Mushroom Wellington
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 4 (300g approx) Eryngii
- 140g Shiro Shimeji
- 100g Shiitake
- 200g Roasted Peeled Chestnuts
- 4 (120g approx) Shallots
- 1 (375g) Ready Rolled Puff Pastry
- 1 Egg
Method
- STEP 1Chop the shallots and the Shiitake and fry for 2 minutes along with salt and pepper, when soft, add the chestnuts and cook for a further 2 minutes
- STEP 2Blitz the mixture in a food processor until almost smooth, then set aside
- STEP 3Chop the Eryngii in half and separate the Shiro Shimeji
- STEP 4Roll out the pastry and slice into 4 squares and place two pieces of Eryngii side by side on the left of the pastry, then top with the chestnut and shiitake mix place some Shiro Shimeji mushrooms on top and fold the pastry over
- STEP 5Brush the edges of the pastry with the beaten egg, and for a glossy finish- brush the rest of the pastry with the egg then press down the edges of the wellington and make a small air hole in the top to allow steam to pass through
- STEP 6Bake in the oven for 25 minutes at 190C and serve with seasonal vegetables for a meat-free alternative to Christmas Dinner
