Mushroom Wellington I The Buddhist Chef

Preheat oven to 350˚F (175˚C).

Put the portobello mushrooms in a baking tray & cover in a splash of olive oil. Sprinkle the salt & pepper over the top of the mushrooms. Bake for 15 minutes & once they’re ready, set to one side to cool.

Add the mushrooms and the cashews to a food processor and pulse until crumbly.

Put the chopped onion in a pan with olive oil & fry until it’s translucent over medium-high heat.

Add ground white mushrooms, ground cashews, garlic, nutritional yeast, sage, maple syrup, basil, oregano, salt, truffle oil, spinach and black pepper. Continue cooking over medium-high heat for 12 to 15 minutes, stirring regularly.

Remove from the heat and let cool in the fridge for about 30 minutes.

On a floured work surface, roll out the pastry to get a 33 x 30 inches (13 x 12 cm) rectangle. Starting at one of the short ends of the puff pastry, arrange the mushroom mixture in the shape of a rectangle. Place the portobello mushrooms down the middle of the rectangle of duxelles.

Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

Transfer to a baking sheet.

Bake in the oven for 40 to 50 minutes, or until golden.

Equipment Needed

Spice Level:

Dietary