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Mushroom wellington

• Vicki Smallwood

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Serves 6 - 8

A little effort

Prep: 25 mins

Cook: 50 mins

plus cooling

A star rating of 5 out of 5.19 ratingsRate

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Serve our meat-free version of beef wellington for your next Sunday lunch, where mushrooms provide a deliciously meaty texture

Vegetarian

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Try our mushroom Wellington then check out our vegetarian wellington, cauliflower wellington and more vegetarian entertaining ideas.

Traditionally a wellington consists of a fillet of beef, spread with pâté and wrapped in puff pastry, baked and served sliced. In this vegetarian version mushrooms provide a delicious meaty texture and, along with nuts, herbs and spices, pack in plenty of flavour.

How to make the perfect mushroom wellington: cook's tips

• If your baking tray is large enough to work off then try assembling the wellington on it to make moving it easier.
• The choice of mushrooms is up to you – just stick to the given weights.

How to make mushroom wellington in advance: Just wrap and seal the mushroom mixture in the pastry then chill, for up to eight hours before brushing with beaten egg and baking as per the recipe.

How to serve mushroom wellington: Serve whole to the table, then slice and plate up with green vegetables and potatoes of your choice.

Can I reheat mushroom wellington? It's best eaten on the day it’s made although it can be reheated, just make sure its piping hot before serving.

Mushroom wellington recipe

Ingredients

Nutrition

• 40g butter

• 1 red onion

  finely chopped

• 1 garlic clove

  crushed

• 600g chestnut mushrooms

  chopped

• 200g oyster mushrooms

  chopped

• 2 tbsp soy sauce

• 1 tsp dried rosemary

• 1 tsp paprika

• 75g ground almonds

• 100g walnuts

  toasted and roughly chopped

• 375g ready-rolled puff pastry

• 2 tbsp wholegrain mustard

• beaten egg, to seal and glaze

Nutrition: per serving

• kcal411
• fat31.5g
• saturates10.1g
• carbs18.7g
• sugars3.5g
• fibre3.3g
• protein11.3g
• salt1.3g

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Method

• step 1

  Melt the butter in a large frying pan and cook the onion until softened before adding the garlic and mushrooms. Continue to cook, stirring from time to time, until the mix is dry and considerably reduced. This will take about 10-15 mins, but the mix needs to be dry. Add the soy sauce and cook, stirring, for 1 minute before removing from the heat and stirring in the rosemary, paprika and nuts. Season to taste and set to one side to cool.

• step 2

  Heat the oven to 200C/180c fan/gas 7. Unwrap the pastry and spread with the mustard, leaving a 2cm border all the way round. Spoon the cooled mushroom mixture evenly down the centre of the pastry. Brush the edges of the pastry with beaten egg before drawing the two long edges together and pinching well to seal. Seal the ends together in the same way.

• step 3

  Carefully turn the wellington over so the seam is no longer visible. Brush with beaten egg before scoring lightly with a pattern of your choice (diamonds or simple lines look good). Bake in the oven for 25-30 mins or until golden and crisp. Allow to cool for 5 mins before serving in thick slices.

Discover more delicious mushroom recipes

Authors

Vicki Smallwood

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A star rating of 5 out of 5.19 ratings

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