Drivers Mushroom Wellington with Caramelised Onion
Ingredients - For the Wellington
1 tbsp olive oil
4 Banana shallots, slices
2 Tablespoons of Drivers caramelised onion
1 tbsp chopped fresh thyme
1 garlic clove, finely chopped
1 bay leaf
6 Portobello mushrooms, chopped
1 handful shiitake mushrooms
1 handful chestnut mushrooms
50g/1¾oz baby spinach
500g/1lb 2oz puff pastry
plain flour, for dusting
2 free-range eggs, beaten
handful watercress, to garnish
To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Heat the oil in a frying pan and caramelise the shallots for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions and the Drivers caramelised onion. Stir in the baby spinach leaves until wilted. Leave to cool.
Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.
Cut the Wellington into slices and place on warmed plates. Garnish with watercress and serve immediately.