Mushroom Wellington (V, V+)

Directions

• Step 1 This recipe is fairly straightforward with the interior containing a mushroom filling layered with mashed potatoes and baby spinach.
• Step 2 First, remove the puff pastry from the freezer, remove it from the outer packaging and let stand for at least 20 minutes.
• Step 3 Second: Place a medium pan filled with water on to boil and add 3 potatoes which have been peeled and cut into 1/2 inch chunks. Allow boiling until potatoes are cooked through, which is usually about 7 minutes. Test with a fork that should come out easily.
• Step 4 When done, remove from heat and drain.
• Step 5 FIlling 1 / Mushroom:
• Step 6 In a large frying pan, drizzle lightly with olive oil and place on low heat. Add the 5 garlic cloves (diced), then add the diced onion, salt, and pepper lightly and saute slowly for 5 minutes.
• Step 7 Next, turn the heat up to medium and add the chopped mushrooms, the chopped rosemary, and thyme. ( For this recipe, I like to have very small pieces of mushroom so the mixture will have fewer air pockets when baking) and continue cooking.
• Step 8 Add the red wine, the soy sauce, and the balsamic vinaigrette and stir while continuing to cook this down. It will appear liquidly at first but continue until this cooks off. This is the most time-consuming part of the recipe but is worth it as the flavors will deepen.
• Step 9 When the mushroom mixture is cooked and without extra moisture, remove from heat and let cool.
• Step 10 Filling 2 / Potatoes:
• Step 11 Mash the boiled potatoes and add 3 tablespoons of vegan butter and add the liquid as needed to bring them to a smooth consistency. Add salt and pepper to taste.
• Step 12 Filling 3/ Spinach:
• Step 13 Simply slice or chop the baby spinach in small pieces.
• Step 14 **Preheat the oven to 375 °F
• Step 15 For the Pastry:
• Step 16 On a lightly floured surface, open the puff pastry trifold sheet and using a rolling pin, roll out lightly extending the size to 12″ x 15″.
• Step 17 Place a sheet of parchment paper on a large flat baking tray, and then transfer the puff pastry to this.
• Step 18 In the center panel, spread the mashed potatoes.
• Step 19 Then layer the mushroom filling mixture on top of the potatoes.
• Step 20 Top with a layer of the fresh spinach.
• Step 21 Taking one side of the puff pastry, fold over the center filling as much as possible and then taking the other side, pull it up over the center and press so it forms a closed pastry along the top and both ends.
• Step 22 Place in the preheated oven and bake for 35 minutes. As you check it, it should appear flaky and deep golden in color. If it needs a bit more time, allow it and re check-in 5 minutes.
• Step 23 Remove from the oven when done and let sit for 10 minutes before serving.
• Step 24