-3 Portobello mushrooms
-2 Large onions chopped
-2 Tbsp olive oil
-150 gram baby spinach
-2 Tbsp fresh thyme leaves
-1 Box vegan phyllo pastry
-1 Tbsp dijon mustard
-Sea salt and pepper to taste
Vegan wash ingredients:
-1/4 cup cashew milk
-1/4 cup aquafaba (chickpea water)
-1/4 cup avocado oil
-1/8 cup maple syrup
In a frying pan, heat 1 Tbsp of olive oil over medium low.
Add the onion and season with sea salt and pepper. Cook until the onions are light golden brown stirring frequently.
Remove the onions and cool on a plate.
Return the frying pan to medium low heat and add the spinach. Cook until wilted.
Remove the spinach and cool on a plate.
Return the pan to medium low heat.
Add the rest of the olive oil and place the mushrooms top side down.
Cook until lightly golden, about 5 minutes. Turn and cook the other side for about 5 minutes also.
Remove from the pan and place on a paper towel to drain.
Preheat the oven to 390 Fahrenheit.
On a flat baking tray, place a sheet of baking paper and your first sheet of phyllo pastry.
Lightly cover with the vegan wash using a brush and repeat with all the phyllo pastry sheets.
Place the onion on one half of the sheets leaving a 1 inch border.
Add the spinach and mushrooms on top of the onions.
Brush the mushroom tops with all the dijon mustard.
Add the thyme keeping a bit to serve after.
Fold the other half on top gently and tuck all three sides under.
Brush generously everywhere with the vegan wash.
Bake for 30 to 35 minutes approximately. Phyllo pastry burns very easily so make sure you keep and eye on it and reduce the heat if necessary.
Serve as soon as it comes out of the oven.
Voila! Portobello mushrooms wrapped in phyllo pastry.