Mushroom Wellington (V)
A simple but filling stuffed mushroom encased in puff pastry.
Portabella Mushrooms
Garlic (lots)
Chopped parsley (lots)
Slice of butter
Finely chopped scotch bonnet (optional)
Finely chopped shallot
Nigella seeds
Herbs de Provence
Freshly ground black pepper
Oxford Blue
Cheddar
Parmiggiano Reggiano
Puff pastry
Beaten egg to glaze
Grater
Baking tray
Rolling pin
Paring knife
Pastry brush
Greaseproof paper
Remove stalk from mushroom
Spread chopped garlic, chilli, shallot, parsley, black pepper & nigella seeds over the mushroom
Add a thin slice of butter, Oxford Blue, grated cheddar, grated Parmiggiano Reggiano and herbs de Provence
Roll out a square of puff pastry (a quarter of a slab) large enough to wrap round the filled mushroom
Brush with beaten egg
Place mushroom in the middle of the pastry and pleat the edges together to form a dome shape.
Brush the outside with beaten egg and place on baking tray
