Ingredients
- 4 large portabello mushrooms (sliced)
- 3 large onions (diced)
- 300g of spinach
- 4 sprigs of thyme
- 1 tbsp of Dijon mustard
- pepper and salt
- 1 pack of puff pastry
- [egg wash]
- 1 tbsp of aqua faba
- 1 tbsp of milk
- 1 ts of oil
- .5 tsp of maple syrup
Steps
Caremalizing onions
Dice the oinons and add them to the pan. Add salt and pepper and let them caramelize over a long time.
Wilting spinach
Set the onions asside and cook the spinach until wilted.
Reduce mushrooms
Set the mushrooms asside and, cook the mushrooms and once done, pat dry with a paper towel to remove access moisture.
Chill ingredients
Place all ingredients in the fridge and let it chill for 10 minutes.
Build the wellington
Pre-heat the oven till 200c and place the puff pastry on the tray. Build layers as follows (bottom to top) in the middle 1/3 of the pastry:
- Onions
- Spinach
- Mushroom
Spread Dijon mustard, thyme and roll the wellington. Double layer the egg wash
Baking
Chill the wellington for another 20 minutes and bake in the oven for 30-35 minutes.