Mushroom Wellington Strudel

Ingredients for 4 servings:

• 400 g leaf spinach, frozen
• 2 onions
• 2 cloves garlic
• 2 tbsp oil, neutral or butter
• 150g quinoa
• 300 ml vegetable stock
• 350 g mixed fresh mushrooms (alternatively: dried mushrooms)
• 1 tsp mustard, sweet
• 100 g grated cheese, e.g. Emmental or Gouda
• 1 pack of puff pastry, 275 g each
• 3 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian, festive

Thaw the spinach leaves, squeeze dry, and cut into strips. Dice one onion, press the garlic, and sauté both in a pan with a little oil for 2-3 minutes. Add the quinoa, season lightly with salt, pour in the vegetable stock, and cook with the lid closed for about 10 minutes, until the liquid has evaporated and the quinoa is soft. Now slice the second onion into thin strips, clean the mushrooms, and cut them into 3cm pieces. Fry in a hot pan with a little oil for about two minutes, season with mustard, salt, and pepper, and let cool. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Mix the quinoa with the spinach leaves and cheese, and season with salt and pepper. Roll out the puff pastry on baking paper and spread half of the mixture along the bottom third of the long side, leaving a 2cm border free. Arrange the mushrooms in the center, add the remaining quinoa mixture, and press down lightly. Brush the dough with water, roll it into a strudel, and tuck in the sides. The seam of the strudel should face down on the baking sheet. Brush with milk and bake on the lowest rack for about 35 minutes, until golden brown. Note: The strudel is delicious on its own, but can also be served with mashed potatoes, glazed carrots, red wine sauce, or a piece of beef. 600 kcal per serving.