Goat’s Cheese, Balsamic Onion and Mushroom Wellingtons
with Honey Roast Carrots, Broccoli and Wild Mushroom Sauce
A combination made in veggie heaven, this goat’s cheese, balsamic onion and mushroom wellington is a beautiful blend of flavours. Served with sweet and tender honey roast carrots, broccoli and drizzled in mushroom sauce, little can top this recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Red Onion
3
Portobello Mushrooms
1
Garlic Clove
½
Thyme
12
Balsamic Vinegar
(Contains Sulphites)
125
Goat's Cheese
250
Chantenay Carrots
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
15
Honey
1
Wild Mushroom Paste
150
Tenderstem Broccoli
Not included in your delivery
150
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and thinly slice the onions. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Heat a drizzle of oil in a saucepan over medium heat, add the onion and season with salt. Cook, stirring regularly until soft, 10-12 mins. Meanwhile, drizzle oil in a frying pan over high heat and add the mushrooms. Cook, stirring, until golden, 6-8 mins.
Add the garlic and half the thyme to the mushrooms, season with salt and pepper and cook until fragrant, 1-2 mins, then remove from the heat. Tip: add a splash of oil to the pan if it's needed. Once the onions are really soft, add the balsamic vinegar and cook for a further minute until evaporated then remove from the heat. Break the goat’s cheese into chunks. Trim and halve the Chantenay carrots lengthways.
Cut the puff pastry sheet(s) in half widthways to make rectangles - you want half a sheet of pastry per person. Divide the balsamic onion onto the bottom half of each pastry rectangle. Top this with the mushrooms then add the crumbled goats cheese. Fold the top half of the pastry over the filling to enclose, gently press down the edges of the pasty with the back of a fork to seal the parcel on all 3 sides.
Use a sharp knife to gently score 3 diagonal lines on the top of the pastry lid. Carefully transfer the pastry parcels to a large baking tray (or two) and pop onto the middle shelf of your oven to bake until the pastry is golden, 30-35 mins. Pop the carrots onto a roasting tray with a drizzle of oil, honey, the remaining thyme and a pinch of salt and pepper. Mix well until evenly coated and pop into the oven underneath the wellingtons to roast until tender, 30 mins.
Put the saucepan used for the onions over medium heat, add the wild mushroom sauce paste and stir in the water (see ingredients for amount), bring to a boil then lower the heat and simmer until glossy, 3-4 mins.Once glossy, remove from the heat. About 15 minutes before the carrots are done, pop the broccoli on the roasting tray next to them with a drizzle of oil and season with salt and pepper. Return to the oven for the remaining 12-15 mins of the cooking time.
Reheat the sauce with a splash of water if you need to. Divide the wellingtons between plates and serve the carrots and broccoli next to them with the sauce drizzled over it. Enjoy!
