Tuesday, February 16, 2016

Mushroom Wellington


4-6 Sheets of Borg's Extra Flakey Puff Sheets
1 small onion finely chopped
8 Swiss Brown or Large flat mushrooms
2 tbs olive oil
200gms cashew cheese*


  1. Cut off the stalks from the mushrooms and set aside.
  2. Brush the tops and bottoms of the mushrooms with a little olive oil and grill on each side. I use a sandwich press which has grooves on it, and they come out beautifully.
  3. Chop the mushroom stalks and sautee with the onion until the onion is translucent. Allow to cool. Mix with cashew cheese. Set aside
  4. Once the grilled mushrooms are cool, you can start assembling.
  5. Cut large circles, (larger than the mushroom) out of the pastry, each sheet should give you 4 circles. You will need 16 circles for the 8 mushrooms.
  6. Place a tablespoon of the cheese mix in the middle, press down with the grilled mushroom, and put another lid of pastry on top of the mushroom. Seal the sides.
  7. Brush the tops with your preferred vegan "egg" wash. I used 2 tablespoons of aqua faba (chickpea water), 1/2 tsp tapioca starch and a pinch of tumeric.
  8. Bake for 25 minutes or until the tops are golden and crispy.
  9. These can be frozen. There is three of us at home, so I make them, freeze them and take them out and re-heat as needed.

I served these with sweet potato chips and grilled asparagus. To make the asparagus you cut the woody part of the asparagus off, put a pinch of salt, three or four tablespoons of nutritional yeast on top, and a splash of olive oil. Bake in the oven for about 15 minutes. This is a family favorite :)

In regards to the cashew cheese, I make mine by boiling some cashews, drain and rise. Then blend them with oat milk, then add a bit of salt, some citric acid, and nutritional yeast.

The lattice is time consuming but worth while if you like making pretty things. I have also made these with plain tops. You can decorate them with pastry hearts cut out from the pastry offcuts :)


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