Healthy recipe: Wellinghton vegan mushrooms
For 4 people / 1h / 555 calories per serving
- 4 large mushrooms peeled and cleaned
- 3 large peeled and chopped onions
- 3 tablespoons olive oil
- 300 g spinach shoots
- 4 branches of thyme
- 1 vegan puff pastry
- 1 tablespoon Dijon mustard
- salt and pepper
For gilding without eggs:
- 1 tablespoon aquafaba (chickpea water)
- 1 tablespoon almond or cashew milk
- 1 tsp olive or coconut oil
- 1 small tsp maple syrup or brown rice syrup
- In a large frying pan over a low to medium-low heat, add 1/2 tbsp of olive oil, then the onion and reduce the heat to low. Salt, pepper and cook, stirring occasionally, 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t burn.
- Remove the onions from the pan and return the pan to the heat. Add the spinach shoots and cook until wilted. Remove the spinach shoots from the pan and let cool.
- Increase the heat to medium/high and put the pan back on the heat. Add the rest of the olive oil and place the mushrooms head down. Cook until lightly browned (about 5 minutes) before turning and continuing cooking for 5 minutes or until golden brown. Remove from heat and drain on top of the paper towel, as they release a lot of liquid when cooling.
- Transfer the onions, spinach and mushrooms to the refrigerator and let cool completely without mixing.
- Preheat oven to 200°C.
- Place a sheet of parchment paper on a baking sheet, then the sheet of puff pastry on top.
- Spread half of the caramelized onions in the middle over a third of the dough, taking care to leave an additional 2 cm (3/4 in.) edge at the edge of the dough.
- Top with half of the young spinach.
- Spread the Dijon mustard on the mushrooms and season well with salt and pepper.
- Place the mushrooms on the spinach.
- Top the mushrooms with thyme and the rest of the spinach shoots and onions.
- Roll the dough very gently over the top of the mushroom mixture until a log is obtained.
- Press to seal the edges. Roll the log so that the seam is turned downwards.
- To make vegan dorage without eggs, whisk all the ingredients together in a bowl.
- Cover with mixture on all sides of the dough.
- Place the dough in the freezer for 10 minutes before repeating the operation with another layer of vegan dorage without eggs and freeze the dough for another 10 minutes.
- Return the dough to the baking sheet and tray and put in the oven for 30 to 35 minutes, or until golden brown and flaky.