Mushroom Wellington
A community recipe by annwipNot tested or verified by Nigella.com
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Cut a quarter of 250g pack puff pastry (or half a sheet) roll out into a square of around 18cm Place a single large mushroom upside down in the centre (washed, dried with stalk cut at base) Place a large teaspoon or mini square of garlic cheese on top of underside of mushroom, in centre Gather up the corners of the pastry and squeeze them together over the mushroom so it's covered like a bundle. Bake for 35 - 40 mins at 180 degrees - medium oven - the mushroom will steam nicely inside.
Introduction
This is a proper maincourse for vegetarians and extremely simple to prepare - takes 10 minutes, do it in advance, stick it in the fridge. Great for dinner parties where there's one vegetarian who's hungry - because we do get hungry! I once paid a lot of money for this in a restaurant.
Ingredients
Serves: 1
- 1 sheet puff pastry (or a packet, ready made)
- portobello mushrooms (or other huge mushrooms - one per person)
- 1 packet boursin cheese (a large pack or mini singles)
Method
Mushroom Wellington is a community recipe submitted by annwip and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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