Name: Mushroom Wellington
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms (stalks trimmed and cleaned); 3 large onions (peeled and chopped); 3 tbsp olive oil; 10 oz baby spinach (300g); 4 sprigs fresh thyme leaves (picked, stems discarded); 1 tbsp dijon mustard; null null salt (to taste); null null black pepper (to taste); 1 null vegan puff pastry; 1 tbsp aquafaba (chickpea water) (see notes); 1 tbsp almond milk (or cashew milk); 1 tsp avocado oil (or other neutral flavored oil); 0.5 tsp maple syrup (or brown rice syrup)

Instructions

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1

Place a large frying pan over a low to medium-low heat. Add the olive oil (0.5 tbsp), followed by onions (3 large) and reduce heat to low. Season with [salt] and [black pepper] and cook, stirring occasionally, for 15 to 20 minutes, until the onions (3 large) are golden brown. Keep an eye on the onions (3 large) to make sure they don't stick to the pan.
2

Remove the onions (3 large) from the pan and return the pan to the heat. Add the baby spinach (10 oz) and cook until wilted. Remove the baby spinach (10 oz) from the pan and leave to cool.
3

Increase the heat to medium-high and return the pan to the heat. Add the olive oil (2.5 tbsp) and place the portobello mushrooms (4 large), top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions (3 large), baby spinach (10 oz) and portobello mushrooms (4 large) to the refrigerator and cool completely.
4

Preheat the oven to 400°F (200°C). Place a sheet of parchment paper on the baking tray and then place the puff pastry (1 vegan) sheet on top. Spread half the caramelized onions (3 large) over the middle third of the puff pastry (1 vegan), making sure to leave an extra 0.75 inch (2 cm) border at the edge of the pastry. Top with half of the baby spinach (10 oz). Spread the dijon mustard (1 tbsp) over the portobello mushrooms (4 large) and season well with [salt] and [black pepper]. Place the portobello mushrooms (4 large) on top of the baby spinach (10 oz). Top the portobello mushrooms (4 large) with fresh thyme leaves (4 sprigs) and the remaining baby spinach (10 oz) and onions (3 large).
5

Very carefully roll the puff pastry (1 vegan) over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
6

To make the vegan egg wash whisk all of the ingredients together in a bowl (aquafaba (chickpea water) (1 tbsp), almond milk (1 tbsp), avocado oil (1 tsp), maple syrup (0.5 tsp)). Very lightly coat with the [vegan egg wash]. Place the puff pastry (1 vegan) in the freezer for 10 minutes before repeating with another layer of [vegan egg wash] and freezing the puff pastry (1 vegan) for a further 10 minutes.
7

Place the puff pastry (1 vegan) back on the baking sheet and bake in the oven for 30 to 35 minutes, or until golden and flaky.