How To Make Mushroom Wellington’s.

Chop 2-3 onions and add to a pan with cinnamon, garlic, and ginger.

Pour in some orange juice and a splash of water to prevent burning.

Add sugar and cover the pan, cooking on low heat for about an hour, stirring occasionally until it reaches a jam-like consistency.

Prepare a marinade by mixing tamari sauce, teriyaki sauce (or plum sauce), honey, and about 1 tablespoon of buan in a dish.

Add a little olive oil and a couple of tablespoons of liquid seasoning to the marinade, then mix well.

Add garlic powder and mixed herbs to the marinade, ensuring everything is well combined.

Wash and prep the portabella mushrooms, then coat them in the marinade and refrigerate for about 2 hours.

Check on the onions, ensuring there is still liquid; add a handful of raisins and chopped nuts, then cook for another 30 minutes.

Blend the mixture slightly, adding a little more water or juice if needed.

Roast brussel sprouts for 10-15 minutes towards the end of the cooking time.

Sear the marinated mushrooms in hot oil with a few sprigs of rosemary on both sides, then allow to cool.

Roll out puff pastry and cut into circles, placing mushrooms and onion mixture in the center, ensuring space around the edges.

Cut out additional circles for the top of the wellingtons, and use milk to seal the edges.

Trim the edges to tidy them up and place in a preheated oven for about 30 minutes.

Serve with your favorite sides.

Equipment Needed

Spice Level:

Dietary