Mushroom Wellington

Ingredients

• 200 g flat mushrooms
• salt
• pepper
• half an onion
• 1 clove garlic
• 1 portobello mushroom
• fresh thyme
• cheddar cheese
• camembert cheese
• 1 egg
• parsley
• pre-made puff pastry
• flaky sea salt
• cracked black pepper

Method

1. Heat some butter in a pan on medium heat.
2. Peel and add flat mushrooms to the pan, season with salt and pepper.
3. Peel and dice half an onion as small as possible.
4. Peel and finely chop a clove of garlic.
5. Remove the core and peel a portobello mushroom, scrape out the black gills.
6. Chop the thyme including stalks if green.
7. Cook mushrooms and onions until moisture evaporates and they are softened.
8. Let the cooked mixture cool completely.
9. Add the cooled mixture to a bowl with cheddar, camembert chunks, egg, and chopped parsley; mix until it holds together.
10. Stuff the mushroom caps with the mixture, spreading it into a dome shape.
11. Place stuffed mushrooms in the fridge until needed.
12. Cut out rounds of puff pastry slightly larger than the mushrooms.
13. Place a stuffed mushroom on each pastry disc.
14. Roll out the pastry slightly larger than the mushroom.
15. Brush the edges of the pastry with beaten egg.
16. Cover the mushroom with the pastry, seal the edges, and crimp as desired.
17. Brush the top with egg wash, sprinkle with parsley, sea salt, and black pepper.
18. Bake at 180°C (360°F) for 25 minutes or until golden brown.