Mushroom & Spinach Wellington

Have you got Veggie or Vegan friend coming over for dinner? in a spin about what to give them?! This recipe is a real crowd pleaser and interestingly is a favourite with meat eaters! My recipe is vegetarian but you can adapt it for vegans, however, this is something you can prep and get ready with ease and you will be forever loved by your non-meat eating friends! It may even become a firm favourite for get-togethers.


Ingredients
1 x tbsp of vegetable oil
500g of mushrooms sliced – (I used white and chestnut mushrooms)
3 x large shallots – finely chopped (no stress  – no shallots just use a regular onion!)
2 x fat cloves of garlic – minced
1 x lg tbsp of Dijon mustard
1 x Bag of baby spinach (washed) approx 200g
100g of cream cheese (leave this out if you want to make it vegan)
2 x sheets Jus-rol puff pastry (chilled) – its vegan! yay!
Sea salt
Ground black pepper
1 x tsp dried oregano
A little melted butter and olive oil to brush pastry with (just olive oil if vegan)

Method
Pre-heat your oven to 180 degrees.
Chop the mushroom into slices (as thin or thick as you like them) and set aside.
Finely chop your shallots and mince the garlic. Put the vegetable oil into a large frying pan and gently heat – once hot add the onion and garlic, stirring gently and cook for approx 5 mins (you want the onions to soft but not brown).
Now add in your mushrooms and combine with the onion and garlic and season with salt & pepper.
IMPORTANT: Turn onto a higher heat and wait for the moisture to start coming out of the mushrooms – all of the liquid will start to be released and then will start to evaporate as it bubbles – evaporating the liquid will stop your pastry from being soggy.
Once the liquid has bubbled away reduce the heat and add the Dijon mustard, the cream cheese and the oregano and combine. Test your seasoning and then set aside the mixture to cool completely. 
Now wash your spinach thoroughly, bring a tsp of oil to a medium heat in a pan and add in all the spinach, let the spinach wilt and cook and then drain off all the liquid.
Add the cooked spinach into the mushroom mixture and stir well.

Assembling the wellington
Lay out your first sheet of pastry (at room temperature) on the grease proof paper it comes in, on a baking tray. Now spoon on the completely cooled mushroom and spinach mixture in the middle leaving about an inch all the way round. Brush the uncovered edges of the pastry with a little water and then lay the second sheet of pastry over the top and press down gently along the edges to seal. You can either crimp the edges with your fingers or use the back of a fork to gently seal down and lock in the mixture.
Brush the top of the wellington with the olive oil and melted butter mixture 
and pop into the pre-heated oven and cook for about 45 minutes until crisp and golden brown all over.

Leave to rest for 5 -8 minutes before cutting and serving. this goes well with a crisp salad or vegetables and gravy.

NOTE: you can prepare this the day before – cover in foil and leave in the fridge and then cook on the day (brush with olive oil and butter before cooking) leaving less stress on the day!

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s