Mushroom Wellington



To make the mushroom pâté, place all the ingredients in a large wide frying pan and sauté over a medium-high heat until the mushrooms are beginning to colour and the garlic is fragrant. Reduce the heat to low and leave the mushrooms mixture to simmer, uncovered, until all their water has been released and has evaporated. This is important, as too much liquid will result in soggy pastry. Set aside to cool.


Place the flat mushrooms in a baking dish and season well. Drizzle over the oil and roast in the oven for 30 minutes, or until completely cooked. Set aside to cool.


Place the spinach into a colander in the sink. Sprinkle with salt and pour over a freshly boiled kettle of water to wilt. Leave to drain in the colander until cool enough to handle and squeeze the excess water out of the leaves with your hands. Leave on kitchen paper to drain.


Preheat oven to 200°C (Gas Mark 6, 400°F) and line a baking tray with parchment paper. Grease the paper really well with dairy-free butter. Lay one of the pastry sheets, unrolled, on the baking sheet.


In the centre of the pastry on the tray, spread half of the mushroom pâté in a neat rectangle, about 1.5cm thick.


Arrange half of the blanched spinach on top of the pâté, and arrange the flat mushrooms on top of the spinach layer.


Repeat this process by adding an additional spinach layer, followed by a pâté layer, on top of the flat mushrooms. Press down on everything gently to compress it slightly.


Brush the edges of the pastry with milk and carefully place the second sheet of pastry exactly on top. Seal the edges of the pastry together well to avoid leaks. Trim off any excess pastry from the edges.


Decorate the top of the wellington with extra pastry and brush the whole thing with milk. Transfer to the oven and bake for 30 minutes.


When the wellington has finished cooking, remove from the oven and leave to rest for 10 minutes, before slicing to serve.


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