Jamie Oliver

Vegan mushroom rolls

Perfect finger food

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Vegan mushroom rolls

Makes 16
Cooks In1H 20M
DifficultySuper easy
Nutrition per serving
  • Calories
    189
    9%
  • Fat
    11g
    16%
  • Saturates
    5g
    25%
  • Protein
    3.7g
    8%
  • Carbs
    25.4g
    10%
  • Sugar
    1.3g
    1%
  • Salt
    0.6g
    10%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    189
    9%
  • Fat
    11g
    16%
  • Saturates
    5g
    25%
  • Protein
    3.7g
    8%
  • Carbs
    25.4g
    10%
  • Sugar
    1.3g
    1%
  • Salt
    0.6g
    10%
  • Fibre
    1.5g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 onion
  • 2 stalks of celery
  • olive oil
  • 500 g chestnut mushrooms
  • 2 cloves of garlic
  • 1 tablespoon Dijon mustard
  • 100 ml white wine
  • sea salt
  • freshly ground black pepper
  • 80 g fresh white breadcrumbs
  • ½ bunch of fresh flat-leaf parsley
  • 2 sprigs of fresh thyme
  • 2 sheets of ready-rolled puff pastry , (640g) (we used Jus Rol)
  • almond milk
  • 2 teaspoons sesame seeds
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Method

Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.

Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.

Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.

Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.

Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.

Brush the almond milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.

Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.

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