Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(59 ratings)

By

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

This smart all-in-one vegetarian main is perfect for entertaining on winter nights

Nutrition and extra info

Additional info

  • Freeze when assembled, before baking
  • Vegetarian
Nutrition info

Nutrition

kcalories
790
protein
22g
carbs
47g
fat
59g
saturates
32g
fibre
6g
sugar
4g
salt
1.75g

Ingredients

  • 4 large field mushrooms
  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • about 400g/14oz spinach leaves
  • a dusting of flour
  • 1 tbsp picked thyme leaves
  • 500g block all-butter puff pastry
  • 140g Stilton, sliced
  • 1 egg, beaten

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Method

  1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
  2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
  3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
  4. Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

Recipe from Good Food magazine, October 2009

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Comments

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EllaGwen11's picture
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Absolutely gorgeous and easily adapted to suit tastes. Great recipe.

annkensmith's picture
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Absolutely agree with everyone who gives this recipe 5 stars. Cooked the mushrooms for much longer than suggested until they had a good colour and were oozing liquid. (might be the answer to those thought them tasteless - uncooked mushrooms wouldn't have much flavour...) Squeezed every last drop of liquid out of the mushrooms and spinach and used lots of garlic, nutmeg and black pepper. Used water to seal edges of the pastry - not egg as it's just too slippery and messy and then baked for about 20 mins (not 40 as stated). Served on a bed of ratatouille, they made a perfect veggie Christmas dinner. Yeah!

roryspringthorpe's picture
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these are great and really simple to do - don't worry about being soggy - just make sure that you really strain the spinach (use some kitchen towel to soak up water perhaps) and do the same with the mushrooms. we love them so much we had for Christmas dinner this year - went down a treat!
they store well too and can easily be re-heated if made in advance but make sure you cook well the first time to avoid pastry going soft.

apirie's picture
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Tasted great. Found this recipe in the BBC Good Food Vegetarian Christmas Magazine and made for Christmas Day but I will certainly make it again now that I have read all the comments on this site. I preparedthe day before and lots of juice leaked out onto the baking tray but it cooked off okay. I will try again making sure I squeeze the life out of the spinach!

menglish73's picture
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Tasted lovely and was pretty easy to make, mine turned out huge - always a bonus! Added nutmeg and extra garlic and it was delicious.

sallysparrow's picture

We had these for Christmas dinner and they were wonderful.Really tasty, easy to make and a real hit with everyone.

nicolamc's picture
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I have made this recipe twice now and each time the food was cooked in 20 minutes rather than the suggested 40 minutes. I put a pancake between the mushroom and the pastry to stop any juices being absorbed by the pastry.

Delicious, great new veggie idea, to make this festive use a large star cutter for the top of the Mushroom Wellingtons.

tombisan's picture
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Lovely! Made it last night. Made sure the mushrooms and spinach were cooked well and no juice was left, and took everybody’s advise and seasoned well, extra garlic and nutmeg in the spinach, and cooked for about 35 minutes. We were both amazed at how mellow the stilton tasted so give it a go even if you are not that fond of stilton. Looking forward to trying the next one with goats’ cheese. YUMMY

tombisan's picture
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Lovely! Made it last night. Made sure the mushrooms and spinach were cooked well and no juice was left, and took everybody’s advise and seasoned well, extra garlic and nutmeg in the spinach, and cooked for about 35 minutes. We were both amazed at how mellow the stilton tasted so give it a go even if you are not that fond of stilton. Looking forward to trying the next one with goats’ cheese. YUMMY

mrshollands's picture
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Really nice, made this with Brie and was lovely! Also froze some and they were good too!

mrshollands's picture
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Really nice, made this with Brie and was lovely! Also froze some and they were good too!

skibabe_sal's picture
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Fantastic recipe for both veggies and non veggies. Used brie and lots of seasoning (more garlic, plenty of salt & pepper & nutmeg), in fact probably a bit too much but was worried after comments about blandness, mine certainly weren't bland!
Cooked one straight away and froze 3. Later cooked others from frozen at 180c for 40 mins and they were perfect, so a a great prepare ahead dish.
Be prepared for a really filling meal!

smidgekat's picture

I left a previous post about these with top rating. However, I froze some to eat later. They freeze fine but I found that having been frozen they somehow lost the stilton taste and seemed "fatty" rather than "cheesy". Much better fresh.

bastienne's picture

absolutely delicious, served with a green salad. I substituted the Stilton with Wensleydale as we do not like stilton. definitely 5 star.

sds_84's picture
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Stunning.

So little effort for such a result. Mine were ready five minutes or so before the stated time. That may be oven variance - so just keep an eye on yours when you cook them.

They looked like 'showing off' food.

sianedwards's picture

Absolutely delicious!! I added onions to the mushrooms when cooking to add extra flavor and served with honey and thyme carrots. Will so make these again.

pigasussy's picture

I've chosen this recipe for a special dinner this weekend and made them this evening as a trial run... they smell absolutely divine and the puff pasty is very forgiving for those of us who are all fingers and thumbs. However I found them a little disappointing flavour wise. i'll double the amount of stilton I used and add more garlic to the spinach too. A splash of port (I always have a bottle on the go for cooking with) will also enhance the flavour in the mushroom which needs something extra to make it earn its place. However I have to say my husband, who feels as if he's starved if he hasn't had a lump of meat thrown in his general direction, was very complementory! :D

cebaines's picture
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I make these regularly, with large portobelos for special occasions, or just a load of sliced button mushrooms for not-so-special occasions (makes it more of a posh pasty than a Wellington). I love them. They do need a good season as other reviews state. I generally add 2 cloves of garlic and a bit extra stilton as I like strong flavours. You must make sure that you pat the mushrooms dry and really squeeze out the moisture from the spinach though to avoid soggy pastry. They freeze very well.

mcemmabell's picture
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These came out pretty tasty, only took ten minutes in the oven though.

Not sure if they're worth all the preparation, my pastry turned out a bit dry and flat (not sure why, I used jus-rol). Probably would make them again using some cream cheese (to cut down on fat), and to see if they puff up properly second time round.

callychally's picture

Tried them yesterday and they went down really well BUT....790 kcalories?? fat 59 g?? I feel a heart attack coming on! Will make them again .... but only once a year!!

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