Mushroom Wellington – Ecomil

A festive vegan recipe to leave your customers speechless this Christmas, made using Ecomil Cuisine Bechamel cream. The brand says there will be ‘nothing left on the plate’.

Ingredients

• 1 gluten-free puff pastry sheet

• 4-5 portobello mushrooms

• 150g sweet potato

• Half a bag of fresh spinach

• 4-5 tbsp Ecomil Cuisine Bechamel

• A pinch of cumin

• A pinch of nutmeg

• Salt and pepper

• A handful of pecan nuts

• Mustard

• Ecomil Almond Drink

Method

1. Take the puff pastry out of the fridge, bringing it to room temperature while you

prepare the filling.

2. Preheat the oven to 200C, choosing the upper and lower heat function.

3. Wash the mushrooms thoroughly and remove the stems.

4. Heat a little oil in a frying pan, add mushrooms, salt and pepper, put a lid on the pan and cook on a low heat. You will know they are ready when you prick

them with a fork and they are soft.

5. Wash, peel and dice the sweet potato.

6. Heat some oil in another frying pan, add the sweet potato and sauté it until it is soft. Next add the spinach, Ecomil Cuisine Bechamel, cumin, nutmeg and a pinch of salt (to taste).

7. When the sweet potato and the spinach are well cooked, add the slightly chopped pecan nuts and mix well. Turn off the heat.

8. Unfold the puff pastry and spread a little mustard on it.

9. Add half of the mixture of sweet potato, spinach, bechamel and nuts over the mustard. Now put the mushrooms and the rest of the mixture on top of them.

10. Roll up the puff pastry, folding the ends inward to prevent the filling from coming out during baking.

11. Brush the puff pastry with a mixture of two tablespoons of almond drink and one tablespoon of oil to make it golden brown.

12. Bake your Wellington at 200C for 20 minutes.

13. Serve and enjoy! 

By Ecomil