Mushroom Wellington

Ingredients

• 320 g puff pastry (thawed)
• 500 g cremini mushrooms
• 250 g oyster mushrooms
• 200 g fresh spinach
• 1 stuks onion
• 3 teentjes garlic cloves
• 1 tl fresh thyme
• 2 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1 pinch salt and pepper
• 1 stuks egg (for brushing)
• 75 g walnuts (chopped)

Method

1. 1

   Preheat the oven to 200°C. Finely chop all the mushrooms and dice the onion and garlic. Heat 2 tablespoons of olive oil in a large pan and sauté the onion and garlic for 2 minutes.

2. 2

   Add the mushrooms and cook for 8-10 minutes until the liquid has evaporated. Stir in the thyme, balsamic vinegar, salt and pepper, and simmer for another 2 minutes. Allow to cool.

3. 3

   Heat 1 tablespoon of olive oil in another pan and add the spinach. Cook until all moisture has evaporated, about 3 minutes. Add the spinach to the mushroom mixture along with the chopped walnuts. Mix well and let cool completely.

4. 4

   Roll out the puff pastry on parchment paper. Spread the mushroom-spinach filling in the center of the pastry in a rectangular shape. Fold the sides of the pastry over the filling and seal the seams by pressing them together.

5. 5

   Place the wellington seam-side down on a baking sheet lined with parchment paper. Beat the egg and brush it over the puff pastry for a shiny, golden finish.

6. 6

   Bake in the preheated oven at 200°C for 30-35 minutes until the puff pastry is golden brown and crispy.

7. 7

   Let the wellington rest for 5 minutes before slicing into portions. Serve warm with creamy mushroom sauce or a fresh salad.