Mushroom Wellington
Description
The recipe won't take much time. More details: the bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the mushrooms and dry them. Separate the caps of the button mushrooms from the stems. Clamp the mushrooms between two cutting boards and press them until they flatten. This is done to remove excess moisture from the mushrooms.
- 3
Step 3
Heat a skillet over medium heat. Sauté the mushrooms without oil for a few minutes until they brown nicely. Season with salt, pepper, and Italian herbs. Then pour in the olive oil. Add the sliced onion in rings. Fry the mushrooms with the onion until fully cooked. Drain off any excess liquid released from the mushrooms.
- 4
Step 4
Grind half of the fried mushrooms with walnuts and garlic in a meat grinder.
- 5
Step 5
Add the second portion of mushrooms to the mushroom mixture, and stir.
- 6
Step 6
Roll out the dough into a rectangular sheet about 2 mm thick. Place the filling in the center. Shape it into a rectangle.
- 7
Step 7
Cover the filling with one half, fold the dough edges, then roll up the second part. Trim the excess dough with a knife.
- 8
Step 8
Mix melted coconut oil, Jerusalem artichoke syrup, and soy milk.
- 9
Step 9
Brush the roll with the resulting mixture. Place it in the refrigerator for 5–10 minutes. Then make diagonal cuts on the pie, without cutting the dough all the way through. Bake the pie in a preheated oven at 190 °C for 35–40 minutes.
- 10
Step 10
Mushroom Wellington is ready.