Sunday, July 11, 2010

Portobello Mushroom Wellingtons

I found this recipe on the net and gave it a go, adding a few of my own ingredients.


1 1/2 tablespoon margarine/ butter
1 shallot, minced1 large leek or 2 small leeks, minced
3 cloves garlic, minced
10 or so button mushrooms, finely chopped
fresh thyme to taste
5 shiitake mushroom (or one packet), finely chopped, without stems
1 large bunch/ a few cups of spinach or baby spinach
4 large portobello mushroom caps
4 teaspoons Dijon mustard
1 sheet of puff pastry

1. Melt the butter/margarine in a pan and stir in the shallot, leek and garlic. Cook until translucent (about 5 mins)

2. Add the button mushrooms and about half of the thyme. Cook until the mushroom liquid has evaporated (about 5 mins)

3. Cook the shiitake mushrooms separately, then add them to the button mushroom mixture. Stir in the spinach until it is just wilted.

4. Remove the stems from the Portobellos and brush the insides of the caps with half the dijon mustard.

5. Spoon in the mixture and sprinkle with the remaining thyme

6. Cut circles large enough to cover each mushroom out of the puff pastry. (I used a container to trace a nice round circle)


7. Spread the rest of the mustard on the top of the mixture, then cover the mushrooms with the pastry circles.

8. Bake in a preheated 220 degrees celcius oven, until the pastry looks golden and cooked. (About 20 mins)

9. Enjoy! These are lovely with a little leafy side salad and also quite good with cherry brandy! Yum!

I found a moustache in a mushroom!

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