Vegetarian Wellington

Step 1/4

• 25 g dried shiitake mushrooms
• 75 g leeks
• 2 portobello mushrooms
• 1 cloves garlic
• water (hot)

• heatproof bowl
• cutting board
• knife

Transfer dried shiitake mushrooms to a heatproof bowl and pour in enough hot water to cover them. Let sit for approx. 20 mins. Thinly slice leeks. Chop portobello mushrooms. Drain and finely chop the shiitake mushrooms. Peel and mince garlic.

Step 2/4

• 1½ tbsp butter
• ¾ tbsp balsamic vinegar
• ½ tbsp lemon juice
• salt
• pepper

• frying pan
• rubber spatula

Add approx. one-third of the butter to a frying pan and fry portobello mushrooms over medium heat. Once they’re starting to brown, add shiitake mushrooms, leek, and garlic. Fry until the leek is translucent, approx. 8 min. Add balsamic vinegar, let reduce, and season with salt and pepper. Remove from the heat, add lemon juice, and set aside to cool.

Step 3/4

• 150 g spinach (frozen)
• 32½ g crème fraîche
• 2½ sprigs thyme
• salt
• pepper

• bowl (large)
• blender

Mix cooled mushroom mixture with frozen, defrosted, and drained spinach, thyme leaves, and creme fraiche in a bowl. Taste and season with salt and pepper. Scoop half of the mixture into a blender. Blend until smooth, adding some water to loosen it up if needed, then add it back to the bowl and mix well to combine. Let cool completely.

Step 4/4

• 1 sheets puff pastry sheets
• ½ egg

• baking sheet
• parchment paper
• whisk
• bowl (small)
• pastry brush

Preheat the oven to 180°/360°F. Place a sheet of puff pastry onto a parchment-lined baking sheet. Place the filling in the center of the puff pastry, leaving approx. 2 - 3 cm / 1-in. free around all sides. Place the remaining sheet of puff pastry over the mixture and close the sides well with your fingers or a fork. Whisk egg in a small bowl and brush over the puff pastry. Transfer to a preheated oven and bake until golden brown, approx. 30 mins. Slice and enjoy!

Enjoy your meal!