NouCuisine • Mushroom Wellington by Bianca Zapatka recipe by kitchen

Mushroom Wellington by Bianca Zapatka



 
SERVES 4PREP COOK

Credit: Bianca Zapatka

filling

lb

mushrooms, chopped and leave 3-4 large ones to place in the center

cup

rice, cooked

1tablespoon

olive oil

1large

onion, peeled and chopped

4cloves

garlic

cup

baby spinach

2tablespoons

mustard

salt and pepper

¾cup

walnuts, chopped

½cup

Mozzarella Shreds

  1. On a frying pan, heat olive oil and add onion to fry until lightly browned (3 mins). Add to fry mushrooms, salt and pepper until lightly golden (~5 mins). Drain mushrooms onto paper towel to drain.

  2. In the same pan, roast the garlic for a few seconds and add baby spinach to cook until wilted (2 mins). Drain baby spinach and squeeze.

  3. Combine mushrooms and onion with rice. Season to taste. Stir to combine mustard, walnuts, and dairy-free cheese. Refrigerate to cool along with baby spinach.

to assemble

4twigs

thyme

2tablespoons

plant-based milk, for brushing

1sheet

vegan puff pastry

  1. Preheat oven to 390°F. On a parchment paper-lined baking tray, place vegan puff pastry sheets.

  2. Spread spinach

    over the middle of the pastry but leave border at the edges. Place mushrooms on spinach. Top with filling and thyme. Press together.

  3. Close off the loaf by wrapping the sides of the pastry over the filling. Press to seal the edges. Roll the loaf over so the seams are at the bottom.

  4. With a sharp knife, gently cut small and shallow diagonal slits on the loaf. Brush with plant-based milk.

  5. Bake until golden, puffed, and flaky (20 mins). Serve and enjoy immediately!