Spinach Mushroom Wellington

Name: Spinach Mushroom Wellington｜Daniel Limさんの料理レシピ
Ingredients: fillings; 250g fresh spinach; a knob unsalted butter; 1 tbsp extra virgin olive oil; 2 leeks finely sliced; 1 tsp dried thyme; 2 cloves garlic finely minced; 200g shiitake mushroom finely diced; 120g roasted chestnut peeled and finely diced; 1 cup feta freshly crumbled; pinch sea salt; pinch black pepper; 250g puff pastry; 1 egg lightly beaten; 1 tbsp more for drizzling truffle oil; for garnish parmigiano reggiano freshly grated; for dusting all purpose flour; mushroom bacon; 5 king oyster mushroom sliced thinly lengthwise; 3 tbsp canola peanut vegetable oil; 2 tsp maple syrup; pinch brown cane sugar; pinch garlic powder; pinch smoked paprika; pinch sea salt; pinch black pepper

レシピ

材料・調味料 (4 人分)

fillings:

fresh spinach: 250g

unsalted butter: a knob

extra virgin olive oil: 1 tbsp

leeks finely sliced: 2

dried thyme: 1 tsp

garlic finely minced: 2 cloves

shiitake mushroom finely diced: 200g

roasted chestnut peeled and finely diced: 120g

feta freshly crumbled: 1 cup

sea salt: pinch

black pepper: pinch

puff pastry: 250g

egg lightly beaten: 1

truffle oil: 1 tbsp + more for drizzling

parmigiano reggiano freshly grated: for garnish

all purpose flour: for dusting

mushroom bacon:

king oyster mushroom sliced thinly. lengthwise: 5

canola / peanut / vegetable oil: 3 tbsp

maple syrup: 2 tsp

brown cane sugar: pinch

garlic powder: pinch

smoked paprika: pinch

sea salt: pinch

black pepper: pinch

作り方

0: lets prepare the bacon mushroom. preheat oven to 180 degrees. line baking tray with parchment paper. brush the paper with 2 tbsp of oil. lay sliced mushroom on the paper. season both sides with salt and pepper. wack into the oven and baked for about 30 minutes

1: remove from oven, flip and bake for another 30 minutes. remove from oven and transfer into mixing bowl. add in maple syrup, sugar, garlic powder and paprika. mix well to combine. transfer the mushroom back onto the baking tray. wack into the oven and bake for another 3-5 minutes or until crisp. remove from oven. cut into fine strips and set aside

2: lets prepare the fillings: bring a pot of water to boil. prepare a bowl of cold water. blanch spinach for 1 minute. remove spinach and place into the cold water. once spinach is cooled, drain off all excess water and squeeze out as much water as possible. roughly chop and set aside

3: in a pan over medium heat, add in butter and olive oil. once the butter has melted, add in leek. saute until the leek has caramelized and soften. add in garlic and thyme. saute until aromatic. add mushroom. saute until the mushroom start to sweat and becomes almost far brown. stir in the chestnut. drizzle in some. truffle oil. season with salt and pepper. saute for about 1-2 mins more. remove from heat

4: transfer into a large mixing bowl. add bacon mushroom, spinach and feta. mix well to combine. line cling film on working surface. transfer the fillings onto the cling film. roll tightly into a log. seal off the edges tightly. chill in the fridge for at least 1 hour to firm up

5: preheat oven to 200 degrees. dust working surface with flour. roll out puff pastry just enough to fit the fillings. carefully, unwrap the cling film on the puff pastry. discard the cling film. in a small bowl, whisk egg and truffle oil together. lightly brush all the edges of puff pastry with egg mixture

6: gently and carefully roll the puff pastry tightly into a log with the seam side down. trim off excess puff pastry. seal off the edges with more egg wash. brush the puff pastry with egg wash. lastly, season lightly with salt, pepper and parmigiano over the top

7: wack into the oven. bake for about 20-30 minutes or until it is golden brown. remove from oven, sliced and serve. voila! spinach mushroom wellington!