Mushroom Wellington

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ leek, sliced
• A few sprigs thyme, leaves removed
• 3 large flat or portobello mushrooms
• ½ cup baby spinach leaves
• ¼ cup chickpea flour
• 1½ cups almond meal
• ½ cup rice flour
• ½ cup tapioca flour
• ¼ tsp salt
• ¼-½ cup water

Method

• Preheat oven to 180°C.
• For the filling, in a large frying pan, place the oil, garlic, leek, thyme and mushrooms. Sauté until the mushrooms are cooked through.
• Add the spinach and stir until wilted. Remove from heat.
• Stir through the chickpea flour. This will hold your mushrooms mixed and help to keep them in form. Set aside.
• For the pastry, place all dry ingredients into a large mixing bowl, mix with your fingers.
• Gradually add water, mixing through with your hands until it forms into a ball. If the dough is sticky, gently dust in a little bit more rice flour and work it until it’s dry to touch but still soft and pliable.
• Tear off two pieces of baking paper, about 30-40cm in length. Spread out pastry evenly between them and roll out to ½-1cm thick.
• Spoon mushroom mix into a log shape down the middle. Carefully pull the sides up and pinch it together. Gently press the ends down to seal and cut off any excess.
• Bake for 30 mins or until pastry is a light golden brown.
• Slice and serve with your favourite veggie sides.