Mushroom, Spinach and Onion Wellington

Struggling to find a winter warming main course to serve for Valentines Day? Look no further…

Mushroom Wellington 1.jpg

Inspired by Delicious Everyday here is my slightly altered take on her Mushroom Wellington. Check out her website – there are some great recipes on there. I served this dish with her Crispy Roast Potato recipe!

Again adding a little love to the dish by assembling hearts on top. But feel free to leave them off, or if you’re feeling extra creative add something different. The possibilities available with a little left over puff pastry are endless. Share with me your creations!

It’s winter. It’s cold. I wanted something that I could have with roasted potatoes, veg and gravy. Plus mushrooms are up there with my all time favourite foods. So this combination is heart warming and it hit the spot perfectly.

Amateur Alert!! I had actually never used puff pastry in my cooking before. I’m not sure why, but it always seemed way out of my comfort zone and too complex for me. When actually it couldn’t be any simpler. Praise the Lord for pre rolled puff pastry!

Feeds 3 people. Adjust accordingly should you be catering for more.
takes approx. 1 Hour in total.

2 large portobello mushrooms (rinsed and trimmed)
2 diced red onions
200g spinach
1 tablespoon of olive oil
3 rosemary sprigs
1 roll of vegan puff pastry (or block if you would rather roll)
1 tablespoon of mustard (I used dijon like Nicole, but wholegrain would work)
salt and pepper to taste

for the “egg” wash
2 tablespoons of almond milk (or dairy free alternative of choice)
1 tablespoon of olive oil
3/4 tablespoon of maple syrup

1. Add 1 tablespoon of olive oil to pan over a medium heat. Add the diced onions and saute until cooked. Add a pinch of salt and pepper. Take onions off heat once cooked and transfer into a bowl.
2. Add spinach to the same pan and once wilted, transfer to another bowl.
3. Next the mushrooms. Place both mushrooms face down onto the pan and allow to cook for about 5 minutes before turning over and cooking the other side for the same amount of time. Once cooked, place both mushrooms on a piece of kitchen paper to allow the juices to run.
4. Next, place the onions, spinach and mushrooms into the fridge until all 3 ingredients have cooled.
5. Preheat oven to 180°C/350°F.
6. Onto a piece of tin foil or baking paper roll out your puff pastry into a square shape. If your pastry is pre rolled, cut it into a square and save the excess for the hearts on top.
7. Remove ingredients from the fridge and start by placing most of your onions in the middle of the pastry making sure you leave about an inch above and below the mixture.
8. Then add half of your spinach on top of the onions, followed by both mushrooms (stalks down).
9. Smother your mustard on top of your mushrooms and then place the remaining spinach and any onions you have left on top.
10. Gently but tightly fold both sides of your pastry up and over your mixture to create a log. Seal the ends of your log tightly.
11. Turn the log over so the folded seam is face down.
12. Lightly, but without breaking the surface of the pastry, score the log and place the hearts (or any shapes of choice) all over.
13. Coat the log with the “egg” wash and place in freezer for 10 minutes.
14. Place the log into the pre heated oven for approx. 30 minutes until it is a nice golden colour.

Serve with veg/potatoes/gravy of choice and enjoy!

Mushroom Wellington 2.jpg


3 thoughts on “Mushroom, Spinach and Onion Wellington

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s