Mushroom Wellington

SERVES 8

READY IN 105 MINUTES

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When it comes to a vegan main for Christmas this Mushroom Wellington is as good as it gets. I first tested this recipe a couple of weeks ago and have been making it again and again since – it’s that good, and so much easier than it looks. To keep this recipe vegan be sure to choose puff pastry that doesn’t contain butter, surprisingly most of them don’t. I hope you love making this one.

The Recipe

Ingredients

1 pack of frozen spinach
3 tbsp of olive oil (to keep it vegan) or butter
2 leeks, finely sliced
6 sprigs fresh thyme, leaves chopped
3 cloves garlic, crushed
400g of chestnut mushrooms, quartered
3 portobello mushrooms
200g pack Chestnuts, crumbled
1 sheet of puff pastry
glaze with either 1 medium Free Range Egg yolk or 2 tbsp plant milk to keep it vegan

Directions

Place 5 frozen spinach cubes into a sieve and run warm water over the top until defrosted then drain out excess water.
Heat the oil in a large pan fry the leeks for 5 minutes then add the garlic and thyme fry for a minute, add the chestnut mushrooms and fry for another 10 minutes
take the mixture off the heat and stir in the crumbled chestnuts and salt and pepper to taste
In the same pan fry then portobello mushroom slices for a few minutes each side until golden. On some cling film or bees wax wrap place half the mushroom mixture in a rectangle about 1cm high then place the portobello slices lengthways along the entire log.
Add the rest of the leek mixture on top and top with the spinach, wrap and place in the fridge for an hour.
Preheat the oven to 200c
place the rolled out pastry on a lined baking tray
place the filling in the middle of the pastry sheet
Wrap the pastry over the filling and press the ends together to seal
Use any excess pastry to decorate. brush with egg yolk or plant milk and bake for 30 minutes until golden