Method
Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking paper.
Heat the oil in a large frying pan over a high heat, add the mushrooms and cook for 4-5 minutes until golden and there is no moisture in the pan. Set aside. Add the shallots, thyme, garlic and mushroom mince to the pan, season with salt and pepper and cook, breaking up with a wooden spoon until caramelised and golden brown. Stir the mushrooms back into the mushroom mince mixture. Remove from the heat and allow to cool for 3-4 minutes.
Cook the spinach with 2 tablespoons of water in a large pot. Squeeze excess liquid out in a sieve.
Unroll the pastry, spread the goats’ cheese on top, add the mushroom mixture and top with squeezed spinach.
Brush edges of the pastry with the beaten egg, roll into a large sausage shape and pinch the ends together to seal. Brush with egg wash and place on the baking tray.
Bake for 20 minutes until golden brown and puffed up.
Tip: Divide the pastry into 6 equal portions to create individual Mushroom Wellingtons, taking the opposite corners of the pastry and pinch together, glaze and cook as above.
Ingredients
- 2 tbsp olive oil
- 200g button mushrooms, thinly sliced
- 1-2 shallots, finely chopped
- 3-4 sprigs of thyme, leaves picked
- 1 clove garlic, finely chopped
- Food Nation Mushroom & Hemp Magic Mince
- 150g goats' cheese
- 300g spinach leaves, sliced
- Ready rolled puff pastry
- 1 small free-range egg, beaten
- Salt and freshly ground black pepper, to taste
