- Serves: 6
- Cooks In: 2 hours
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Ingredients
Method
Preheat a fan-forced oven to 180°C. Arrange the Portobello mushrooms on a baking tray, remove stalks and set them aside to use in mushroom mixture. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Set aside to cool.
To make the mushroom mixture, place the Portobello stalks, Swiss brown mushrooms & walnuts in a food processor. Pulse, blitzing until broken into small pieces – be careful to not overprocess.
Heat 2 tbsp of oil over medium-high heat. Add the onion and cook, stirring often, for 10 minutes, until softened and caramelised. Add the vegetable stock and cook for a further 2 minutes.
Now add the herbs, along with the garlic. Sauté for a further 3 minutes, then add the mushrooms & soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
Add the spinach and sauté until wilted. Remove from the heat and cool completely.
Take a large piece of cling film, slightly wider than the length & width of the Portobello mushrooms. On it, spread out half of the cooled mushroom mixture. Layer the Portobello mushrooms on top, then cover them with the remaining mushroom mixture. Shape into a cylinder and then tightly wrap the cling film. Allow to firm up in the fridge for at least 2 hours.
Preheat the fan-forced oven to 200°C. Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder and place in the middle of the pastry. Brush the border of the pastry with egg wash
Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over to the seams at the bottom. Score the top of the Wellington diagonally with a sharp knife.
Bake for 20 minutes, then reduce the heat to 180°C and bake for another 40 minutes, or until the pastry is deep golden.
Allow to cool slightly before slicing and serving.
Ingredients
Directions
Preheat a fan-forced oven to 180°C. Arrange the Portobello mushrooms on a baking tray, remove stalks and set them aside to use in mushroom mixture. Spray or brush the mushrooms all over with olive oil, then season with salt. Cook for 10 minutes, remove from the oven and dab gently with a paper towel to remove excess liquid. Set aside to cool.
To make the mushroom mixture, place the Portobello stalks, Swiss brown mushrooms & walnuts in a food processor. Pulse, blitzing until broken into small pieces – be careful to not overprocess.
Heat 2 tbsp of oil over medium-high heat. Add the onion and cook, stirring often, for 10 minutes, until softened and caramelised. Add the vegetable stock and cook for a further 2 minutes.
Now add the herbs, along with the garlic. Sauté for a further 3 minutes, then add the mushrooms & soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
Add the spinach and sauté until wilted. Remove from the heat and cool completely.
Take a large piece of cling film, slightly wider than the length & width of the Portobello mushrooms. On it, spread out half of the cooled mushroom mixture. Layer the Portobello mushrooms on top, then cover them with the remaining mushroom mixture. Shape into a cylinder and then tightly wrap the cling film. Allow to firm up in the fridge for at least 2 hours.
Preheat the fan-forced oven to 200°C. Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder and place in the middle of the pastry. Brush the border of the pastry with egg wash
Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over to the seams at the bottom. Score the top of the Wellington diagonally with a sharp knife.
Bake for 20 minutes, then reduce the heat to 180°C and bake for another 40 minutes, or until the pastry is deep golden.
Allow to cool slightly before slicing and serving.
