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Mushroom Wellingtons

Discussion in 'Cookery' started by lapinrose, Feb 8, 2012.

  1. lapinrose

    lapinrose Lead commenter

    http://www.bbcgoodfood.com/recipes/12804/melty-mushroom-wellingtons


    <img src="http://www.bbcgoodfood.com/recipes/12804/images/12804_MEDIUM.jpg" alt="Melty mushroom Wellingtons
    " class="photo" height="400" width="440" />











    This smart all-in-one vegetarian main is perfect for entertaining on winter nights



    <h3>Ingredients</h3>








    <ul class="subset">[*]

    4





















    large field











    mushrooms









    [*]













    4
    tbsp

























    olive oil












    [*]

    1




























    garlic clove











    , chopped




    [*]





















    about 400g/14oz











    spinach











    leaves




    [*]





















    a dusting of











    flour












    [*]













    1
    tbsp
















    picked













    thyme











    leaves




    [*]







    500g





















    block all-butter











    puff pastry









    [*]







    140g




























    Stilton








    , sliced




    [*]

    1




























    egg











    , beaten




    [/LIST]

























    <h3 class="accessibility">Difficulty and servings</h3>



    [​IMG]














    Serves 4



























    <h3 class="accessibility">Preparation and cooking times</h3>









    [​IMG]



    Prep









    30

    mins











    [​IMG]



    Cook









    50

    mins




















    [​IMG]


    [​IMG]



    Vegetarian





    Freeze when assembled, before baking








    <h3>[​IMG]</h3>
    <ol>[*]Heat oven to 220C/200C fan/gas 7.
    Remove the stalks from the mushrooms.
    Heat half the oil in a large frying pan
    and sizzle the mushrooms for 3-4 mins
    on each side until golden and cooked
    through - add a drop more oil if needed.
    Lift the mushrooms out onto kitchen
    paper to drain.

    [*]

    Place the same pan back on the heat
    with the rest of the oil. Fry the garlic for
    a moment, add the spinach to the pan,
    then cook for 2-3 mins over a high heat
    until completely wilted. Season with salt
    and pepper, then tip the spinach into a
    large sieve to drain thoroughly.

    [*]

    On a lightly floured surface scattered
    with the thyme leaves, roll the pastry out
    to the thickness of a &pound;1 coin. Using a
    saucer and a larger-size plate, cut out
    4 circles about 5cm wider than the
    mushrooms (for the bottoms) and 4
    circles about 10cm wider (for the tops),
    re-rolling the trimmings if you need to.

    [*]

    Place the 4 smaller circles on a baking
    tray and top each with a quarter of the
    spinach, making sure the pile of spinach
    isn't wider than the mushrooms. Top
    the spinach with a slice of cheese, then
    a mushroom, smooth-side up, and top
    the mushroom with another slice of
    cheese. Brush the border to each circle
    with egg, then gently stretch the larger
    circle over the mushroom, trying not
    to trap any air, then press the edges
    together with a fork. Trim the edges
    with a knife if you want, then brush each
    generously with egg. Bake for 40 mins
    until golden, then leave to cool for a
    few mins before serving.
    </ol>
     
  2. lapinrose

    lapinrose Lead commenter

    http://www.bbcgoodfood.com/recipes/12804/melty-mushroom-wellingtons


    <img src="http://www.bbcgoodfood.com/recipes/12804/images/12804_MEDIUM.jpg" alt="Melty mushroom Wellingtons
    " class="photo" height="400" width="440" />











    This smart all-in-one vegetarian main is perfect for entertaining on winter nights



    <h3>Ingredients</h3>








    <ul class="subset">[*]

    4





















    large field











    mushrooms









    [*]













    4
    tbsp

























    olive oil












    [*]

    1




























    garlic clove











    , chopped




    [*]





















    about 400g/14oz











    spinach











    leaves




    [*]





















    a dusting of











    flour












    [*]













    1
    tbsp
















    picked













    thyme











    leaves




    [*]







    500g





















    block all-butter











    puff pastry









    [*]







    140g




























    Stilton








    , sliced




    [*]

    1




























    egg











    , beaten




    [/LIST]

























    <h3 class="accessibility">Difficulty and servings</h3>



    [​IMG]














    Serves 4



























    <h3 class="accessibility">Preparation and cooking times</h3>









    [​IMG]



    Prep









    30

    mins











    [​IMG]



    Cook









    50

    mins




















    [​IMG]


    [​IMG]



    Vegetarian





    Freeze when assembled, before baking








    <h3>[​IMG]</h3>
    <ol>[*]Heat oven to 220C/200C fan/gas 7.
    Remove the stalks from the mushrooms.
    Heat half the oil in a large frying pan
    and sizzle the mushrooms for 3-4 mins
    on each side until golden and cooked
    through - add a drop more oil if needed.
    Lift the mushrooms out onto kitchen
    paper to drain.

    [*]

    Place the same pan back on the heat
    with the rest of the oil. Fry the garlic for
    a moment, add the spinach to the pan,
    then cook for 2-3 mins over a high heat
    until completely wilted. Season with salt
    and pepper, then tip the spinach into a
    large sieve to drain thoroughly.

    [*]

    On a lightly floured surface scattered
    with the thyme leaves, roll the pastry out
    to the thickness of a &pound;1 coin. Using a
    saucer and a larger-size plate, cut out
    4 circles about 5cm wider than the
    mushrooms (for the bottoms) and 4
    circles about 10cm wider (for the tops),
    re-rolling the trimmings if you need to.

    [*]

    Place the 4 smaller circles on a baking
    tray and top each with a quarter of the
    spinach, making sure the pile of spinach
    isn't wider than the mushrooms. Top
    the spinach with a slice of cheese, then
    a mushroom, smooth-side up, and top
    the mushroom with another slice of
    cheese. Brush the border to each circle
    with egg, then gently stretch the larger
    circle over the mushroom, trying not
    to trap any air, then press the edges
    together with a fork. Trim the edges
    with a knife if you want, then brush each
    generously with egg. Bake for 40 mins
    until golden, then leave to cool for a
    few mins before serving.
    </ol>
     
  3. BelleDuJour

    BelleDuJour Star commenter

    That is a brilliant veggie dish Lapin. Thanks for that [​IMG]
     
  4. I made these at Christmas as the veggie alternative. A huge success ( and they worked as leftovers too on Boxing Day).
     
  5. egyptgirl

    egyptgirl Senior commenter

    A friend of ours makes what apparently is a gorgeous mushroom wellington but as I cannot bear mushrooms I have never been able to appreciate it!
     
  6. That looks amazing. I shall be adding it to my bbc good food recipe file!
     
  7. Looks fab am always on the lookout for vegetarian meals for my daughter. Do you have any suggestions for a different cheese, she and I hate Stilton
     
  8. I don't like stilton either, so used a good ripe brie. Was lovely.
     
  9. Could you use goats cheese? Or mozzarella?
     
  10. lapinrose

    lapinrose Lead commenter

    To be honest, I would treat this as I do any recipe, I don't like blue cheese, easy use another cheese,don't like mushrooms, use artichoke hearts, don't like pastry, use konafa or filo. You are never hidebound by a recipe, you adapt it to your own taste. I do hoewever think that calling something by the name of a well known dish and using different ingredients is not on. By all means adapt the recipe but don't use someone else's name for it.
     

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