The Portly Gourmet

Good food doesn't have to be difficult…

Mushroom Wellington

  • 1 large peeled flat mushroom
  • Puff pastry (ready rolled)
  • Handful of spinach
  • 2 slices of cheddar
  • 1 clove of crushed garlic
  • Seasoning

Recently I’ve been trying to eat more of a variety of vegetarian dishes and this one really worked well and more importantly was seriously tasty!  Start off by peeling the mushroom and taking out the stalk.  In a little oil pan fry the mushroom in either side with a little seasoning, I used my wok.  Once the mushroom is done leave it too cool ready to go into the pastry, in the same pan as the mushroom wilt your spinach with the garlic and also leave that to cool completely.

While the mushroom and spinach are cooling, cut two discs out from your pastry.  Once the mushroom is cool, cut a couple of slices of cheese, I used cheddar because that’s what I had in the fridge, the recipe I was using from BBC Good Food asked for stilton. Finally construct the wellington, put the spinach in the mushroom cavity with the cheese and place is spinach side down on one disc of pastry, cover with the other disc, seal with some beaten egg and egg wash the pastry. Finally bake in the oven on 180 until the pastry is nicely golden.

 

PG

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This entry was posted on September 1, 2014 by in Blog.
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