"This indulgent version of a meat-free Wellington will impress all your guests! It has hearty and delicious flavors such as mushrooms, chestnuts, and goat's cheese and is the key to everyone's heart!"
Mushroom and Chestnut Wellington
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 18
Recipe Card
ingredients
- 450 grams puff pastry
- 3 pieces chopped shallots
- 250 grams spinach
- 2 tablespoons butter
- 2 pieces sliced leeks
- 4 sprig of thyme
- 4 sprig of oregano
- 3 cloves garlic
- 300 grams cremini mushrooms
- 150 grams shiitake mushrooms
- 50 grams hydrated chanterelle mushrooms
- 200 grams chestnuts
- 150 grams goat cheese
- To Taste salt and pepper
Method
Step 1
Prepare filling: Add a teaspoon of butter and sauté spinach until wilted. Drain the spinach and squeeze out the water as much as possible. Roughly chop and set aside.
Step 2
In the same pan, add butter and sauté shallots until translucent.
Step 3
Add leeks and cook for about 5 minutes, until softened and slightly caramelized.
Step 4
Add 3 garlic cloves, thyme leaves, and oregano.
Step 5
Add mushrooms and sauté for 5 minutes.
Step 6
Transfer everything to a bowl, stir in chestnuts and spinach, and leave the mixture to cool.
Step 7
Once cooled, stir in goat's cheese.
Step 8
Lay large sheet of clingfilm on your surface and place the mixture into the middle, then slowly wrap the clingfilm around the mixture and mold it into a cylinder, twisting both sides of the clingfilm and rolling it against the table to form a tight cylinder.
Step 9
Leave it to completely cool for at least an hour or prepare overnight, until it's completely firm.
Step 10
Preparing the Wellington: Preheat oven to 200ºC (400ºF).
Step 11
Dust the work surface with flour and roll the puff pastry into a rectangle that will fit the width of your filling.
Step 12
Lay the filling on the puff pastry and unwrap it.
Step 13
Whisk together the egg and milk to create an egg wash.
Step 14
Brush the edges of the puff pastry. Slowly roll the puff pastry around the filling until the puff pastry closes up and joins from underneath the filling.
Step 15
Seal both ends of the Wellington with your fingers or a fork.
Step 16
Cut up the pastry trimmings into decorations of your choice and use the egg wash to place it on the Wellington.
Step 17
Place on a baking sheet lined with parchment paper and brush the Wellington with the egg wash.
Step 18
Bake for 30 minutes until the pastry is golden brown and crisp. Leave to rest for 5-10 minutes before slicing.