Melty mushroom Wellingtons

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Results 41-60

• JackSparrow

  26 July 2011

  JackSparrow rated and commented on this recipe

  

  Crowd pleaser! Looks so tricky but actually quite simple with some patience

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• CallyChally

  31 July 2011

  CallyChally commented on this recipe

  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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• emmabell

  03 August 2011

  emmabell rated and commented on this recipe

  

  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.

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• cebaines

  19 August 2011

  cebaines rated and commented on this recipe

  

  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.

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• PigasusSY

  27 October 2011

  PigasusSY commented on this recipe

  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

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• Siany

  03 November 2011

  Siany commented on this recipe

  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.

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• sds84

  29 November 2011

  sds84 rated and commented on this recipe

  

  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.

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• elmy

  29 November 2011

  elmy commented on this recipe

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

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• Smidgekat

  07 December 2011

  Smidgekat commented on this recipe

  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.

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• skibabe

  08 December 2011

  skibabe rated and commented on this recipe

  

  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!

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• MrsH

  13 December 2011

  MrsH rated and commented on this recipe

  

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

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• MrsH

  13 December 2011

  MrsH commented on this recipe

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

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• Tombisan

  14 December 2011

  Tombisan commented on this recipe

  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

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• Tombisan

  14 December 2011

  Tombisan rated and commented on this recipe

  

  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

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• My Recipes

  17 December 2011

  My Recipes rated and commented on this recipe

  

  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.

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• sallysparrow

  27 December 2011

  sallysparrow commented on this recipe

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

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• english73

  29 December 2011

  english73 rated and commented on this recipe

  

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

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• Amanda

  31 December 2011

  Amanda rated and commented on this recipe

  

  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!

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• Rory.springthorpe

  02 January 2012

  Rory.springthorpe rated and commented on this recipe

  

  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.

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• Purity

  08 January 2012

  Purity rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

Freeze when assembled, before baking

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

790 kcalories, protein 22.0g, carbohydrate 47.0g, fat 59.0 g, saturated fat 32.0g, fibre 6.0g, sugar 4.0g, salt 1.75 g

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