This delicious dish made the perfect main course for my last Christmas dinner. Even the heavy meat eaters in my family really enjoyed this decadent portabella mushroom wellington. I admit, it's really not the healthiest meal with oil and pastry, but it's so good and perfect for Holidays or special occasions.
4 large portabello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
10 ounces baby spinach
4 sprigs of thyme leaves
vegan puff pastries
2 tbs dijon mustard
salt and pepper to taste
Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch.
Add the baby spinach and cook with the onions until wilted. Remove from the onions and baby spinach from the pan and leave to cool.
Increase the heat to medium/high and return the pan to the heat. Add 3 tbs olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
Preheat the oven to 375 degrees. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelized onions and spinach over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach and onions. Top the mushrooms with thyme and the remaining baby spinach and onions.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
Brush olive oil over the top of pastry
Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.