This month we have chosen something a little different. Our Mushroom Wellington from Empire. This dish makes a delicious meal for vegetarian´s & meat eaters alike and is fast proving to be a very popular choice. Here’s how you can make your own version at home for the whole family.
You will need:
Salt & thyme.
First you will need to make your pancakes:
Sift flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add melted butter or oil and milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in remaining milk.
To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.
Once your pancakes are made (you will need 1 pancake per wellington) place to one side.
You then need to cook your mushrooms. Wash & cut your wild mushrooms and mix with a little thyme & seasoning. Cook the mushrooms in a pan with alittle oil or butter. Once cooked set to one side.
You now need to take your puff pastry and roll out into a circle about ½ cm thickness.
Place your cooked pancake ontop of the pastry and then fill the pancake with the cooked mushrooms and around 40 grams of goats cheese per wellington. Place a basil leaf on top of the cheese then wrap the pancake and pastry around the filling.
Glaze the seams and top of the pastry with egg yolk and bake in a pre-heated oven at 180 for around 20-25 minutes. Serve with side of your choice and enjoy!