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Individual Mushroom Wellingtons Recipe

Serves

4

Ingredients

  • 2tbsp olive oil
  • 3 shallots, finely chopped
  • 4 large garlic cloves, minced
  • 200g green lentils, rinsed and drained
  • 2 bay leaves
  • 750ml water
  • 1 vegetable stock cube
  • 1½tsp Marmite
  • 4 large portobello mushrooms, trimmed
  • 100g kale, leaves torn and stems removed
  • juice of ½ lemon
  • 2 sheets of vegan ready-made puff pastry, thawed if frozen
  • sea salt flakes and black pepper

Method

Heat 1tbsp of the olive oil in a large saucepan over a medium heat. Add the shallots to the pan, season and sweat for 2–3 minutes until translucent. Stir in the garlic and sauté for 1–2 minutes, then add the lentils, bay leaves, measured water and stock cube. Stir to dissolve the stock cube, bring to a gentle simmer and cook for 40 minutes, or until most of the liquid has been absorbed and the lentils are tender and almost cooked through.

Stir the Marmite through the lentils and simmer for a further 5–10 minutes, or until all the liquid has been absorbed. Remove from the heat and leave to cool, then spoon the mixture over the mushrooms. Set the lentil-stuffed mushrooms aside.

Heat the remaining olive oil in a frying pan over a medium heat. Add the torn kale, season generously and heat, stirring occasionally, until gently wilted. Squeeze over the lemon juice and set aside to cool.

Preheat the oven to 200°C.

Roll the pastry sheets out on a floured work surface slightly to enlarge each by about a third, then use a saucer as a template to cut out 8 pastry circles. Cut simple leaf-shaped decorations out of the excess pastry.

Place a small heap of kale in the centre of 4 of the pastry circles and lay over the mushrooms, lentil stuffed side down. Place the remaining pastry circles on top (rolling them out a little more first if you need to for fit) and pinch the sides together with a fork. Trim off any excess pastry and tuck in any gaps as you go, ensuring there are no air bubbles around the mushrooms.

Gently press 2 pastry ‘leaves’ on to each Wellington and bake for 30–35 minutes until golden and crispy. Remove from the oven and leave to cool slightly before serving.

Recipe courtesy of Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. Photographs by Danielle Wood

                                         

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