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Mushroom Wellington

Mushroom Wellington
4.6 13 évaluations
Prép. 30min
Total 2h 20min
6 portions
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Ingrédients

Mushroom Wellington
  • olive oil plus 40 g
    2 Tbsp
  • portobello mushrooms
    4
  • onions quartered
    600 g
  • fresh thyme leaves
    10 g
  • fine sea salt plus 1 pinch
    2 tsp
  • ground black pepper plus 1 pinch
    1 tsp
  • fresh baby spinach
    300 g
  • puff pastry, ready-rolled (vegan)
    1 sheet
  • Dijon mustard
    1 Tbsp
  • dairy-free milk of choice
    1 Tbsp
  • neutral oil (e.g. peanut oil)
    1 tsp
  • maple syrup
    1 tsp
Creamy Mushroom Gravy
  • shallots halved
    100 g
  • garlic clove
    1
  • olive oil
    1 tsp
  • chestnut mushrooms thinly sliced
    300 g
  • dried rosemary
    1 tsp
  • fine sea salt
    1 tsp
  • ground black pepper
    1 pinch
  • dry white wine
    120 g
  • Dijon mustard
    1 tsp
  • dairy-free cream
    250 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 1406.2 mg
Protides 9.5 g
Calories 2150.8 kJ / 514.1 kcal
Lipides 34.3 g
Fibre 5.7 g
Graisses saturées 6.6 g
Glucides 42.4 g

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Également présenté dans

Plant-based Around the World 15 Recettes
Royaume-Uni et Irlande

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