Vegetarian Mushroom Wellington with Veggie Gravy
00h 20
00h 30This veggie-friendly recipe combines earthy, flavourful mushrooms, encased in flaky puff pastry, and is complemented by a rich vegetarian gravy. It's a show-stopping centre piece for any special occasion or Sunday roast that will impress even the most discerning palates.
Recipe developed and photographed by MasterChef's very own @greekygirleats
Ingredients and Method
Ingredients
- For the Mushroom Wellington
- 150g portobello mushrooms
- 150g king oyster mushrooms
- 2 bulbs of garlic
- Olive Oil
- Handful of baby spinach
- 2 puff pastry sheet
- For the veggie gravy
- 5-6 tbsp butter
- ¼ cup flour
- 2 cups good quality vegetable broth
- 1 sprig of thyme
- Cheese of choice
Method
- Sauté your mushrooms with a glug of olive oil, in a med-heat pan and season with salt and pepper.
- Allow to cook until tender and drain. Then leave to one side.
- In the same pan with a touch more olive oil, fry off 1 shallot and 2 bulbs of garlic with a few handfuls of baby spinach. Cook until wilted, then drain so no liquid is left.
- Place a pastry sheet on a tray. Spoon 4 equal parts of the filling with a good amount of space apart to make 4 wellingtons. Layer with the spinach and cheese of your choice (this recipe used Stilton cheese).
- Place another sheet on top and cut into 4 rectangles. Enclose them with a fork.
- Pop in the oven for 25-30 mins until golden brown and bottom is cooked and flaky (not wet!).
- For the vegetable gravy, add 5-6 tbsp butter to a heated pan and allow to melt. Whisk in the flour to make a roux.
- Pour in the vegetable broth, a little at a time, stirring constantly.
- Add in a sprig of thyme, bring to boil, reduce to simmer, stirring frequently until thickened. Season with pepper and salt.
- Serve your mushroom wellington and veggie gravy with your choice of trimmings for the perfect autumnal roast dinner.
Recipe Tips
Top tip: If you have leftover mushrooms, keep them for the morning and drizzle with olive oil, re-heat and have them on toast with some ricotta cheese for a delicious breakfast!
