Remove the stalks from the mushrooms, Heat 2 tbsp of olive oil in a large frying pan and fry for about 4 minutes on each side, sprinkling the gill side generously with A&O Garlic & Herb seasoning. Remove from the pan and set aside to drain on some kitchen paper.

In the same pan, heat 2 tbsp of oil and gently cook off the garlic with a pinch of salt for about 30 seconds before adding the spinach and a generous sprinkle of A&O Garlic & Herb seasoning. Cook until you’re stunned at how little you’re left with! Squeeze out any excess moisture using a sieve. Set aside on kitchen paper.

In the same pan (this is why I love this recipe) heat 2 tbsp of olive oil and gently cook the onions with a big pinch of salt, stirring frequently and adding a splash of water if starting to catch. This should take between 40 and 50 minutes until caramelised. I like to add a good pinch of soft brown sugar and a splash of cider vinegar towards the end. Set aside to cool slightly.

Grab the pastry from the fridge, dust your work surface with a little flour, and lay your block down. Before rolling, sprinkle the thyme leaves evenly on top.

Now, at this stage you can choose what shape you want to go with for your wellingtons. Squares are by far the easiest, and you could make a larger one for a crowd in the traditional shape, but I went for discs. Roll out the pastry until it's about the thickness of a pound coin. You’ll see that the thyme leaves get pushed into the surface.

Cut 2 sizes of pastry for each individual wellington. A smaller disc or square for the base, about 1.5cm wider than your cooked mushroom, and a larger disc 2-3 cm wider again, to accommodate all your lovely fillings.

Once your pastry shapes are cut, construct each wellington with a quarter of the spinach mixture at the bottom, spread no wider than the diameter of your mushroom, followed by a slice or 2 of cheese, a mushroom, more cheese and a good spoonful of caramelised onions. Very lightly season each layer with a tiny pinch of sea salt as you go.

Brush the border of the pastry base with a little water and lay your pastry lid on top, pressing the 2 pieces of pastry together to seal, and crimp with a fork. This will prevent the cheese oozing out while cooking. Pierce the top of each with a knife to allow steam to escape.

The wellingtons can be frozen at this point if required.

Preheat your oven to 190°C (fan).

Pop the wellingtons on a piece of baking paper, brush with egg wash and bake for 40 minutes. If you feel they’ve reached the perfect golden brown, but there’s still time to go, cover them with a piece of foil. You don’t want any soggy bottoms!

Serve with a dressed rocket and walnut side salad and a spoonful of red currant jelly.

Mushroom Wellington

Individual Mushroom Wellingtons

Servings

Ingredients

Directions

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