Vegetarian Mushroom Wellington with Veggie Gravy

This veggie-friendly recipe combines earthy, flavourful mushrooms, encased in flaky puff pastry, and is complemented by a rich vegetarian gravy. It's a show-stopping centre piece for any special occasion or Sunday roast that will impress even the most discerning palates. Recipe developed and photographed by MasterChef's very own @greekygirleats

Ingredients and Method

Ingredients

For the Mushroom Wellington
150g portobello mushrooms
150g king oyster mushrooms
2 bulbs of garlic
Olive Oil
Handful of baby spinach
2 puff pastry sheet
For the veggie gravy
5-6 tbsp butter
¼ cup flour
2 cups good quality vegetable broth
1 sprig of thyme
Cheese of choice

Method

Sauté your mushrooms with a glug of olive oil, in a med-heat pan and season with salt and pepper.
Allow to cook until tender and drain. Then leave to one side.
In the same pan with a touch more olive oil, fry off 1 shallot and 2 bulbs of garlic with a few handfuls of baby spinach. Cook until wilted, then drain so no liquid is left.
Place a pastry sheet on a tray. Spoon 4 equal parts of the filling with a good amount of space apart to make 4 wellingtons. Layer with the spinach and cheese of your choice (this recipe used Stilton cheese).
Place another sheet on top and cut into 4 rectangles. Enclose them with a fork.
Pop in the oven for 25-30 mins until golden brown and bottom is cooked and flaky (not wet!).
For the vegetable gravy, add 5-6 tbsp butter to a heated pan and allow to melt. Whisk in the flour to make a roux.
Pour in the vegetable broth, a little at a time, stirring constantly.
Add in a sprig of thyme, bring to boil, reduce to simmer, stirring frequently until thickened. Season with pepper and salt.
Serve your mushroom wellington and veggie gravy with your choice of trimmings for the perfect autumnal roast dinner.