Wild mushroom Wellington

Wild mushroom Wellington

Total: 50 min. | Active: 15 min.
Nutritional value / people: 947 kcal
, Fat: 47 g
, Carbohydrate: 90 g
, Protein: 35 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
60 g dried porcini mushrooms, soaked, drained
200 g white mushrooms, cut into slices
1 onion, cut into strips
1 courgette, cut into cubes
½ tsp salt
a little pepper
100 g cream cheese (e.g. Philadelphia)

To wrap

320 g puff pastry (e.g. Betty Bossi rolled butter puff pastry)
1 egg, beaten
400 g frozen creamed spinach
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How it's done

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Heat the oil in a frying pan, add the mushrooms and onion, stir fry for approx. 3 mins. Add the courgette, continue to stir fry for approx. 2 mins., season. Remove the pan from the heat, allow to cool slightly. Add the cream cheese, mix well.

To wrap

Quarter the dough, spread the filling in the centre of each piece of dough, brush the edges with a little egg, fold loosely over the filling, press down firmly and place seam-side down on a baking tray lined with baking paper. Glaze with the remainder of the egg. Bake for approx. 35 mins. in the lower half of an oven preheated to 220°C.

Heat the spinach in a pan, serve with the wild mushroom Wellington.

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