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        Calories
        210
        Fat
        9.2g
        Protein
        12g
        Carbs
        19g
        Sugars
        6.7g
        • Calories
          210
        • Fat
          9.2g
        • Protein
          12g
        • Carbs
          19g
        • Sugars
          6.7g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          210
        • Fat
          9.2g
        • Protein
          12g
        • Carbs
          19g
        • Sugars
          6.7g

        British

        Vegan Mushroom Wellington

        • Prep Time
          15 Mins
        • Cook Time
          75 Mins
        • Serves
          8

        About

        Ingredients

        Order Ingredients

        Method

        1. Place a large frying pan over a low heat. Add half a tablespoon of the olive oil, and add the onion. Season and cook, stirring occasionally, for 15 to 20 minutes.
        2. Remove the onions from the pan and return it to the heat. Add the baby spinach and cook until wilted. Remove from the pan and cool.
        3. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden, before turning over for a further 5 minutes. Remove from the heat and pat dry with paper towel.
        4. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.Preheat the oven to 200°C. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry. Leave a 2cm border at the edge. Top with half of the baby spinach. Spread the Dijon mustard over the mushrooms place on top. Top with thyme, the remaining spinach and onions.
        5. Roll the pastry over the mixture to make a log. Press to seal the edges.
        6. To make the vegan egg wash, whisk the ingredients together and coat.
        7. Place the pastry back on the baking sheet and tray and place in the oven for 30-35 minutes, until golden and flaky.
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