Mushroom Wellington - A Step By Step Recipe With A Photo

Table of contents:

Mushroom Wellington - A Step By Step Recipe With A Photo
Mushroom Wellington - A Step By Step Recipe With A Photo

Video: Mushroom Wellington - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: Mushroom and Chestnut Wellington | Waitrose and Partners 2023, January
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Cooking description:

More on how to cook mushroom wellington below. You can use whatever mushrooms you like for this recipe. But forest mushrooms will need to be boiled first. The pie turns out to be very tasty, satisfying and beautiful, suitable for a festive table.

Purpose: For dinner / For a festive table

Main Ingredient: Mushrooms

Dish: Baking / Pies

Cuisine geography: English / European

Diet: Lean meals / Vegan dishes

Ingredients:

  • Champignons - 250 Grams
  • Oyster mushrooms - 250 gram
  • Walnuts - 50-60 Grams
  • Puff pastry - 250 grams (yeast-free)
  • Salt - Gram
  • Ground black pepper - Gram
  • Italian Herbs - 1/2 Teaspoon
  • Olive oil - 1 tbsp. the spoon
  • Jerusalem artichoke syrup - 1 tbsp. the spoon
  • Refined coconut oil - 1 tbsp. spoon (melted)
  • Soy milk - 2 tbsp. spoons
  • Garlic - 1 Clove

Servings: 4-5

How to cook "Mushroom Wellington"

Mushroom wellington - photo step 1
Mushroom wellington - photo step 1

Prepare all ingredients.

Mushroom Wellington - photo step 2
Mushroom Wellington - photo step 2

Wash and dry the mushrooms. Separate the champignon caps from the legs. Pinch the mushrooms between two cutting boards and push until they flatten. This is done to remove excess moisture from the mushrooms.

Mushroom Wellington - photo step 3
Mushroom Wellington - photo step 3

Preheat a skillet over medium heat. Fry the mushrooms without oil for a few minutes until they are well browned. Season with salt, pepper and Italian herbs. Then pour in the olive oil. Add chopped onion rings. Fry mushrooms and onions until cooked through. Drain the excess liquid that is secreted from the mushrooms.

Mushroom Wellington - photo step 4
Mushroom Wellington - photo step 4

Grind half of the fried mushrooms with walnuts and garlic in a meat grinder.

Mushroom Wellington - photo step 5
Mushroom Wellington - photo step 5

Add the second part of the mushrooms to the resulting mushroom mince, mix.

Mushroom Wellington - photo step 6
Mushroom Wellington - photo step 6

Roll out the dough into a rectangular layer 2 mm thick. Place the filling in the center. Give it a rectangular shape.

Mushroom Wellington - photo step 7
Mushroom Wellington - photo step 7

Cover the filling with one half, fold the edges of the dough, then fold the other half over. Cut off excess dough with a knife.

Mushroom Wellington - photo step 8
Mushroom Wellington - photo step 8

Combine melted coconut oil, Jerusalem artichoke syrup, and soy milk.

Mushroom Wellington - photo step 9
Mushroom Wellington - photo step 9

Lubricate the roll with the resulting mixture. Refrigerate for 5-10 minutes. Then cut diagonally into the cake without cutting through the dough to the end. Bake the pie in an oven preheated to 190 degrees for 35-40 minutes.

Mushroom Wellington - photo step 10
Mushroom Wellington - photo step 10

Mushroom Wellington is ready, bon appetit!

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