Would you like a bit of variety in your cooking repertoire? Then go vegetarian this week with Chef Nigel’s Wild Mushroom Wellington!
2 Tbsp olive oil
4 Shallots, finely sliced
500g Mixed wild mushrooms, sliced
3 Tbsp balsamic vinegar
1 Tsp salt
1 Tbsp fresh thyme
150g Baby spinach
2 Sheets puff pastry
1 Tbsp milk
Preheat your oven to 180˚C. Heat the olive oil in a large pan over medium heat, sauté the shallots for 8-10 minutes in the hot oil until softened and starting to brown.
Add the sliced mushrooms, toss to coat in oil and let cook untouched for 5-6 minutes on medium-high heat, until they are significantly reduced in size. Next, stir the mushrooms and cook until there is little to no liquid on the bottom of the pan. Add the balsamic vinegar, salt and thyme and cook until the vinegar has reduced. Stir in the spinach and cook until wilted. Remove the pan from heat.
Roll out the 2 sheets of puff pastry and using a 4-inch long cutter cut out 12 rounds.
Spoon a few tbsps of mushroom filling onto half of the rounds, leaving about 1 cm of space around the edge. Top these bases with the remaining 6 rounds, pressing firmly around the edges.
Brush them with milk and egg and poke 2 small holes in each with a knife to let the steam escape. Bake for 40 minutes, until golden. Remove from oven, let cool for 5 minutes, and serve. Enjoy!