Mushroom Wellington

Instructions

1. Prepare the mushrooms
   Preheat the oven to 200°C (390°F). Brush the portobello mushrooms with olive oil, season with salt and pepper, and roast for 15 minutes. Remove from the oven and set aside to cool. Once cooled, pat dry with paper towels to remove excess moisture.
2. Make the filling
   Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the garlic and cook for another minute. Add the chopped chestnut mushrooms and thyme, increase the heat slightly and cook for 8-10 minutes until the mushrooms have released their moisture and it has evaporated.
3. Complete the filling mixture
   Add the spinach to the pan and cook until wilted, about 2 minutes. Remove from heat and stir in the breadcrumbs and chestnuts. Season well with salt and pepper. Allow the mixture to cool completely.
4. Assemble the Wellington
   Roll out the puff pastry on a floured surface to about 3mm thickness in a rectangle shape. Spread the Dijon mustard down the center of the pastry, leaving a border of about 5cm on all sides. Place a layer of the mushroom mixture on top of the mustard, then arrange the portobello mushrooms in a line down the center. Top with the remaining mushroom mixture.
5. Fold and seal
   Brush the edges of the pastry with beaten egg. Fold the long sides of the pastry over the filling, overlapping in the middle. Seal the ends by pinching the pastry together. Carefully flip the Wellington over so the seam is underneath.
6. Bake to perfection
   Place the Wellington on a baking sheet lined with parchment paper. Brush the entire pastry with beaten egg and score the top with a sharp knife, creating a diamond pattern. Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and crisp.
7. Rest and serve
   Allow the Wellington to rest for 10 minutes before slicing. Serve with roasted vegetables and vegetarian gravy for a complete meal.