Mushrooms in a rich creamy sauce topped with flaky puff pastry. This Mushroom Puff is perfect for Christmas or just about anytime at all!
Mushroom Puff Ingredients
- A third of a cup/60g/2oz of vegan margarine
- 4 tablespoons of plain white flour
- 1 onion
- 4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
- 3 cups of mushrooms, sliced
- half a litre/500ml of soya milk
- 1 glass of white wine (or stock)
- handful of chopped parsley
- salt and pepper to taste
- approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)
Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more. Add the flour and stir well. Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens. Once thick remove from the heat and add your seasoning and the parsley.
Allow to cool slightly while you prepare the pastry. Roll out into 2 wide rectangular shapes reserving some pastry for decoration. Place one sheet of pastry on a greased baking tray. Heap the slightly cooled sauce onto it leaving a space round the edges. Place the top sheet on and seal up the edges with some soya milk or water (fold over if needed). Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! I usually make holly leaves to place on the top but do whatever you like. Glaze with soya milk and then bake in a medium hot oven for about half an hour or until the pastry seems cooked (no soggy bits and nicely puffed up!)
Nice served with gravy, roast potatoes, stuffing, vegan sausages, cranberry sauce and vegetables of your choice – a feast!
See all our vegan Christmas recipes here
Or go the easy route and get a turkey style roast from vegan supermarket GreenBay or other health food shops.