Vegetarian mushroom Wellington with chestnuts
Prep: 45 min · Cook: 40 min · Makes: 6 · For:
Every Christmas table deserves a vegetarian main that is more than an afterthought. This mushroom Wellington is rich, savoury and festive, with a filling of mushrooms, chestnuts, walnuts and spinach wrapped in crisp puff pastry. Do not be surprised if the meat-eaters ask for a slice too.
Serve it with
It goes with all the classic trimmings: roast potatoes, braised red cabbage, glazed carrots and a good vegetarian gravy.
Tips
- Cook out the liquid. Wet mushrooms make soggy pastry. Keep going until the pan is dry.
- Squeeze the spinach hard. A clean dish towel works well.
- Cool the filling completely before it meets the pastry.
Variations
- Cranberry layer: spread a few spoonfuls of cranberry sauce over the bottom sheet before adding the filling.
- Cheese: crumble some goat's cheese or feta through the filling.
- Little parcels: make individual Wellingtons from squares of pastry and bake them for about 25 minutes.
Ingredients
- 1¾ lb mixed mushrooms (cremini, oyster, shiitake)
- 2 shallots
- 2 garlic cloves
- 4 sprigs of fresh thyme
- 2 tbsp olive oil and 1½ tbsp butter
- 7 oz fresh spinach (about 6 packed cups)
- 1½ cups cooked, peeled chestnuts (about 7 oz)
- ½ cup walnuts
- ½ cup dry breadcrumbs
- 1 tbsp soy sauce
- 1 tsp smoked paprika (optional)
- 2 sheets of frozen puff pastry (one 17 oz box), thawed
- 1 egg, beaten (or 2 tbsp plant milk for a vegan version)
- salt and black pepper
Method
- Chop the mushrooms finely, by hand or in short pulses in a food processor. Finely chop the shallots and garlic.
- Heat the oil and butter in a large pan. Cook the shallots for 3 minutes, then add the mushrooms, garlic and thyme leaves. Cook over a medium-high heat for 15 minutes, stirring, until all the liquid has gone.
- Stir in the soy sauce and smoked paprika and cook for 1 more minute. Tip into a large bowl.
- Wilt the spinach in the same pan, then squeeze out as much water as you can and chop it.
- Roughly chop the chestnuts and walnuts and add them to the mushrooms with the breadcrumbs and spinach. Season well and let the filling cool completely.
- Heat the oven to 400°F (200°C). Lay one sheet of pastry on a lined baking sheet and shape the filling into a firm log down the middle, leaving a 1-inch border.
- Brush the border with egg, lay the second sheet over the top and press the edges together. Trim and crimp with a fork. Brush all over with egg and score a pattern on top.
- Bake for 35-40 minutes until puffed and deep golden. Rest for 10 minutes before slicing.
Questions
Can I make it vegan?
Yes. Use oil instead of butter, check the puff pastry is made without butter (many store-bought ones are), and brush it with plant milk instead of egg.
Can I make it ahead?
Make the filling up to 2 days ahead and keep it in the fridge. Assemble the Wellington on the morning and keep it chilled until it goes into the oven.
Is there a nut-free version?
Leave out the walnuts and add ⅓ cup more chestnuts or some cooked lentils instead.
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