Vegan Sage Mushroom Turnovers With Almond White Wine Cream

• Vegetarian

• Produce

  • 2 Flat mushrooms, big
  • 3 Garlic cloves
  • 1 bunch Sage, fresh

• Baking & Spices

  • 1 generous pinch Pepper and salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Bread & Baked Goods

  • 1 package Puff pastry, vegan

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on myvibrantkitchen.com

Description

Ingredients

• 1 package vegan puff pastry
• ½ cup almonds, soaked or boiled
• 3 garlic cloves
• ½ cup white wine
• ¼ tsp salt
• 2 big flat mushrooms (or a bunch of small ones)
• 1 bunch fresh sage
• 1 Tbsp olive oil
• generous pinch of pepper and salt

Directions

• Let the puff pastry defrost at room temperature.
• Soak the almonds over night or boil them in water on the hob for 10 minutes to soften them, then drain the water.
• Place the almonds, peeled garlic cloves, white wine and salt in a blender and blitz until smooth and creamy. If you dont have a high-power blender you might have to help by pushing down and mixing the mixture between blending.
• Cut the mushrooms in pieces and chop the sage.
• In a pan fry the sage in olive oil, add the mushrooms after about a minute and season generously with pepper and salt. Fry until the mushrooms shrink and turn soft.
• Roll out the puff pastry (mine was pre-rolled and came with baking paper) and cut it into 6 rectangles.
• Add a blob of the white wine almond cream and the mushroom sage mixture in the middle of each rectangle. Fold one side of the pastry over the other (youll end up with triangles) and seal the edges by gently pressing them down with a fork.
• Brush the turnovers with olive oil and pop them in a pre-heated oven and bake them for 20 to 25 minutes at 180˚C or until they turn golden brown.
• Enjoy!