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"
Prepare all ingredients.
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.
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.
Grind half of the fried mushrooms with walnuts and garlic in a meat grinder.
Add the second part of the mushrooms to the resulting mushroom mince, mix.
Roll out the dough into a rectangular layer 2 mm thick. Place the filling in the center. Give it a rectangular shape.
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.
Combine melted coconut oil, Jerusalem artichoke syrup, and soy milk.
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 is ready, bon appetit!