Vegetarian beef wellington
Vegetarian beef wellington – a tasty recipe
2 packets of pastry
2 lb and 3,27 oz of mushrooms
19,40 oz of frozen spinach
5,29 oz of blue cheese
pepper, salt, nutmeg
This recipe is a fun spin on the classic beef wellington.
Leave the dough to thaw. Clean the mushrooms, keeping only the hat. In a pan, put the mushrooms in the hot oil and leave them a few minutes on each side until they get tender. Let them drain, or even dab them with paper towels.
In a small pan, cook the spinach and let it defrost completely and simmer in its own juice. Spice the spinach with nutmeg,salt and pepper, mix and put it in a sieve to drain. Cut the cheese into thin slices.
With all these ingredients already prepared and the dough thawed, you can start to assemble. With the help of a cup with a mouth larger than the average cup, crop circles in the dough. Put on a circle of dough a spoon of spinach, then a mushroom with the hollow of the hat down, including under it the spinach, a slice of cheese over the mushroom, grease the edge of dough with a little beaten egg and cover it with another circle of dough. Using a fork seal up everything and sit down the formed “bread” on the paper in the baking tray.
Do the same with all the other mushrooms. Grease all the “breads” with beaten egg and sprinkle with sesame seeds. You’ll need two trays which, depending on the oven, you can bake together or in turns.Cook in the preheated oven, at 200 degrees, for 40-50 minutes.
*The picture shown is for illustration purposes only.