Juicy mushrooms and flavorful bulgur wheat combined inside the golden pastry.
Ingredients
2.5 OZ / 75 G bulgur wheat
5.5 OZ / 150 ML vegetable stock
9 OZ / 250 G white mushrooms
2 CLOVES garlic
2 SPRIGS thyme
1 OZ / 35 ML olive oil
3.5 OZ / 100 G onion
7 OZ / 200 G filo pastry
8 EA brown mushrooms
1 TBSP truffle paste
Directions
Preheat your oven to 220°C / 440°F.
Slice your mushrooms. Peel and quarter your onion, then add them to the mixing bowl along with the garlic and thyme leaves. Insert the measuring cup, then chop for 8 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add a third of your olive oil and sauté the vegetables for 10 minutes. While your white mushroom and onion are sautéing, add your brown mushrooms to the deep steaming tray. Season with salt, pepper and a little oil.
Add the bulgur wheat and vegetable stock to the mixing bowl. Attach your deep steaming tray, then cook for 30 minutes / 230°F|110°C / speed 2 / stir. Once cooked, adjust the seasoning and add the truffle paste, then allow to cool down.
Cut your filo pastry into 5-inch squares, then brush olive oil over the pastry. Lay 3 pieces on top of each one, then spoon some of the fillings in the middle. Add a steamed mushroom on top before pinching the filo pastry together. Place the wellington on top of the baking tray, then bake in a preheated oven at 220°C / 440°F for 10 minutes until golden.
