During vegan mofo I have made green bean risotto, green bean & mushroom pasta and bean stroganoff, to me all classic dishes but tonight I'm going all out there with a green bean & mushroom wellington, a real throwback from the 1970's! As you will notice my love affair with partnering green beans and mushrooms has not petered out! I'm still in the honeymoon stage!
This dish is so simple to make and only has 7 ingredients, yes only 7 ingredients (if you don't count the salt & pepper).
It is extremely easy to make too, and very tasty. With this dish you won't be in the kitchen for a long period of time you just throw the ingredients together and voila!
2 Onions, chopped
2 Cloves of garlic, finely chopped
300g Mushrooms, chopped
1 Tbsp Mushroom ketchup
2 Tbsp Nutritional yeast
30-40 Green beans, top and tailed
200g Ready made puff pastry
First fry the onions in a little olive oil until soft and starting to brown.
Add the garlic and fry for a further 2 minutes. Next add the mushrooms and the mushroom ketchup and fry until all the liquid has reduced. Add the nutritional yeast and stir to combine.
Whilst the mushrooms are cooking, fry the green beans in a little olive oil until starting to brown.
Roll out the puff pastry (you will need about two thirds of a pre-rolled packet. Top with the green beans, then the mushroom mixture, leaving about a 2cm edge.
Fold over the pastry to in-case the filling. Use a little almond milk to dampen the edges to help the two edges stick together. Press a fork around the edges to make a pattern and add some steam holes to the top of the pastry.
Cook in a moderate oven for about 20 minutes or until the pastry is golden. See I told you it was easy and quick. Now for the taste test..............................delicious!
Oh, one last thing HAPPY BIRTHDAY Sis!