Portobello Mushroom Wellington

By Masterchef winner
Steven Wallis

Serves 2
1 Hr
Gluten, Soya

Utensils & Essentials

Baking sheet, baking tray, grater, saucepan, oil, salt and pepper.

Allergens: Gluten, Soya

For the Portobello Mushroom Wellington:
4 large Portobello mushrooms
2 onions
2/3 cloves of garlic
200g baby spinach 
5g Fresh thyme 
80g chestnuts 
25g red lentils
1 lemon (for grating zest)
vegan puff pastry 
1 nutmeg 

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

For the roast potatoes:
400g mary pipers potatoes
1-2 garlic cloves
Maldon salt
Cooking oil (not included)

For the vegan gravy:
30g vegan granules (to add to 300m of boiling water)

For the broccoli
175g tenderstem broccoli
2 garlic cloves
drizzle of olive oil (not included)
salt and pepper (not included)

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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.
Prepare the vegan gravy by adding the 30g of vegan granules to 300 ml of boiling water and mixing well.
For the Broccoli
Boil the kettle then add the boiling water to a medium saucepan. Season the water with salt. Thinly slice the garlic and add to a small bowl with a glug of olive oil. Season with salt and pepper. Trim the broccoli stems, add to the boiling water and cook for 3 mins, until just tender. Scoop the broccoli out of the water and add straight into the bowl with oil and garlic. Mix together well, seasoning to taste.  
Serve and enjoy!
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How to prepare side dishes


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