This is what I have for lunch on Christmas day, every year. With all the side dishes of course, wouldn’t want to miss out on roast potatoes or yorkshire pudding!
It’s my mum’s recipe although I have a feeling it may have come from a magazine in about 1980, and I’m sharing it with you because you need to make this recipe!!! I dream about this for weeks before Christmas, it’s that good, I don’t know why I don’t make it any other time of the year but I don’t, maybe because it wouldn’t be so special then. It would be perfect for any special occasion such as Thanksgiving or a birthday too.
It’s got egg in it so it’s not suitable for vegans and no, I haven’t tried to veganise it. As I only make it once a year I haven’t really played around with it but I would suggest trying aquafaba or simply leaving the egg out. If anyone tries to veganise it let me know!!!
Walnut and Mushroom Bake
Preparation Time: 20 minutes Servings: 2 people Cooking Time: 40 minutes Total: 1 hour
1 small onion
225 g mushrooms
1 tbsp extra Virgin olive oil
50g wholemeal breadcrumbs
2 tbsp chopped parsley
Salt and pepper
1 packet of puff pastry or filo pastry
Melted (vegan) butter ( if using filo pastry) or 100 ml soya milk if using puff pastry.
1. Chop onion, mushrooms and walnuts very finely.
2. Saute onions, mushrooms and walnuts in oil for about 5 minutes.
3. Transfer to a bowl, And leave to cool 10 minutes.
4. Add breadcrumbs, egg, parsley, salt and pepper and mix well. Allow to cool completely.
5. If using puff pastry: put the pastry on a piece of baking paper on a baking tray, put the filling on half of the pastry, leaving a 1cm space at the edge. Fold the top down over the filling and seal the edges with a fork. Make a couple of slits in the top for the steam to escape. Brush with soy milk.
6. Bake in the oven at 200c for aprox 30 minutes until the pastry has puffed up, is golden on top and the filling is piping hot all the way through.
5. If using filo pastry: put a piece of baking paper on a baking tray. Melt the (vegan) butter/margarine in a small saucepan and remove from the heat. Take a sheet of filo pastry and brush with the melted butter. Add five more layers brushing each one with melted butter.
6. Put the filling un the centre of the pastry. Cover the filling with the pastry. Adding melted butter to the layers as you go. You want to make the shape of a bag.
7. Cook in the oven at 220 c for 30 minutes.