Mushroom Wellington

Mushroom Wellington

• 2 Tbsp olive oil plus 40 g
• 4 portobello mushrooms
• 600 g onions quartered
• 10 g fresh thyme leaves
• 2 tsp fine sea salt plus 1 pinch
• 1 tsp ground black pepper plus 1 pinch
• 300 g fresh baby spinach
• 1 sheet puff pastry, ready-rolled (vegan)
• 1 Tbsp Dijon mustard
• 1 Tbsp dairy-free milk of choice
• 1 tsp neutral oil (e.g. peanut oil)
• 1 tsp maple syrup

Creamy Mushroom Gravy

• 100 g shallots halved
• 1 garlic clove
• 1 tsp olive oil
• 300 g chestnut mushrooms thinly sliced
• 1 tsp dried rosemary
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 120 g dry white wine
• 1 tsp Dijon mustard
• 250 g dairy-free cream