Mushroom Wellington
Member recipe

Mushroom Wellington

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Serves 4

This dish has an Exotic twist on the traditional Beef Wellington. With the inclusion of the Eryngii Exotic Mushroom and Shiro Shimeji Exotic Mushroom, the dish is transformed from an old classic to a new, flavorsome interesting dish. This dish is an excellent Meat-Free alternative to Christmas Dinner! For more Exotic Mushroom recipes, visit!

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  • 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


    1. Chop 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
    2. Blitz the mixture in a food processor until almost smooth, then set aside
    3. Chop the Eryngii in half and separate the Shiro Shimeji
    4. Roll 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
    5. Brush 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
    6. Bake in the oven for 25 minutes at 190C and serve with seasonal vegetables for a meat-free alternative to Christmas Dinner

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