Mushroom wellingtons

2016-06-07
  • Servings : 2
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 1:20 h

Mushroom wellingtons crammed with spinach sautéed in garlic and a generous amount of creamy blue Camembert.

You can substitute the blue cheese for Brie or any other melty cheese if you prefer. It also works well with Stilton.

One thing to watch is the amount of moisture in both mushrooms and the spinach but especially the spinach.

I use my little trick with the pastry as with my chicken pie recipe to help prevent getting a soggy bottom on the pastry.

Ingredients

  • 2 Large flat cap field mushrooms
  • 500 gm block puff pastry
  • 300 gm Spinach
  • 1 clove garlic finely minced
  • 150 gm Blue Camembert (or other melty cheese)
  • 1 Egg beaten for brushing
  • 1 Tablespoon light olive oil
  • 25 gm butter

Method

Step 1

Remove the stalks from the mushrooms and sauté on a moderate heat in the butter until nicely brown and cooked through. Set aside on some absorbent paper to drain and cool.

Step 2

In the same pan add the olive oil the garlic and sauté the spinach gently until it is completely wilted, place in a colander to drain and cool. Once it is cold squeeze out as much moisture as possible.

Step 3

Pre-heat your oven to 390 Fahrenheit 200 Celsius.

Step 4

Roll out the pastry to about 4mm thickness, you will need 4 circles, two must be smaller for the base and two a fair bit larger for the lid, I used a saucer for the smaller ones and a tea plate for the larger ones.

Step 5

Brush the bases with the egg wash and allow the egg wash to go quite dry, this will help prevent the base going soggy.

Step 6

Divide the spinach between the two bases but not to the edge of the pastry, leave a space to seal the lid to. Place a generous slice of cheese on top, then place a mushroom round side up on top, then add another generous slice of cheese on top of the mushroom.

Step 7

Ok; now brush around the edge of the base with the egg wash and very gently lay the lid on top shaping it around the filling with your hand, try to exclude as much air as you can. Seal the two halves together and crimp with a fork, put a small slit in the top to allow the steam to escape and decorate with left over pastry if desired. See the slider images above.

Step 8

Brush the wellingtons with the beaten egg, place on a baking tray and pop them on the middle shelf of the oven for approx 40 minutes.

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