Melty mushroom Wellingtons

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
4. Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

790 kcalories, protein 22g, carbohydrate 47g, fat 59 g, saturated fat 32g, fibre 6g, salt 1.75 g

Latest comments and suggestions

• Mandinga

  19 September 2009

  Mandinga rated and commented on this recipe

  

  Didn't work at all. Maybe I used mushrooms that were far too large, but these were a bit wet, a bit tasteless and I think the stated cooking time was way too long as the over-puffed pastry was dried out. Any tips welcome.

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• joanannet

  24 September 2009

  joanannet rated and commented on this recipe

  

  I made 4 Mushroom Wellingtons as soon as I saw the recipe in GF.....2 to eat straight away and 2 in the freezer. We enjoyed them immensely and will make them again soon.

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• Stuart

  07 October 2009

  Stuart rated and commented on this recipe

  

  Great and unusual veggie dish, just as good for meat-eaters. Easy to prepare components before hand and assemble before cooking. Spinach needs to be squeezed dry before adding to the pastry, and next time I'd use more garlic.

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• freckles

  18 October 2009

  freckles commented on this recipe

  I really like the look of these but i dont like stilton. Is there another cheese i could use for similar effect maybe or does the stilton taste different when cooked? Anyone got any ideas please.

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• laura

  23 October 2009

  laura rated and commented on this recipe

  

  Made for guest did half with brie and half qwitrh stilton a real hit all children and adult loved it

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• Nay

  28 October 2009

  Nay rated and commented on this recipe

  

  Tasty!!!!! I made mini Wellingtons as I didn't have field mushrooms, I may even make them for our veggie Christmas dinner!

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• Nay

  04 November 2009

  Nay commented on this recipe

  Has anyone cooked these from frozen? Did they turn out ok?

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• The Harrow Belly

  08 November 2009

  The Harrow Belly commented on this recipe

  I love the look of this recipe and the picture looks great. But isn't anyone worried about the high fat content? I'd like to make a lower fat version and am thinking of using low fat cream cheese instead of stilton and cutting down on the oil used, but am worried it might turn out dry. Any ideas would be welcome.

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• GILLIAN

  09 November 2009

  GILLIAN rated and commented on this recipe

  

  I used goats cheese instead of stilton, were delicious. would use again with smaller mushrooms as a starter.

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• Frantic Flapjack

  16 November 2009

  Frantic Flapjack rated and commented on this recipe

  

  These looked very impressive when they came out of the oven. They didn't need the full 40 minutes cooking time though. Also, I added extra garlic for more flavour and squeezed the life out of the spinach with a tea towel so there was no excess water. I would advise to season the mushrooms as I didn't and they lacked flavour.

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Ingredients

• 4 large field mushrooms
• 4 tbsp olive oil
• 1 garlic clove , chopped
• about 400g spinach leaves
• a dusting of flour
• 1 tbsp picked thyme leaves
• 500g block all-butter puff pastry
• 140g Stilton , sliced
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

Freeze when assembled, before baking

Ingredients

• 4 large field mushrooms
• 4 tbsp olive oil
• 1 garlic clove , chopped
• about 400g spinach leaves
• a dusting of flour
• 1 tbsp picked thyme leaves
• 500g block all-butter puff pastry
• 140g Stilton , sliced
• 1 egg , beaten

790 kcalories, protein 22g, carbohydrate 47g, fat 59 g, saturated fat 32g, fibre 6g, salt 1.75 g

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