Veggie Mushroom Wellington
| Serves 2
- Cereals containing gluten
- Soya
- Cereals containing gluten
- May contain traces of allergens
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Thought to date back to the 1800s, Wellingtons are a staple of Christmas dining. Stuffed with thyme mushrooms and plant-based burger meat, this puff pastry Wellington will be a crowd-pleaser for vegetarians and meat-eaters alike.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
1 sachet(s)
Dried Rosemary
1 sachet(s)
Dried Thyme
4 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Cereals containing gluten)
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Keep the puff pastry in the fridge until you need to use it.
b) Meanwhile, halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the onion and mushrooms and stir-fry until softened, 5-6 mins. Season with salt and pepper.
a) Once the veg has softened, stir in the garlic, the dried rosemary and the dried thyme. Cook, stirring, for 30 secs. Season with salt and pepper, then remove from the heat.
b) Place the mushroom mixture into a bowl and put it into the fridge to allow to cool.
c) Break up the plant-based burgers into a large bowl and combine with the remaining dried rosemary and thyme. Roll the mixture into a log shape roughly 20cm long.
a) Lay your pastry sheet on a large baking tray, keep it on its baking paper.
b) Once the mushroom filling has cooled, spoon it over the pastry, leaving a 2cm border. Place the plant-based log on top of the mushroom mixture.
c) Fold the pastry over the filling to enclose it, cut away some of the excess pastry, then gently press down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife.
d) Place the Wellington onto a baking tray and bake on the middle shelf of your oven until golden, 20-25 mins, then rest for a few mins before serving.
Enjoy!
