This Vegan Mushroom Spinach Filled Puff Pastry has been our main course at Thanksgiving and Christmas for the past few years. It is a special treat and everyone loves it.
Start by chopping the onion and slicing the mushrooms. Wash and dry the spinach and gathering your other ingredients.
Next, heat the pan and add your olive oil. Sauté the onion and Herbs de Provence until beginning to brown.
Add the mushrooms and bit of salt to allow the mushrooms to release their juices and begin to brown. When the mushrooms are getting dry, deglaze the pan with dry white wine. Place in a bowl for use later.
For the spinach, heat a pan and add olive oil. Add spinach, salt, and black pepper. Allow the spinach to wilt down but not dry out.
To assemble the puff pastry, allow it to defrost for 30-40 minutes on the counter for Pepperidge Farm brand. Unfold it onto a silpat mat and flatten out slightly. Spread the mushroom mixture leaving about a 1″ edge to seal the pastry later. Then add the spinach.
Add cloves of roasted garlic over the spinach layer.
Next, place the second piece of puff pastry over the top and seal the edges by pinching it together and tucking the edges under. Score the top to allow steam to escape. Bake for 25 minutes or until golden brown.
Vegan Mushroom and Spinach Filled Puff Pastry
- 1 Head Garlic
- 3-4 t. Extra virgin olive oil divided
- 1 large Onion chopped finely
- 4 C. Mushrooms sliced, a variety would be awesome
- Sea salt
- Freshly ground black pepper
- 3/4 t. Herbs de Provence crushed
- 1/4 C White wine
- 7-8 C. Fresh Spinach cleaned, dried
- 1 Box Puff Pastry make sure there are 2 pieces so you have a top and a bottom
For Roasted Garlic
- Cut the top of the garlic head off to expose most of the cloves and drizzle with a small amount of olive oil. Sprinkle a bit of salt and seal in a piece of foil.
- Roast at 350 degrees F for 30-40 minutes, until soft and golden.
- Set this aside.
For Mushroom Mixture
- Heat a large sauté pan and add a teaspoon of olive oil.
- When medium hot, add the onion and sauté until getting a bit of color.
- Add mushrooms and a small amount of salt to help the mushrooms to release their juices.
- Crumble and add the Herbs de Provence.
- Allow the mushrooms to brown a bit by not stirring too often.
- When the pan starts to get a bit dry deglaze with the white wine to pick up the flavorful brown bits. You could also substitute vegetable broth for the white wine.
- Season with salt and pepper.
- Place in a bowl while you cook the spinach.
For the Spinach
- Heat the large sauté pan and add a teaspoon of olive oil.
- When medium hot, add the spinach and toss occasionally to allow the spinach to wilt down.
- Season with salt and pepper.
To assemble the Puff Pastry
- Defrost your puff pastry according to the directions on the box.
- Top with mushroom mixture leaving about a 1" border.
- Then add the spinach and top that with roasted cloves of garlic.
- Make sure all of the components are seasoned well.
- Now put the second piece of puff pastry over the top and pinch and roll under the edge to seal.
- Use a knife to score the top to allow steam to escape.
- Brush the top with olive oil and place in a preheated 350 degree F oven.
- Bake for about 22-25 minutes until puffed and golden brown.
What do you serve as your holiday main course?
If you make this, please take a photograph and tell me what you think in the comments below.
Happy Winter Solstice and Mele Kalikimaka from Maui!