Camembert and Mushroom Wellington – Meatless Mondays

So Louise has chosen mushrooms for the last week of maSTOMAchef which to most ostomates strikes the fear of blockage into them! But a good mushroom dish one of Natalie’s favourite things to eat, it took me a long time pre-stoma to be able to eat them since being a kid and can only eat them roasted or chopped super small and sauteed. 

This is an interesting take on beef wellington that both 00Steve and I could eat rather than being one meal for me and one for him! He also enjoys a good mushroom dish and I think sometimes he would prefer me to use them more rather than just an add in ingredient.

  • 3 mushrooms – I use chestnut but you can use any or a mix
  • 1 large shallot
  • 1 “round” frozen spinach
  • a sprinkling of thyme
  • camembert
  • puff pastry
  • 1 egg

Cut 2 circles out of the puff pastry about 5″ in diameter and 2 circles about 4″ in diameter, place the smaller circles on a baking tray lined with baking paper and pop in the oven at 200c for 10 mins or until puffed up and golden. Leave to cool.

Chop the mushroom and shallot finely and saute in a pan with the thyme. Whilst that is cooking put the spinach into a pan with boiling water and let it cook “out”, once it has cooked drain the water and squeeze out the excess. Chop the spinach up to small pieces and add to the mushroom mix.

When the mushroom mix is nice and golden, gently press the puff pastry circles down in the middle and spoon in the mix. add slices of camembert on top. Then get the larger circles and carefully place over the top being careful not to tear it and seal it as best you can (or the cheese will escape like the first time I cooked it!) You can add little pastry leaves if you want to get fancy! Brush with egg and return to the oven for 20 mins.

You can serve it with whatever you want too! In fact if you don’t like camembert (like Natalie) you could use blue stilton or another good melting cheese.

Mushroom and camembert wellington

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