Mushroom Wellington
This festive vegetarian Wellington combines a flavorful blend of Eryngii, Shiro Shimeji, Shiitake, and roasted chestnuts wrapped in a golden puff pastry shell. Each bite offers a delightful medley of earthy mushrooms, nutty chestnuts, and savory shallots, creating a satisfying dish perfect for any special occasion. Serve this elegant meat-free wellington with a side of seasonal vegetables for a delectable holiday feast.
— Constant Cookbook
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
Instructions
- 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
- Blitz the mixture in a food processor until almost smooth, then set aside
- Chop the Eryngii in half and separate the Shiro Shimeji
- 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
- 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
- Bake in the oven for 25 minutes at 190C and serve with seasonal vegetables for a meat-free alternative to Christmas Dinner
Yield
Serves 4
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