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Wild mushroom Wellington
15 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 947
  • Fat about 47g
  • Carbohydrates about 90g
  • Protein about 35g
This is needed
This is needed for 2 people
Filling
  • 1 tbsp olive oil
  • 60 g dried porcini mushrooms, soaked, drained
  • 200 g white mushrooms, cut into slices
  • 1 onions, cut into strips
  • 1 courgettes, cut into cubes
  • 0.5 tsp salt
  • a little pepper
  • 100 g cream cheese (e.g. Philadelphia)
To wrap
  • 1 eggs, beaten
  • 320 g puff pastry (e.g. Betty Bossi rolled butter puff pastry)
  • 400 g frozen creamed spinach
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And that's how it's done
And that's how it's done
Filling
Heat the oil in a frying pan, add the mushrooms and onion, stir fry for approx. 3 mins. Add the courgette, continue to stir fry for approx. 2 mins., season. Remove the pan from the heat, allow to cool slightly. Add the cream cheese, mix well.
To wrap
Quarter the dough, spread the filling in the centre of each piece of dough, brush the edges with a little egg, fold loosely over the filling, press down firmly and place seam-side down on a baking tray lined with baking paper. Glaze with the remainder of the egg. Bake for approx. 35 mins. in the lower half of an oven preheated to 220°C. Heat the spinach in a pan, serve with the wild mushroom Wellington.