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Mushroom & Boursin wellingtons
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Serves 2
Easy
Prep: 40 mins
Cook: 1 hr
plus cooling
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This veggie dinner party classic gets an upgrade from creamy, garlic-infused cheese
High fibre
Low sugar
Vegetarian
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Ingredients
Nutrition
-
2 large flat mushrooms
-
1 tbsp olive oil
-
150g chestnut mushrooms
finely chopped
-
1 shallot or small onion
finely chopped
-
1 garlic clove
crushed
-
2 tsp picked thyme leaves
-
plain flour
for dusting
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500g block puff pastry
-
1 egg
beaten, to glaze
Nutrition: per serving
-
kcal1018
-
fat77g
-
saturates40g
-
carbs56g
-
sugars8g
low
-
fibre7g
high
-
protein23g
-
salt2.3g
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Method
-
step 1
Remove the stalks from the flat mushrooms and fry the mushrooms in a drizzle of oil on both sides until tender, about 3-4 mins each side. Drain on kitchen paper and season.
-
step 2
Meanwhile, chop the portobello stalks and add to the finely chopped chestnut mushrooms. When the portobello mushrooms have cooked, fry the shallot, adding another drizzle of oil if needed. Fry for 5 mins, then add the finely chopped mushrooms and cook for 8-10 mins until softened and any liquid has evaporated. Stir in the garlic and thyme, then fry for 1 min more. Season and leave to cool.
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step 3
Cut the Boursin into 2 discs. Dust your worksurface with a little flour and roll out the puff pastry to about the thickness of a £1 coin. Measure the portobello mushroom diameter and cut out 2 circles 5cm wider, and 2 circles 10cm wider.
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step 4
Lay the 2 smaller pastry circles on a baking paper-lined baking sheet. Add the portobello mushrooms, gill-side up, and pack with the mushroom filling. Top with a disc of Boursin and a few more thyme leaves.
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step 5
Brush the edge of the pastry with the beaten egg and lay over the larger pastry discs. Use a fork to crimp together, trimming any excess if needed. Brush with egg wash and chill until ready to cook.
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step 6
Heat the oven to 220C/200C fan/gas 7. Brush the wellingtons with more egg wash and bake for 35-40 mins until golden brown and well risen. Rest for 5 mins before serving.
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