Mushroom Wellington

Print Recipe Add to Collection

3 from 1 vote

A vegetarian mushroom wellington made with a low carb coconut flour pastry.

Prep Time25

Cook Time50

Pastry resting time30

Total Time1 45

Course: Main Course

Cuisine: Vegetarian

Keyword: mushroom recipe

Servings: slices

Calories: 202kcal

Ingredients

Pastry

1 cup coconut flour
1 tablespoon psyllium husk powder
2 tablespoons flaxseed meal I prefer golden
6 tablespoons coconut oil
1 medium egg
¼ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt
1 cup boiling water

Filling

14 oz mushrooms
1 medium onion peeled and chopped
2 cloves garlic chopped
1 cup spinach, frozen defrosted
1 tablespoon thyme
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil

Egg Wash

1 small egg beaten

US Customary - Metric

Instructions

Make the Pastry

In a medium bowl, mix the coconut flour, flaxseed meal, salt, baking powder and psyllium husk powder together.
Add the coconut oil and blend well.
Add the egg and mix thoroughly.
Add the boiling water and mix until you have a dough.
Let the dough stand for 30 minutes to firm.

Make the Filling

In a large frying pan heat the olive oil on a medium heat and add the onion and garlic. Cook for 3 minutes until soft.
Clean and slice the mushrooms and cook for a further 5 minutes, stirring occasionally to ensure that the mushrooms are evenly cooked.
Add the spinach and seasoning. Stir through then remove from the heat.
Allow to cool.

Assemble

Preheat the oven to 200C/400F degrees
Roll the pastry out in between two sheets of parchment paper to a large rectangle shape with about 5mm thickness. Don’t roll the pastry too thin as you need it to hold the filling.
Spoon the mixture into the middle of the dough, keeping it a rectangle shape.
Using the parchment paper, gently bring up the edges of the pastry over the filling so that the pastry covers it. Smooth out any edges and ensure that there are no holes.
Carefully turn over the wellington onto a parchment paper lined baking tray.
Score the top of the wellington with a pattern.
Brush the top of the wellington with the egg wash.
Bake for 30-40 minutes until golden and firm.
Serve warm.

Notes

Makes 10 slices at 5g net carbs per slice.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition