Mushroom Wellington
Mushroom Wellington
As pretty as it is delicious, this alternative to the traditional beef version will impress your plant-based and omnivore friends alike. Any excess pastry may be stored in an airtight container for a few days in the fridge or frozen for later use. Use up any odd amounts in a muffin tray for cute plant-based pies.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ leek, sliced
- A few sprigs thyme, leaves removed
- 3 large flat or portobello mushrooms
- ½ cup baby spinach leaves
- ¼ cup chickpea flour
- 1½ cups almond meal
- ½ cup rice flour
- ½ cup tapioca flour
- ¼ tsp salt
- ¼-½ cup water
Method
- Preheat oven to 180°C.
- For the filling, in a large frying pan, place the oil, garlic, leek, thyme and mushrooms. Sauté until the mushrooms are cooked through.
- Add the spinach and stir until wilted. Remove from heat.
- Stir through the chickpea flour. This will hold your mushrooms mixed and help to keep them in form. Set aside.
- For the pastry, place all dry ingredients into a large mixing bowl, mix with your fingers.
- Gradually add water, mixing through with your hands until it forms into a ball. If the dough is sticky, gently dust in a little bit more rice flour and work it until it’s dry to touch but still soft and pliable.
- Tear off two pieces of baking paper, about 30-40cm in length. Spread out pastry evenly between them and roll out to ½-1cm thick.
- Spoon mushroom mix into a log shape down the middle. Carefully pull the sides up and pinch it together. Gently press the ends down to seal and cut off any excess.
- Bake for 30 mins or until pastry is a light golden brown.
- Slice and serve with your favourite veggie sides.
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