-spinach mixture over the middle third of the pastry, making sure to leave an extra 3/4 inch border at the edges. Spread the dijon mustard over the mushrooms, then sprinkle onion powder and oregano. Season with salt and pepper generously. Add the mushrooms on top of the spinach and onions mixture.
- Carefully roll the pastry over the top of the mushrooms until you have a log shape. Press down to seal the edges. Roll over the wellington so that the seam is facing down.
- Make the vegan egg wash by whisking all of the ingredients together in a bowl. Very lightly coat the puff pastry with the vegan egg wash. Place in the freezer for 10 minutes, repeat with another layer and freeze the pastry for another 10 minutes.
- Place the pastry back on the baking tray and roast for 30 to 35 minutes, or until golden brown and crispy.