Mushroom Wellington

Mushroom Wellington

4.6 16 rating

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

Creamy Mushroom Gravy

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1406.2 mg

Protein 9.5 g

Calories 2150.8 kJ / 514.1 kcal

Fat 34.3 g

Fibre 5.7 g

Saturated Fat 6.6 g

Carbohydrates 42.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant-based Around the World 15 Recipes
UK and Ireland

Veggie Victories 40 Recipes
UK and Ireland

You might also like...

Vegan Bolognese

50 min

BBQ Jackfruit Burritos

45 min

Root Vegetable Korma with Basmati Rice

1 godz. 45 min

Satay Tofu Kebabs

1 godz. 5 min

Tagliatelle with Pea Pesto and Poached Eggs

30 min

Quick Vegetable Sauté and Peanut Sauce

30 min

Sweet and Sour Tofu with Un-fried Rice

2 godz. 5 min

Sun-dried Tomato Pesto Lasagne

1 godz. 25 min

Vegan Paella with Smoked Tofu

25 min

Beetroot Harissa Falafel with Tomato Pomegranate Salad

12 godz. 45 min

Butter Chickpea Curry with Cauliflower Rice

25 min

Cashew Cheese Pasta with Broccoli

40 min