- 4 large portobello mushrooms stalks trimmed and cleaned
- 3 large onions peeled and chopped
- 3 tablespoons olive oil
- 300gm baby spinach
- 4 sprigs of thyme leaves picked
- 1 vegan puff pastry
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond or cashew milk
- 1 teaspoon neutral flavoured oil
- ½ teaspoon maple syrup or brown rice syrup
Welcome to another edition of a delicious meal- Vegan Mushroom Wellington. You will love this award-winning dish! Do you wanna leave a good lasting impression on your family, friends, and loved ones? Prepare Vegan Mushroom Wellington for them!
This vegan mushroom wellington is not only delicious, but it is also the most comforting savory meal! This is the perfect meal for a deliciously special dinner. Guess what? It is easier to make than you think! Do you have mushrooms lurking around your kitchen?
This is the perfect time to use them. There is a secret step you will need to follow- to make it juicy and flaky, pat everything dry, and make sure it is frigid before wrapping it in your vegan puff pastry. What happens if you skip this step? Your pastry will be soggy or tear when you try to wrap up your wellington. To prepare this Vegan Mushroom Wellington, you will need portobello mushrooms with its stalks trimmed and cleaned, peeled and chopped onions, sprigs of thyme.
You will also need- olive oil, vegan puff pastry, Dijon mustard, salt, and pepper. For the vegan wash, get chickpea water (also known as aquafaba), almond or cashew milk, neutral-flavored oil, maple syrup, or brown rice syrup (the choice is all yours) in place. Let’s get started!
- Start by placing a frying pan on a low to medium-low heat, add olive, onions, salt, and pepper. Cook it, occasionally stirring until the onions turn golden brown (this should take 15 to 20 minutes).
- Next, remove the onions, add your baby spinach, and cook it until it wilted. Once it wilted, remove the baby spinach and leave to cool.
- At this point, add the remaining olive oil, and place the mushrooms top side down. Cook the mushroom until it turns golden, then turn it. Cook it further for about 5 minutes or until it turns golden.
- Transfer the mushrooms, onions spinach to the refrigerator and cool completely.
- Preheat your oven to a temperature of about 390ºF. Place a sheet of baking paper on the baking tray, place the puff pastry sheet on top.
- Spread half of both caramelized onions and baby spinach on top. Spread the Dijon mustard over the mushrooms and season well with salt and pepper.
- Place the mushroom on top of the spinach, top it with thyme, and the remaining baby spinach and onions. Roll the pastry over the top of the mushroom mixture until you have a log.
- To make the vegan egg wash, whisk all of the ingredients together in a bowl. Now, coat the pastry with the vegan egg wash, place the pastry in the freezer for 10 minutes.
- Repete this process, and freeze for another 10 minutes. Finally, bake for about 30-35 minutes or until it becomes golden and flakey. There you go! Enjoy it with crispy roasted potatoes!
Note: The best time to eat it is as soon as it comes out of the oven. Why? The pastry will start to soften as the mushrooms release their juices as they cool down.