Mushroom WellingtonReviewed by our expert panel
(at time of publication)
- 2 tablespoons oil
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 700g mushrooms, wiped, chopped (field or portobello)
- 1 tablespoon brandy
- ½ teaspoon thyme
- ½ teaspoon tarragon
- ½ teaspoon rosemary
- 3 slices whole grain bread, made into breadcrumbs
- ½ cup cashew nuts, ground
- 1 tablespoon reduced-salt dark soy sauce
- 1 egg, lightly beaten
- spray oil, for greasing
- 3 sheets reduced-fat puff pastry
- water, to brush pastry
1 Preheat oven to 200°C. In a frying pan, heat oil. Add onion and garlic and cook until soft. Add mushrooms and cook, stirring frequently, until slightly softened.
2 Stir in brandy and herbs, then add breadcrumbs, cashews and soy sauce. Remove from heat. Mix well, then allow to cool. When cooled, add 3/4 of beaten egg. Use the rest to glaze pastry.
3 Spray a baking tray with oil spray. Create 2 long rectangles of pastry, each 35cm x 15cm, by cutting pastry and joining as necessary. With a rolling pin, roll the joins gently to secure. Place 1 long rectangle on the tray.
4 Brush pastry edges with water, then leaving a 1cm border to avoid spilling, pile on mushroom filling. Top filling with remaining pastry rectangle. Press firmly around edges, then use a metal spatula or the spine of a knife to crimp. Neaten edges.
5 Cut incisions at 1cm intervals in pastry lid. Brush with remaining beaten egg. Bake for 25 minutes, or until pastry is a rich golden colour.
Wrap filling in filo pastry for a lower-fat option.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 5g
Dietary fibre 3g
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