I love portobellos, they just so damn tasty! The smooth nutty tast and the toothsome texture. I must admit, I used to hate mushrooms, but these sumptuoius beauties converted me. Now I love all mushrooms every wich way! I love nothing more than a juicy portobello grilled and whacked in a bun when im lazy, this recipe here though is sunday lunch suitable.
1 sheet of vegan friendly ready rolled puff pastry (jus-rol is vegan in the uk)
2 shallots, diced
4 Portobello mushrooms, de stemmed and wiped clean
1 clove garlic, minced
1/4 cup of vegetable stock
2 tbsp olive oil, divided
2 tsp tamari/soy sauce
2 tsp mushroom ketchup
1 tsp dried thyme
1/3 cup fresh tarragon leaves, lightly packed
1 cup of fresh spinach leaves, lightly packed
Whisk the stock, garlic,1 tbsp olive oil, tamari and mushroom ketchup together in a bowl. Slice up two of your Portobellos into slices about 1/2cm-1cm thick and toss around in the bowl, before covering with cling film and placing aside to marinate for about 15 minutes, stirring about at least once. Whilst these are marinating take your other two portobellos and dice them up, preheat a pan to a medium heat with the remaining olive oil and fry off the shallots untill translucent before adding the diced portobellos cooking them until softened, then add the thyme, cook for another minute, then remove from the heat. Now to bring it all together, preheat the oven to 200c/400f roll out the sheet of puff pastry on a flat surface vertically then, leaving a 1’1/2″ inches free at the top and the bottom of the pastry, and enough free on both sides to fold over the top, lay down the spinach leaves. Next drain off the marinated portobellos and arrange on top of the spinach, then layer the tarragon leaves on top followed by the cooked mushroom mix. Cut slits in pastry from 2 cm away from the filling to the edges. Fold the top and bottom edges over and fold over the strips of pastry alternating sides between each piece to create a nice pretty plait effect and seal with a dab of soy milk. Once finished, brush the whole thing lightly with soy milk and sprinkle with freshly cracked black pepper. Bake for about 20 minutes until crisp and golden brown on top. Serve with roasted asparagus, or other veggies of your chosing, and a nice gravy.