4 Serves
72 Mins
Finely chop the mushrooms and onions using a chefs knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
38 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
725 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the mushrooms and onions until all moisture has evaporated to create a dry duxelles.
Season the mixture with salt and black pepper, then remove from the frying pan to cool.
Roll out the puff pastry, spread the cooled mushroom mixture evenly, and roll into a log, sealing the edges tightly.
Place the Wellington on a baking sheet and bake in a preheated oven until the pastry is golden brown.
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Danish