Hunting for shrooms is the best ! Gummies on and coats, a plastic bucket and expectation; I seriously go into truffle pig mode ! And the flavour of wild mushies cannot be beaten.
This is a simple recipe to use up some of those gorgeous funghi and it's a nice one to share because, well, stuff in pastry is just the bomb ! Enjoy x
Mushroom Wellington
1 - 1.5kgs Mushrooms
3 cups baby spinach
2 cups cooked brown rice
2 onions finely chopped
Butter / coconut oil
2 garlic cloves crushed
Rosemary chopped 2 TBlsp
Mustard if you like – about 1 Tblsp
Method
In a large pan heat your oil or butter and add the onion. Cook it until it’s soft and starting to caramalise. Add your garlic and fry until it’s soft then pop in the rosemary, mushies and spinach. Cook this well until your mushrooms are nice and soft. If there’s a lot of juice you can drain some off and reserve it to use as sauce….we don’t want soggy bottoms on our Wellington ! Pop in some mustard if you’d like it and season with salt and pepper. Finally add the rice and mix well. Set aside to cool.
I use pre rolled flaky pastry and for this amount of filling I joined two pieces together. Add your filling in the middle…a bit like a massive roll your own ciggie ! (disclaimer – don’t smoke, especially not this Wellington !) Fold over the opposite ends and then gently roll to enclose the filling. You may need to trim a little of the pastry in parts to minimize the layers and ensure even cooking.
Brush your beautiful Wellington with eggwash to glaze.
Cook at 180 for about 30 minutes until your pastry is golden gorgeous !
In the meantime, tell your friends!