Name: Mushroom wellingtons
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1/4 cup olive oil; 4 medium field mushrooms, stems removed; 1 leek (white part only), thinly sliced; 150 gram baby spinach leaves; 1/4 cup parsley, chopped; 1 clove garlic, finely chopped; 4 sheets puff pastry; 200 gram sliced camembert; 1 beaten egg; cranberry sauce, salad, to serve

Mushroom wellingtons

A vegetarian alternative to the traditional beef wellington, this recipe replaces the meat with fabulous field mushrooms ... which provide many of the nutritional benefits of meat, without the fat or the calories.

Serves 4

Makes 4 Item

Prep

30M

Cook

45M

Total

1H 15M

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Ingredients

1/4 cup olive oil

4 medium field mushrooms, stems removed

1 leek (white part only), thinly sliced

150 gram baby spinach leaves

1/4 cup parsley, chopped

1 clove garlic, finely chopped

4 sheets puff pastry

200 gram sliced camembert

1 beaten egg

cranberry sauce, salad, to serve

Method

1.Preheat oven to hot, 200°C. Line oven tray with baking paper.

2.Heat half the oil in frying pan on medium. Cook mushrooms for 3-4 minutes each side. Remove from pan. Heat remaining oil in pan on medium. Saute leek for 2-3 minutes. Add spinach, parsley and garlic. Cook 1 minute, until spinach has just wilted. Squeeze out moisture in a colander.

3.Cut four 12cm pastry rounds and place on baking tray. Top each round with spinach mixture, leaving a 2cm border. Top with a mushroom. Divide cheese slices between rounds.

4.Cut four 15cm pastry circles to cover filling. Press edges together and crimp using a fork. Brush with egg. Score tops with a few lines using a knife. Bake 30-35 minutes, until puffed and golden. Serve with cranberry sauce and salad.

For a delicious alternative, replace camembert with crumbled, creamy blue cheese. MAKES 4
Note

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