Exotic mushroom Wellington

INGREDIENTS

2 tbs coconut oil

6-8 large brown mushrooms

3 tbs olive oil

1 bunch spring onions, chopped 2 cloves garlic, crushed

Cut spinach bag 400g, chopped 2 tsp chopped fresh dill

½ cup (125 ml) finely grated vegan Parmesan

3 tbs toasted seed mix

Salt and pepper, to taste

400g vegan puff pastry

Flour for rolling

METHOD

In a large pan over high heat, cook the mushrooms in the coconut oil until browned all over, and season well with salt and pepper, about 6 minutes.

Heat the olive oil in another large pan, add the spring onion and garlic and cook for 3 minutes, then add as much spinach to the pan as can fit.

Add 2 tbs water and pop a lid on. Let it steam for 4 minutes or until it is clearly cooked but bright green.

Repeat with the remaining spinach.

Add the dill, Parmesan, seed mix and salt and pepper, to taste to the spinach.

Make sure it’s well seasoned. Leave to cool.

Preheat the oven to 200°C. Line a 30cm oven tray with baking paper.

Unroll the puff pastry on a lightly floured surface.

Roll it a little longer and wider but don’t thin it out too much.

Cut a 5cm strip off the tail end of the pastry and keep for decorating. (If you don’t feel like the frills, don’t save a piece of dough.) |