Molly's Dad in Boulder & Vegetarian Mushroom Wellington recipe
He also gets the chef at Leaf Vegetarian Restaurant to share her delicious Mushroom Wellington recipe!
Vegetarian Mushroom Wellington
3 TBS oil
1 onion, diced
4 cups portobella mushrooms
1 TBS fresh rosemary
1/2 TBS thyme
1/2 TBS oregano
1/4 tsp red pepper flakes
1/2 tsp garlic, chopped
4 cups spinach, chopped
1 cups mild cheese (fontina, provolone, mozzarella) shredded
8 tomatoes, diced
2 sheets of frozen puff pastry, defrosted.
Remove stems and gills from mushrooms and dice. Heat oil over medium heat on the stove. Add onion and saute until translucent. Add mushrooms, spices and garlic. Cook, stirring occasionally until mushrooms are soft. Add diced tomatoes and cook 1 minute more. Remove from heat and drain to get rid of excess tomato juice. Let cool. Stir in cheese and spinach. Cut puff pastry sheets into 6 squares. Put 1/2 cup filling onto each and then fold ends up and pinch tight. Bake in a 350 degree oven 20-30 minutes or golden brown.
Rachel Best
Chef de Cuisine, Leaf Vegetarian Restaurant
Boulder, Co