Recipe Vegetarian Mushroom Wellington

Poke air vents in the side of the wellington.

Recipe vegetarian mushroom wellington. Then you stuff the puff pastry and bake. In a ramekin or small bowl combine the non dairy milk with the remaining tablespoon of olive oil. Add the port soy sauce and thyme leaves and cook over medium high stirring occasionally until the liquid evaporates 3 to 5 minutes.

How to make the vegan mushroom wellington filling. There are two parts to this recipe. Squeeze in a little lemon juice tip into a food processor and whiz until smooth.

Cut the top of a small head of garlic to expose the cloves wrap the garlic in aluminum foil and place in the same pan as the mushrooms. Let rest for 10 minutes before cutting into thick slices. Brush over the wellington.

Until golden brown and puffed. Bake for 35 40 minutes. Very carefully roll the pastry over the top of the mushroom mixture until you have a log.

Try it with a little cranberry sauce spread onto the filling before wrapping in the pastry for a festive flavor. Serve with vegan gravy. In a small bowl soak the dried porcini mushrooms in 125ml 1 2 cup of boiling water for 15 20 minutes.

First you make the filling which takes no more than 10 minutes. In a roasting pan combine the fresh mushrooms with the olive oil thyme and salt. Add the butter to a frying pan on a medium heat and when melted add the mushrooms and a chopped clove of garlic.