Festive Mushroom Wellington
This classic winter recipe can easily be made gluten free and vegan using suitable pastry alternatives. Perfect for New Year's celebrations with your loved ones. Recipe by Naomi Hansell.
Cook Time: 1 hr 10 mins
Prep Time: 15 mins
Servings: 4
Ingredients
- 3 medium portobello or flat mushrooms
- 3 large onions, peeled and sliced
- 2 cloves of garlic (optional)
- 100g baby spinach, washed
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme or mixed herbs (optional)
- 1 tin of chickpeas, drained -usually about 240g drained weight but use a whole tin
- 1 pack of ready rolled puff pastry (or GF, vegan alternative)
- 1/2 tsp salt
- The juice of half a lemon
- Freshly ground black pepper
Method
- First grill the mushrooms on a baking tray, sprinkled with salt and pepper, in the AGA roasting oven on the first (top) or second set of runners for 10 mins.
- Meanwhile, cook the onions. Heat 1 - 2 tbsp olive oil in a pan on the simmering plate, add the onions and cook gently for 15 - 20 mins until soft. This can also be done on the floor of the roasting oven where it will take 10 mins. Add the garlic if using and cook for a few minutes more until soft.
- To the onions and garlic, add the chickpeas, thyme and season with the lemon juice, salt and pepper. Next add the spinach, squashing it all in, put on a lid and cook on the simmering plate until the spinach is wilted. Remove the lid, stir a little while the rest of the moisture in the pan evaporates and the mixture is quite dry...
AGA Demonstrations
For more content from Naomi Hansell, visit Naomi's page on Instagram @nahansell_inspiringcooking.
Our next live online AGA demonstration with Naomi Hansell is on the Thursday 23rd March 2023 via Zoom. Please contact us here or email info@edwardsandgodding.co.uk to book your place today
