Mushroom Wellington
INGREDIENTS
- 1 sheet vegan puff pastry
- 6 large portobello mushrooms
- 300g chestnut mushrooms, finely chopped
- 120g cooked chestnuts, crumbled
- 2 shallots, minced
- 2 sprigs thyme
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
NUTRITION
Per serving
480
Calories
12g
Protein
50g
Carbs
24g
Fats
METHOD
1
Prepare the duxelles
Sweat shallots in oil for three minutes. Add chestnut mushrooms and thyme and cook for fifteen minutes until very dry.
2
Stack
Combine duxelles with crumbled chestnuts and salt. Sear portobello caps for two minutes per side. Layer caps and duxelles into a long log.
3
Wrap
Roll out the puff pastry. Brush with mustard, place the log along one edge and roll up tightly. Seal and crimp the edges.
4
Bake
Score the top, brush with plant milk, and bake at 200C for thirty-five minutes until deeply golden.
VEG.ARMY TIP
Make the duxelles a day ahead — it slices much more cleanly when cold.
