Making individual Mushroom Wellingtons may sound like extra effort, but is actually the Christmas trick of a decade. It means there's no messy cutting and no awkward slices, just impressed guests and an aesthetically pleasing (and delicious) main course.
2 tbsp olive oil
4 shallots, finely sliced
500g mixed mushrooms (we used portobello and chestnut), sliced
3 tbsp balsamic vinegar
1 tsp salt
1 tbsp fresh thyme
150g baby spinach
2 sheets puff pastry (we used Jus-Rol pre-rolled)
1 tbsp plant-based milk
Preheat your oven to 180˚C. Heat 2 tbsp olive oil in a large pan over medium heat, followed by the sliced shallots. Sauté the shallots for 8-10 minutes, until softened and starting to brown.
Add the sliced mushrooms, toss to coat in oil and let cook untouched (no really, don’t touch them) for 5-6 minutes on medium-high heat, until they’ve significantly reduced in size. At this point, stir the mushrooms and cook until there’s little to no liquid on the bottom of the pan (4-6 minutes). Add the balsamic vinegar, salt and thyme and cook until the vinegar has reduced. Stir in the spinach until wilted and remove from heat.
Roll out the 2 sheets of puff pastry, and using a 4-inch long cutter (or bowl, like we did) cut out 12 rounds. Use the remaining pastry to make decorations to top your wellingtons (this is optional, we made leaves!).
Spoon a few tbsps of mushroom filling onto half of the rounds, leaving about 1 cm of space around the edge. Top these bases with the remaining 6 rounds, pressing firmly around the edges.
Top them with your decorations (if made), brush them with milk, and poke 2 small holes in each with a knife to let the steam escape. Bake for 40 minutes, until golden. Remove from oven, let cool for 5 minutes, and serve.