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Mushroom Wellington

Gordon Ramsay's signature dish just went vegan! Beef wellington is popular all over the world as one of the most difficult dishes to create.

Challenge your chef skills with this recipe! Vegan foods can be a conquest too.

Ingredients

4 large portobello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbsp olive oil
300 g baby spinach (10 1/2 oz)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbsp dijon mustard
salt and pepper to taste

VEGAN EGG WASH

1 tbsp aquafaba (chickpea water)
1 tbsp almond or cashew milk
1 tsp neutral flavoured oil
1/2 tsp maple syrup or brown rice syrup


Instructions

1. Place a large frying pan over low to medium-low heat. Add 1 /2 tbs of olive oil followed by onions and reduce heat to low. Season with salt and pepper and cook, occasionally stirring, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch fire.

2. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.

3. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach, and mushrooms to the refrigerator and cool completely.

4. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on a baking tray and then place the puff pastry sheet on top. Spread half the caramelized onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.

5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

6. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.

7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.



Want more dishes like this? Book a tour on vegan culinary cruises.

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