Mushroom Wellington

Mushroom Wellington

4.6 8 ratings

Prep. 30 min

Total 2 h 20 min

6 portions

Ingredients

Mushroom Wellington

olive oil plus 40 g
2 Tbsp
portobello mushrooms
4
onions quartered
600 g
fresh thyme leaves
10 g
fine sea salt plus 1 pinch
2 tsp
ground black pepper plus 1 pinch
1 tsp
fresh baby spinach
300 g
puff pastry, ready-rolled (vegan)
1 sheet
Dijon mustard
1 Tbsp
dairy-free milk of choice
1 Tbsp
neutral oil (e.g. peanut oil)
1 tsp
maple syrup
1 tsp

Creamy Mushroom Gravy

shallots halved
100 g
garlic clove
1
olive oil
1 tsp
chestnut mushrooms thinly sliced
300 g
dried rosemary
1 tsp
fine sea salt
1 tsp
ground black pepper
1 pinch
dry white wine
120 g
Dijon mustard
1 tsp
dairy-free cream
250 g

Nutrition per 1 portion

Calories 514.1 kcal / 2150.8 kJ

Protein 9.5 g

Fat 34.3 g

Carbohydrates 42.4 g

Fibre 5.7 g

Saturated Fat 6.6 g

Sodium 1406.2 mg

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Also featured in

Plant-based Around the World 15 Recipes
UK and Ireland

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