Mushroom Wellington

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Ingredients

  • 750 g mushrooms
  • 125 g cooked rice (optional lentils or more mushrooms)
  • 1-2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves of garlic chopped
  • 150 g baby spinach (optional)
  • 100 g of chopped walnuts or pecans (optional)
  • 60 g vegan grated cheese / Parmesan (optional)
  • 2 tablespoons mustard
  • Salt and pepper to taste
  • 4 sprigs of thyme
  • 1 vegan puff pastry
  • 2-4 tablespoons of vegetable milk (for brushing)
  • if necessary oatmeal, ground flax seeds (see recipe notes)

Instructions

Filling (can be prepared in advance):

  • Cut the mushrooms into small pieces. (Optionally put 3-4 large mushrooms aside for placement in the middle).
  • Heat 1 tablespoon of oil in a large pan and fry onions for about 3 minutes until lightly browned. Add the mushrooms, season with salt and pepper and fry for about 5 minutes until golden brown. Then drain on paper towels to drain.
  • Put the pan with the remaining oil back on the stove. Roast the garlic for a few seconds, then add the spinach and simmer briefly for 2-3 minutes until it has collapsed. Then express the spinach well. (Instead of fresh spinach, you can also optionally thaw and squeeze frozen spinach).
  • Add the fried mushrooms and onions to the cooked rice / lentils, season again, add mustard (and chopped nuts, as well as vegan cheese). Mix everything well and put this mixture with the spinach in the fridge to cool down.

Form the mushroom Wellington

  • Preheat the oven to 200 ° C.
  • Place the puff pastry on a baking tray lined with baking paper. Distribute the spinach in the center of the dough, leaving one edge. Place the mushrooms on top of the spinach, top with the rest of the stuffing and thyme and press on.
  • Carefully wrap the puff pastry over the filling to form a loaf. Press the edges lightly to close the Wellington. Then carefully roll the loaf over the edges so that the "seams" are at the bottom.
  • With a sharp knife, crosswise suggest a few slits (please do not cut the dough completely!) And brush with a little vegetable milk.
  • Bake the mushroom wellington for about 20 minutes until golden brown and risen.
  • Serve immediately and enjoy!

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