VEGAN MUSHROOM WELLINGTON
At Easter, Christmas or a cosy Sunday, share this wellington as a part of a roast dinner with your family and friends.
prep time 30 mins - 1 hour total time 1-2 hours serves 6
Handful of closed cup/chestnut mushrooms
2 garlic cloves
Sprig of thyme
Generous handful of pecans
180g bag of roasted chestnuts
Knob of vegan butter
Salt and pepper
100g spinach (or half a bag)
Generous handful of dried cranberries
Zest of an orange
3 portobello mushrooms
Ready-rolled puff pastry*
Soy milk (for glazing)
Chop up your onions and thinly slice your leek. Thinly slice the closed cup/chestnut mushrooms, chop your garlic, and remove the thyme from its stem. Roughly chop/break a large handful of pecans and crumble up the chestnuts.
Preheat a large pan and add a generous knob of butter and let it melt. Add in the onion and leek and stir through. Season with salt and pepper, and cook for around 10 minutes until it has softened, stirring when it needs it.
When the onions and leeks are soft, add in the minced garlic, thyme and mushrooms and cook until the mushrooms have reduced.
Add the spinach to the pan, and let it wilt until everything is cooked together.
Remove from the heat and stir through the pecans, chestnuts, cranberries and orange zest. Taste and add more salt and pepper if it needs it. Pour the mixture onto a tray to allow it to cool.
As this cools, heat up a frying pan with a generous amount of oil. Remove the stems from the portobello mushrooms and add to the pan stem side up once the oil is hot. Season with salt and pepper and fry for 2-3 minutes, then turn to the other side and repeat. When both sides are soft and fried, remove from the pan and leave to cool.
When everything has cooled down, preheat your oven to 200C/400F.
Roll out your puff pastry onto a chopping board and spoon in the mixture from one short end to the other, leaving around an inch of space at each end of the pastry. Pack it down with your hands to start creating a log shape (see video for more detail on how to do this).
Pat the mushrooms dry with a kitchen towel to remove any moisture and then place them along the mixture stem side up. Top the mushrooms with the rest of the mixture, patting down again with hands until the mixture is compact and evenly covering everything.
Brush soy milk around the edge of the pastry and then bring each side of the pastry up over the filling, sealing together in the middle (think of it like wrapping a present). Fold the ends up to seal the pastry together, again like a present.
Prepare some parchment paper and roll the pastry over onto the paper, so that the seal is on the bottom*. Brush the top with soy milk all over and gently score a criss cross pattern with a knife.
Bake the wellington in the oven for 30-45 minutes (depending on your oven it may take less or more time). From 30 minutes keep an eye on it, and you take it out when the pastry is perfectly golden brown. Serve with a full roast, or some gravy and sweet potato fries!
*I used Tesco’s Ready Rolled Puff Pastry (375g), but any brand will work fine!
*I didn’t do this in the video, but another way of doing this is by flipping the wellington over. If you place a lined baking tray on top of the pastry once it has been sealed, you can carefully flip the pastry over onto the baking tray making the seal go underneath.
The principle of this wellington can be used with a variety of fillings, so get experimental and try out different vegetables such as squash, sweet potato, carrots, courgettes.