Mushroom Wellington
Medium
2hrs
Mushroom Wellington
Rated 4.0 stars by 1 users
Category
Dinners
Cuisine
European
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
Ingredients
-
3 tbsp olive oil
-
6 large portobello mushrooms, stems removed and reserved
-
600g mixed mushrooms (shiitake, brown cup or oyster), roughly chopped
-
6 garlic cloves, crushed
-
¾ cup port wine (ruby or tawny)
- 2 tbsp Gewürzhaus Umami Blend
-
3 tsp Dijon mustard
-
1 tsp black pepper, freshly cracked
-
80g roasted nuts (hazelnuts, walnuts or almonds), crushed
-
2 tbsp fresh thyme, chopped
-
2 tbsp fresh sage, chopped
-
1 tbsp red wine vinegar
-
3 medium brown onions, sliced into 1cm rings
-
2 square sheets of puff pastry (ideally 25x25cm), thawed
-
2 eggs, beaten
-
Sea salt, to taste
Directions
Heat 1 tbsp of olive oil in a large pan over medium-high heat. Season the portobello mushrooms and cook top side down for 6–7 minutes, pressing down to brown evenly. Flip, brown the other side and set aside to cool. In the same pan, heat another 1 tbsp of olive oil and brown the mixed mushrooms and portobello stems in batches. Season with salt and set aside.
In the same pan, add the garlic and cook for 1 minute, then add ½ cup of port wine and reduce until almost evaporated. Return the mixed mushrooms to the pan, then add the Umami Blend, mustard, pepper, nuts, thyme, sage and vinegar and cook for 2 minutes, stirring well. Set aside to cool.
Heat the remaining 1 tbsp of olive oil in a separate pan over medium heat. Add the onions and a pinch of salt and cook for 8–10 minutes. Add the remaining ¼ cup of port wine and 1 cup of water and cook until almost evaporated. Continue cooking until softened and golden, adding a splash of water if needed to prevent burning. Set aside to cool.
On a sheet of baking paper, lay the 2 pastry sheets side by side with a 10cm overlap. Brush the underside of the overlap with beaten egg and press down firmly with a rolling pin to join into one large rectangle.
Arrange 3 portobello mushrooms lengthways down the centre, then layer over half the onions and chopped mushroom filling. Repeat another layer of each in the same order.
Preheat the oven to 200°C fan-forced. Brush all edges with beaten egg and roll the pastry over the filling to form a log. Turn the seam side down and press ends to seal. Decorate as desired and brush with the remaining egg. Refrigerate for 30 minutes, then bake for 40–50 minutes until deep golden and flaky. Rest for 15 minutes before slicing. Serve with roasted vegetables or salad.
