Mushroom Wellington | Connecticut Public

Ingredients

• 1/2 oz (15g) dried wild mushrooms
• 1/4 pint (150ml) boiling water
• 1 tablespoon olive oil
• 1 onion, (finely diced)
• 1 celery stick, (finely diced)
• 1 large carrot, (peeled and finely diced)
• 4 garlic cloves, (very finely chopped)
• 10 oz (300g) oyster mushrooms, (roughly chopped)
• leaves from 2 rosemary sprigs, (roughly chopped)
• 5 sage leaves, (roughly chopped)
• 1 tablespoon tomato purée
• 1 tablespoon light soy sauce
• 13 oz (400g) can pinto beans, (drained and rinsed)
• handful of flat leaf parsley leaves, (chopped)
• 2 oz (50g) fresh white breadcrumbs
• 2 × 11 oz (320g) ready-rolled vegan puff pastry sheets
• 8 oz (250g) spinach leaves, (wilted, drained and squeezed of excess moisture)
• 8 oz (250g) ready-cooked beetroot, (thinly sliced)
• 2 fl oz (50 ml) oat milk
• 1 teaspoon Marmite
• 2 oz (50g) nigella seeds
• salt and pepper