Mushroom Wellington, a delightful twist on the classic Beef Wellington, is a vegetarian’s dream come true. This recipe, inspired by the Hairy Bikers, features a juicy, savory mushroom filling encased in a flaky, buttery pastry. Perfect for a fancy dinner or a cozy Sunday meal, this dish is sure to impress both vegetarians and meat-eaters alike.
What are Hairy Bikers Mushroom Wellington?
Hairy Bikers Mushroom Wellington is a savory vegetarian dish that consists of a rich, flavorful mushroom mixture wrapped in flaky puff pastry. Inspired by the traditional beef Wellington, this version substitutes meat with mushrooms, making it a popular choice for vegetarians. The dish showcases a blend of mushrooms, herbs, and seasonings, encased in pastry and baked until golden.
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Why You Love this Recipe
- Vegetarian-Friendly: A meatless option that doesn’t compromise on taste or texture.
- Rich and Flavorful: Combines earthy mushrooms with aromatic herbs for a satisfying taste.
- Impressive Presentation: The golden, flaky pastry makes it a showstopper dish.
- Versatile: Perfect for special occasions or a fancy weekend dinner.
Ingredients Needed to Make Hairy Bikers Mushroom Wellington
For the Mushroom Filling:
- 600g mixed mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 100g baby spinach leaves
- Salt and black pepper, to taste
- 1 tbsp soy sauce
- 50g breadcrumbs
For the Pastry:
- 1 roll of ready-made puff pastry
- 1 small egg, beaten (for egg wash)
- Flour for dusting
- A handful of fresh parsley, finely chopped (optional)
Instructions to Make Hairy Bikers Mushroom Wellington
Follow this steps, to make this recipe:
Step 1: Preparing the Filling
Start by heating olive oil in a large frying pan. Add the shallots and garlic, sautéing until soft. Introduce the chopped mushrooms and cook on a medium heat. The mushrooms will release water – continue cooking until this has evaporated. Season with thyme, salt, pepper, and a dash of soy sauce for an umami flavor. Add in the spinach, allowing it to wilt. Stir in breadcrumbs to absorb excess moisture and add texture. Once cooked, set the mixture aside to cool, then mix in the chopped parsley for added freshness.
Step 2: Prepping the Pastry
Preheat your oven to 200°C (400°F). On a floured surface, roll out the puff pastry to a thickness of about 4mm. Ensure it’s large enough to encase the mushroom mixture. If you’re using a ready-rolled pastry, simply unfold it on the surface.