Wellington with porcini mushrooms (vegan)

Defrost the porcini mushrooms in advance, then blot well with a paper towel from excess moisture. Finely chop the legs of the mushrooms, leave the caps whole. Heat 1 tbsp. a spoonful of oil in a frying pan. Thinly slice the onion and fry over medium heat until well caramelised, this will take about 25-30 minutes. Do not let the onions burn, stirring and, if necessary, adding a little water in the process. Onions should turn sweet and brown. Season generously with salt and pepper and transfer to a plate to cool. In parallel, fry the mushrooms in a small amount of oil - first finely chopped legs (about a couple of minutes, stirring), then caps (on all sides over medium heat until browned). Cool down. Separately, fry the spinach over a high heat and a little oil. Load all the spinach into a large frying pan and stir, it will quickly decrease in volume and fry, it will take 1-2 minutes. Season with salt and pepper. Transfer to a plate and cool. Put filo dough on parchment, lubricating layer by layer with the remaining vegetable oil. Place 2/3 of the onions in the middle, then 2/3 of the spinach, then the porcini mushrooms. Season the mushrooms with dried oregano, salt and pepper. Spoon over the remaining onions and spinach.

Wrap the dough tightly - first half the layers, then the remaining ones - brush with oil. You can sprinkle sesame seeds or a mixture of seeds on top.

Bake for 20 minutes at 200 ° C. Cut into portions with a sharp knife or bread knife.