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Mushroom and Lentil Wellington
2021-09-21
https://www.metro.ca/userfiles/image/recipes/champignons-lentilles-wellington-11731.jpg
PT45M
PT35M
PT1H20M
Preheat oven to 400°F and line a baking sheet with parchment paper.Over medium high heat, warm extra virgin olive oil in large non-stick skillet. Add the onions and shallot and cook until softened about 3-4 minutes.Stir in the vegetable broth finely chopped mushrooms, garlic, salt, pepper and thyme and
reduce heat to medium. Cook until mushrooms have released most of the water and the vegetable broth has reduced about 7 minutes.Toss in the toasted walnuts and Selection Lentils.Stir in the kale and sauté until wilted.Add the Dijon mustard and stir well.Transfer mushroom mixture to baking sheet or plate to allow it to cool down.Assemble the Mushroom Lentil Wellington.Place 1 puff pastry sheet on the prepared baking sheet.Spoon the cooled mushroom mixture in the centre of the puff pastry sheet into an oblong log.Place the other puff pastry sheet over the filling and smooth out any air pockets.Carefully seal the edges of the Wellington and trim off the excess edges with a pizza cutter or sharp knife leaving at least 3/4 inch (2 cm) along the edges.Crimp the edges with your fingers or fork.Take the excess cut pastry edges and make a braid. Place the braid on top of the Wellington and pinch each end to the pastry.Brush egg wash over Wellington.Cut air vents with a sharp knife along the sides of the pastry.Bake for 35-40 minutes until the pastry is golden brown.
6
Metro
4
1
4
4
2 thawed but cold puff pastry sheets
1 egg whisked with 1 tbsp (15 ml) of water for egg wash
2 tablespoons (30 ml) extra virgin olive oil
1 lb (454 g) mix of cremini and shiitake mushrooms finely chopped (remove stems from shiitake mushrooms)
1 cup (250 ml) Selection lentils
1/4 cup (60 ml) vegetable broth
1 cup (250 ml) de-stemmed and roughly chopped kale
3 large garlic cloves, minced
1 small shallot, diced
1 small onion, diced
1/2 cup (125 ml) toasted chopped walnuts
1/2 teaspoon (2,5 ml) kosher salt
1/2 teaspoon (2,5 ml) fresh cracked pepper
1 teaspoon (5 ml) fresh thyme
2 tablespoons (30 ml) Dijon mustard
Mushroom and Lentil Wellington
6
0:45
Preparation
0:35
COOKING
1:20
TOTAL TIME
Ingredients
-
2
thawed but cold puff pastry sheets
-
1
egg whisked with 1 tbsp (15 ml) of water for egg wash
-
2 tablespoons
(30 ml)extra virgin olive oil
-
1 lb
(454 g)mix of cremini and shiitake mushrooms finely chopped (remove stems from shiitake mushrooms)
-
1 cup
(250 ml)Selection lentils
-
1/4 cup
(60 ml)vegetable broth
-
1 cup
(250 ml)de-stemmed and roughly chopped kale
-
3
large garlic cloves, minced
-
1
small shallot, diced
-
1
small onion, diced
-
1/2 cup
(125 ml)toasted chopped walnuts
-
1/2 teaspoon
(2,5 ml)kosher salt
-
1/2 teaspoon
(2,5 ml)fresh cracked pepper
-
1 teaspoon
(5 ml)fresh thyme
-
2 tablespoons
(30 ml)Dijon mustard
Preparation
Preheat oven to 400°F and line a baking sheet with parchment paper.
Over medium high heat, warm extra virgin olive oil in large non-stick skillet. Add the onions and shallot and cook until softened about 3-4 minutes.
Stir in the vegetable broth finely chopped mushrooms, garlic, salt, pepper and thyme and reduce heat to medium. Cook until mushrooms have released most of the water and the vegetable broth has reduced about 7 minutes.
Toss in the toasted walnuts and Selection Lentils.
Stir in the kale and sauté until wilted.
Add the Dijon mustard and stir well.
Transfer mushroom mixture to baking sheet or plate to allow it to cool down.
Assemble the Mushroom Lentil Wellington.
Place 1 puff pastry sheet on the prepared baking sheet.
Spoon the cooled mushroom mixture in the centre of the puff pastry sheet into an oblong log.
Place the other puff pastry sheet over the filling and smooth out any air pockets.
Carefully seal the edges of the Wellington and trim off the excess edges with a pizza cutter or sharp knife leaving at least 3/4 inch (2 cm) along the edges.
Crimp the edges with your fingers or fork.
Take the excess cut pastry edges and make a braid. Place the braid on top of the Wellington and pinch each end to the pastry.
Brush egg wash over Wellington.
Cut air vents with a sharp knife along the sides of the pastry.
Bake for 35-40 minutes until the pastry is golden brown.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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