Mushroom And Asparagus Wellington

Swap traditional beef wellington for this better-for-you version made with asparagus and mushrooms.

The ingredient of Mushroom And Asparagus Wellington

• 2 tbsp extra virgin olive oil
• 2 large french shallots peeled chopped
• 350g portobello or swiss brown mushrooms trimmed coarsely chopped
• 2 garlic cloves chopped
• 125g raw or activated cashews
• 125g raw or activated almonds
• 1 tbsp finely grated parmesan or vegetarian hard cheese
• 1 tbsp fresh lemon juice
• 2 bunches fresh chives snipped
• 100g mixed mushrooms trimmed sliced
• 375g pkt caru00eame all butter puff pastry just thawed
• 1 bunch asparagus trimmed halved blanched
• 1 egg lightly whisked

The Instruction of mushroom and asparagus wellington

• heat 1 tbs olive oil in a frying pan over medium heat cook shallot stirring often for 5 minutes or until soft and golden add chopped mushroom and garlic cover and cook stirring occasionally for 5 8 minutes until tender add 2 tsp water if needed to prevent mixture catching on base of pan set aside to cool
• process the cashews and almonds until finely ground transfer to a large bowl process mushroom mixture until finely chopped add to the nut mixture along with the parmesan lemon juice and half the chives season stir to combine set aside
• clean the pan add remaining 1 tbs olive oil and heat over medium high heat cook sliced mushroom stirring for 5 minutes until tender remove from heat
• place the pastry on a large sheet of lightly floured baking paper roll out to a 28 x 33cm rectangle spoon remaining chives over the pastry leaving a roughly 3cm border add sliced mushroom in a wide strip down the centre of the chives shape half the nut mixture in a log over the mushroom make an indent lengthways and add the asparagus pressing into the nut mixture top with remaining nut mixture enclosing the asparagus brush the pastry edges with egg
• fold the long pastry sides over the filling pressing to seal fold in the ends to enclose the filling transfer to a lined baking tray seam side down brush pastry with egg place in the fridge for 15 minutes to chill preheat the oven to 220c 200c fan forced
• remove wellington from fridge lightly score the top bake for 40 45 minutes until puffed and golden remove from oven rest for 10 minutes before slicing

Nutritions of Mushroom And Asparagus Wellington

fatContent: 333 644 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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