Portobello Mushroom Wellington

By Masterchef winner
Steven Wallis

Serves 2
1 Hr
Gluten

Utensils & Essentials

Baking sheet, baking tray, grater.

Gluten.

Ingredients:
For the Portobello Mushroom Wellington:
4 large Portobello mushrooms
2 onions
2/3 cloves of garlic
3 tablespoons of rapeseed oil
300g baby spinach 
Fresh thyme 
80g chestnuts 
50g red lentils
1 lemon (for grating lemon zest)
1 vegan puff pastry (gluten free)
(1 nutmeg - grated.  You will have this from the Swede & Celeriac Mash dish ingredients.)

For the vegan egg wash:
1 tablespoon of aquafaba (chickpea water)
1 tablespoon almond/oat milk
1/2 tablespoon maple syrup 


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How to make

Portobello Mushroom Wellington
Peel and chop the onions.  Then place the onions in a pan and caramelise until sweet and golden, then set aside.
Add the baby spinach to the pan and cook until wilted.  Drain and chop the spinach, leaving to cool.
Increase the pan heat.  Sear the sliced mushroons and cook until caramelised, adding some grated nutmeg to this. Add the red lentils and allow them to soak up the mushroom juices.  Allow 15 minutes for the lentils to cook, place the lid on the pan too.
To this mixture add the caramelised onions and spinach, as well as the chopped chestnuts.
Mix well and add some lemon zest to the mixture and allow to cool and then place onto a sheet of vegan puff pastry and make into a sausage roll shape.
Score the pastry and apply the vegan egg wash.
Place onto a baking sheet and bake in a hot oven at 180C, for around 20-25 minutes until the pastry is golden and flaky.
Serve and enjoy!
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