Mushroom & Blackbean Wellington
with Thyme-Roasted Carrots
Comfort food at its finest, our show-stopping wellington is made with juicy mushrooms and blackbeans for a delicious veggie twist. Served with thyme-roasted carrots that are roasted until sweet and tender and golden, crispy potatoes, this is a recipe worth staying in for.
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
Portobello Mushrooms
1
Thyme
150
Closed Cup Mushrooms
1
Garlic Clove
1
Black Beans
250
Chantenay Carrots
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Red Onion
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Halve, peel and thinly slice the red onion. Roughly chop the closed cup mushrooms. Thinly slice the portobello mushrooms. Peel and grate the garlic (or use a garlic press). Pull the thyme leaves off their stalks (discard the stalks). Drain and rinse the blackbeans. Put half the blackbeans in a bowl and roughly mash with a fork. Set aside.
Heat a drizzle of oil in a frying pan on medium- high heat. Once the oil is hot, add the red onion and a pinch of salt, sugar and pepper. Cook until softened, 5-6 mins, stirring occasionally. Once cooked, remove from the pan to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil and the portobello mushrooms. Add a pinch of salt and pepper and stir-fry the mushrooms until slightly softened, 3-4 mins.
Add the chopped mushrooms, half the thyme and more oil if needed. Stir-fry the mushrooms until golden, 3-5 more mins. Stir in the garlic and red onion, cook for 1 more minute, then add the black beans (whole and crushed) and the water (see ingredient list for amount). Bring to the boil, stir everything together, simmer until the water has completely evaporated, 3-5 mins. Remove from the heat, taste and add salt and pepper if you feel it needs it.
Add the cheese to the mixture in the pan and stir together until combined. Set aside to cool down a little. Meanwhile, trim the tops from the carrots and halve lengthways. Pop the carrots on a baking tray, drizzle with oil, sprinkle over the remaining thyme and a pinch of salt and pepper. Set aside and get your washing up done for a couple of mins (while the mixture cools).
Unroll the pastry onto a large baking tray (on the baking paper it comes with) and spoon the mushroom mixture along one half of the long side, leaving a 2cm gap down the long side and both ends. Fold the other half of the pastry over the mixture to enclose, gently press down the edges of the pasty with the back of a fork to seal the parcel on all 3 sides. Make a small hole in the top with a fork. Roast on the top shelf of your oven until the pastry is golden, 20-25 mins.
Add your baking tray of carrots on the middle shelf to cook for 20-25 mins too. Once cooked, remove the wellington from the oven and slice into 3 slices per person. Serve on plates with your roasted carrots alongside and enjoy!
