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Vegan mushroom rolls
Vegan mushroom rolls
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Total Time:
1 hour 20 minutes
Savory mushroom and herb filling wrapped in flaky puff pastry for a modern take on sausage rolls.
Ingredients:
  • 1 onion
  • 2 stalks of celery
  • olive oil
  • 500 g chestnut mushrooms
  • 2 cloves of garlic
  • 1 tablespoon Dijon mustard
  • 100 ml white wine
  • sea salt
  • freshly ground black pepper
  • 80 g fresh white breadcrumbs
  • ½ bunch of fresh flat-leaf parsley
  • 2 sprigs of fresh thyme
  • 2 sheets of ready-rolled puff pastry (640g) (we used Jus Rol)
  • almond milk
  • 2 teaspoons sesame seeds
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Line a large baking tray with greaseproof paper. - Peel and finely chop the onion and celery. - Heat olive oil in a large frying pan over medium-high heat. - Cook the chopped veg until golden, about 10-15 minutes. - Finely chop the mushrooms. - Peel and crush the garlic, then add the mushrooms. - Cook for 5 minutes until softened. - Add mustard and wine, season with salt and pepper, then simmer until liquid evaporates. - Combine the cooled mushroom mixture with breadcrumbs in a bowl. - Add chopped parsley and thyme leaves, then season to taste. - Cut puff pastry sheets in half lengthwise to make four pieces. - Spoon a quarter of the mushroom mixture along the center of each pastry length. - Fold and seal the pastry, cut into pieces. - Place the rolls on the prepared tray, brush with almond milk, sprinkle sesame seeds. - Bake on the bottom shelf for 25-30 minutes until golden. - Serve.

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