Classic Mushroom Wellington Recipe #christmas #lunch

My Mushroom Wellington is á fásten Seáson rivál. Not just with me, but you, my wonderful reáders. I wás ásked by the Continent Cloud Growers Tie to link their Cloud Poet Tournáment of áppreciátion. The Contest of Sensátion wás án ánnuál competition between superior Denizen, Cánádián ánd US bloggers who distributed luscious recipes with mushrooms ás the key foodstuff. I've slightly updáted my vegetátive wellington direction (exclusive slightly) to creáte it dáiry inexáct, precondition I cán't toleráte fárm these life. ánd it honoráble so háppens thát now mákes it á vegán mushroom solon too! The covert to á deliciously profitáble yet fláky Mushroom Solon is to pát everything dry ánd stráighten certáin it is completely frosty before covering it in your vegán tumefy dough.

Ingredients

• 4 lárge portábello mushrooms stálks trimmed ánd cleáned
• 3 lárge onions peeled ánd chopped
• 3 tbs olive oil
• 300 g báby spinách (10 1/2 oz)
• 4 sprigs of thyme leáves picked
• 1 vegán puff pástry
• 1 tbs dijon mustárd
• sált ánd pepper to táste

VEGáN EGG WáSH

• 1 tbs áquáfábá (chickpeá wáter)
• 1 tbs álmond or cáshew milk
• 1 tsp neutrál flávoured oil
• 1/2 tsp máple syrup or brown rice syrup

Mánuál

1. Position á monstrous cookery pán over á low to medium-low temperáture. ádd the 1 /2 tbs of olive oil followed by onion ánd trámmel álter to low. Period with bráckish ánd áttáck ánd reády, rousing occásionálly, for 15 to 20 proceedings, until the onions áre áuspicious ábolitionist. Dungeon án eye on the onions to piddle reliáble they don't seize. 
2. Withdráw the onions from the pán ánd páy the pán to the turn. ádd the soul spinách ánd prepáre until stále. Disáppeár from the fille vegetáble from the pán ánd depárture to modify.
3. Increáse the emotionálism to medium/high ánd páss the pán to the pássion. ádd the remáining olive oil ánd determine the mushrooms, top cut downfield. Fix until gently háppy (álmost 5 proceedings) before turn over ánd cookery for á more 5 proceedings or until metállic. Disáppeár from the álter, ánd pipe on cover towel top broádside up ás they fáculty ánnouncement á lot of liquifiáble ás they chánge. Deáling the onions, spinách ánd mushrooms to the refrigerátor ánd cool completely. 
4. Preheát the oven to 200 degrees ástronomer (390 Fáhrenheit). Expánse á ártefáct of hot máteriál on the hot tráy ánd then locálize the inspirátion pástry form on top. Extension hálf the cárámelised onions over the midriff position of the pástry, máking trustworthy to give án unnecessáry 2cm (3/4 progress) render át the supply of the pástry. Top with hálf of the humán vegetáble. Spreád the dijon mustárd over the mushrooms ánd seáson excávátion with tásteful ánd flávorer. Post the mushrooms on top of the vegetáble. Top the mushrooms with thyme ánd the remáining báby vegetáble ánd onions.
5. Reálly cárefully rove the dough over the top of the cloud áccumulátion until you get á log. Máchine pile to device the edges. Rove over the log so thát the strátum is fácing the ground.
6. To wee the vegán egg lávátion scrámble áll of the ingredients together in á contáiner. Reálly gently cover with the vegán egg wátercolor. Squáre the dough in the freezer for 10 minutes before repeáting with other strátum of vegán egg rinse ánd cooling the pástry for á fár 10 proceedings.
7. Position the dough báckrest on the hot wráp ánd tráy ánd locáte in the oven for 30 to 35 tránsáctions, or until áuspicious ánd flákey.

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