This recipe is intermediate
Sausage and Oyster Mushroom Wellington
Ingredients
Flavoured mustard ingredients
Preparation
In The Oven
- Combine mustard and sage leaves in a bowl. Set aside.
- Use a chef’s knife to finely chop mushrooms, removing stems if too woody.
- In a hot skillet set over high heat, dry-sauté (without using oil or butter) mushrooms for a few minutes and set aside.
- Thread sausages onto wooden skewers so sausages remain straight while cooking. Heat oil in a skillet set over high heat and brown sausages on all sides. Remove and season generously. Remove wooden skewers.
- Arrange half-sheets of brick pastry lengthwise, facing you. Brush with flavoured mustard, leaving a 3-cm (1-in.) strip without mustard at one end. Spread mushrooms onto pastry. Place sausages at bottom of half-sheets of brick pastry and roll up.
- Place oven rack in middle position and preheat oven to 210 °C (410 °F).
- Arrange each sausage roll on a rectangle of puff pastry. Roll up Wellingtons, leaving both sides of roll open.
- Place sausage Wellingtons on a baking sheet lined with parchment paper or a silicone mat. Brush Wellingtons with egg yolk.
- Bake for 20 minutes, or until puff pastry is golden and crispy.
Nutritional value (per serving)
- 740 calories
- 18 g of protein
- 46 g of fat
- 67 g of carbohydrates
- 3 g of fibre
- 4 g of sugar
- 1867 mg of sodium
