mushroom-wellington

mushroom-wellington recipe on DishRoll

Ingredients

• 1 4 large portobello mushrooms
• 2 2 sheets puff pastry
• 3 1 cup baby spinach
• 4 ½ cup walnuts, chopped
• 5 4 garlic cloves, minced
• 6 2 tbsp fresh thyme
• 7 2 tbsp soy sauce
• 8 1 tbsp olive oil
• 9 1 tbsp Dijon mustard
• 10 1 egg (or plant milk) for wash

Instructions

1. 1
   Remove mushroom stems. Brush caps with soy sauce and olive oil. Roast at 400°F for 15 min. Cool completely.
2. 2
   Sauté garlic, thyme, and walnuts in oil 3 min. Add spinach, cook until wilted. Cool and squeeze out all moisture.
3. 3
   Brush mushroom top with Dijon mustard.
4. 4
   Cut pastry into 4 portions. Place mushroom (gill-side up) with spinach mixture on pastry. Fold and seal edges well. Brush with egg wash.
5. 5
   Bake at 400°F for 20–25 min until golden. Rest 5 min before serving.