We are fortunate to have a few mushroom farms of the Sunshine Coast. Last week I picked up some mushrooms from the Montville market which were grown in Palmwoods. These mushroom wellingtons will please your vegetarian friends while satisfy the hungriest carnivore.
Working the markets I hope each week to sell out of produce. Though I can ‘t help myself and buy goodies from other stall holders and it seems I bring back just as much home with me. I am a sucker for markets, I can’t help but buy loads of goodies. I am lucky that my closest market is only on once a month so I have plenty of time to eat my purchases. I have noticed that there are a lot of people who are vegetarian on the coast. That lifestyle is not for me – I have a guilty pleasure of cooking with lashings of butter. However I had to entertain a vego, I wanted to make something they would enjoy as well as keep Roy satisfied. Most vego’s I know they seem to love cheese like it is going out of fashion, so I made an exception and bought a block of vintage cheddar for this recipe. Though I am still wondering what to do with the rest of the block. Maybe toasted cheese sandwiches.
Are you a vegetarian or do you love the meat stuff?
- ¼ (60ml) cup olive oil
- 4 large mushrooms
- 1 clove garlic, finely diced
- 2 sprigs of thyme
- 100gm butter, cut into 4 pieces
- 120gm spinach
- 100gm vintage cheddar, cut into eight slices
- 2 sheets of puff pastry
- 2 tbsp of milk
- Preheat your oven to 220’c. Defrost your sheets of puff pastry.
- Heat olive oil in a large non-stick pan over a medium heat. Place the mushrooms in stalk side up. Sprinkle over the garlic and thyme and then place a piece of butter in the centre of the mushroom. Sprinkle a little salt over the mushrooms interior and lower the heat. Cook for 4 min before turning over to the other side to cook for a further 3 minutes to soften.
- Cut each sheet of puff pastry in half. Divide the spinach leaves equally for each four pieces placing them at one end of the sheet. Place the mushrooms face up on each bed of spinach, top with the cheese and pepper.
- Fold the empty end of pastry over to meet the other end over the mushroom, using a fork to press down the edges to seal. Cut a small hole in the top of the parcel to allow the steam to escape and then coat with milk.
- Place the parcels on to a tray and bake for 20minutes or until golden brown. Serve with a fresh green salad.