Mushroom Wellington
Mushroom Wellington is the perfect meatless snack. Made without meat, this version made using filo pastry and mushrooms is rich, hearty, and flavorful!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 roll of filo pastry
- 1/2 cup of salted butter
- 1.5 lbs of mushrooms, finely chopped (you can reserve 4 mushrooms to add to the center)
- 1/2 cup of dry wild mushrooms
- 2/3 cup of spinach (fresh or frozen)
- 1 onion, chopped
- 1/2 camembert
- 3 cloves of garlic
- 1 tablespoon of Worcestershire sauce
- 3/4 of chopped cashew or pine nuts
- spices (1 teaspoon each): salt, thyme, sweet paprika
Instructions
- 1
Soak wild mushrooms overnight, then chop them finely. Let your filo defrost for the time specified on the box.
- 2
Heat up oil on a frying pan and saute onions, mushrooms (fresh & wild) with garlic and spices for about 5 minutes.
- 3
Remove the mushrooms and cook your spinach on the same frying pan, then drain it from water and oil excess.
- 4
Put the mushrooms, onion and spinach in a bowl and mix together with Worcestershire sauce and nuts. Let it cool down a bit.
- 5
Meanwhile, melt your butter and unroll the phyllo sheets, then moist each sheet with butter using a brush and stick it all together.
- 6
Place your mushroom & spinach in the filo, then put sliced Camembert on top. Wrap it all together to create a loaf and brush it with some butter (some people want to brush it with egg or egg white to close better, but butter will do just fine).
- 7
Bake for 25-30 minutes in a conventional oven 400 F.