Mushroom & Potato Wellington With Shiitake Creamy Sauce
45 minutes
4 - 6 Servings
Watch The Cooking Video
Delicious golden crispy wellington with a warm fulfilling filling inside. Perfect to serve with creamy shiitake sauce, makes it a flavorful dish.
| 1 nos | Egg yolk |
| 2 tbsp | Fresh milk |
| 2 tbsp | Olive oil |
| 3 cloves | Garlic, minced |
| ½ nos | Holland onion, chopped |
| 150 g | Shiitake mushroom, sliced |
| 100 g | Baby spinach |
| 2 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Salt |
| 300 g | Russet potato, boiled and mashed |
| 2 sheets | Frozen puff pastry sheet, defrost |
Ingredients A: creamy sauce
| 2 tbsp | Unsalted butter |
| 2 cloves | Garlic, minced |
| ½ nos | Holland onion, chopped |
| 50 g | Shiitake mushroom, chopped |
| 200 ml | Cooking cream |
| 50 ml | Water |
| ½ tsp | Dried oregano |
| 2 tsp | AJI-SHIO® Flavoured Pepper |
- Mix well the egg yolk with the milk and set aside (egg-wash). Preheat the oven at 180˚C.
- Heat oil in a frying pan, stir fry garlic and onion.
- Add in shiitake mushroom and continue frying until it is slightly soft. Add in baby spinach and stir fry until it is wilted.
- Season with AJI-SHIO® Flavoured Pepper and salt. Turn off the heat and then mix it well with the mashed potato.
- Place a pastry sheet layering a loaf baking mold. Transfer the mashed potato mixture to the loaf baking mold and covered it with pastry sheet too.
- Brush the top layer with egg-wash.
- Bake it in the oven at 180˚C for 30 minutes or until the top parts is golden brown.
- For creamy sauce, melt butter in a heated pan, sauté garlic and onion until fragrant.
- Add in mushroom and continue to cook for 2 minutes. Add in cooking cream and water.
- Simmer for 5 minutes or until the sauce is thicken. Add in dried oregano and season with AJI-SHIO® Flavoured Pepper.
AJI-SHIO® Flavoured Pepper Recipes
