MUSHROOM WELLINGTON RECIPE || YUMMY VEGAN MEAL ||WHAT FOR DINNER || 5 STAR MEAL

Chop 4 onions and place them in a skillet with a little water.

Cook the onions for 5-6 minutes until browned, adding more water if they stick.

Transfer the cooked onions to a bowl and refrigerate to cool.

In the same skillet, add pre-washed baby spinach and season with salt and pepper.

Cook the spinach until wilted, then drain excess liquid and refrigerate to cool.

Clean the portobello mushrooms by scraping out the innards and trimming the stems.

Wash the mushrooms and lay them on a towel to dry.

Add water to the skillet and cook the mushrooms upside down for 5 minutes, then flip and cook for another 5 minutes.

Transfer the cooked mushrooms to a towel to dry and cool in the refrigerator.

Once the onions, spinach, and mushrooms are cool, assemble the Wellington.

Prepare a baking sheet with a silicone mat or parchment paper.

Lay the puff pastry on the baking sheet.

Add a layer of onions, followed by thyme, spinach, and mushrooms.

Make an egg wash by mixing 1.5 tablespoons of aquafaba, 1.5 tablespoons of milk, and a little less than 1 teaspoon of pancake syrup.

Brush the egg wash on the pastry, then place it in the freezer for 10 minutes.

Preheat the oven to 390°F (200°C).

After 10 minutes, brush another layer of egg wash on the pastry and return it to the freezer for another 10 minutes.

Equipment Needed

Spice Level:

Dietary