Mushroom, Sage & Onion Wellington

Name: Mushroom, Sage & Onion Wellington
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: Serves 4
Ingredients: 120 g walnuts; ½ teaspoon of salt and 1 teaspoon of pepper; 2 x 320 g sheets of dairy-free puff pastry; 10 fresh sage leaves; 3 onions; 8 portobello mushrooms

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

About

This is an absolute showstopper. We’ll make this wellington for friends on a Sunday afternoon, alongside our Rosemary & Thyme Roast Potatoes and Brussels Sprouts.

Ingredients

8 portobello mushrooms
3 onions
10 fresh sage leaves
120

Main course
Gluten-free
Vegan

Method

Preheat the oven to 220°C/200°C fan/gas mark 7 and line a large baking tray with baking paper.

Wipe any excess dirt off the mushrooms and place 5 of them in an ovenproof dish. Drizzle with olive oil and season with salt and pepper, then