Mushroom Wellington
Rice and mushroom recipes have never tasted so delicious. Mushroom Wellington is great for a family get together or a holiday meal. You'll be filled up in no time.
Ingredients
- Filling
- 1/4 cup basmati rice
- 1 lemon, zest only
- 1 onion, finely chopped
- 2 1/4 cups brown cap mushrooms, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
- salt and freshly ground pepper, to taste
- Pastry
- 9 ounces ready-rolled puff pastry
- vegan gravy, to serve
Instructions
- Cook the rice and lemon zest in a pan according to packet instructions, until tender. Drain well.
- Heat the onion and mushrooms and fry for 3-4 minutes, or until softened.
- Stir in the cooked rice, herbs and cranberries until well combined.
- Season, to taste, with salt and freshly ground black pepper.
- For the pastry, cut an 8in x 12in rectangle from the puff pastry.
- Spoon the rice mixture down the centre of the pastry.
- Bring the sides of the pastry together and seal with oil or melted vegan butter. Chill for 30 minutes.
- Bake in the oven for 30 minutes, or until crisp and golden-brown.
- To serve, place one slice of the Wellington onto each of six serving plates. Top with gravy.
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