Mushroom Wellington
This is a delicious dish to make on any special day or even Sunday gatherings and never fails to hit the right ‘spot’ and wow guests.
Serves 4-6 (depending on slice sizes)
Ingredients
• 2 packs of ready rolled shortcrust pastry
• 8 Portobello mushrooms
• 2 sprigs of fresh rosemary
• Olive oil for drizzle
• 1 tbsp soya sauce for drizzle
Stuffing ingredients
• 1 cup walnuts
• 1 cup white cabbage finely sliced
• 1 cup mushrooms (any variety) finely chopped
• 4 slices of sourdough bread (or any bread you have and needs to be used)
• 1/4 cup fresh parsley
• 1/4 cup fresh coriander
• Juice from grilled mushrooms
• 1 tsp olive/sunflower oil
• 1 tsp truffle oil
• 2 tbsp soya sauce
• ½ cup of fresh cranberries
• 1/4 tsp black pepper
Method
1. Pre-heat oven 180C/360F
2. On a flat baking tray, spray some oil and top with 8 Portobello mushrooms, the rosemary and drizzle with a little olive oil and soya sauce. Bake for 20 minutes.
3. In a frying pan, add oils, mushrooms and cabbage and sauté for a few minutes.
4. Add cranberries, parsley, coriander, black pepper, soya sauce and stir for a couple minutes. Leave to one side.
5. Meanwhile in a food processor add walnuts and bread, blend until fine crumbs.
6. Add all other ingredients from the frying pan to the food processor and mix until it comes together.
7. On a clean floured work surface, roll out one pastry roll until it is 1/4-inch thickness and lay on a flat baking tray or one lined with baking paper.
8. Lay mushrooms on top of the pastry lengthways, one mushroom facing up, one facing down with them overlapping, leaving enough pastry uncovered around the outside.
9. Top mushrooms with stuffing mixture.
10. Brush water around the bottom pastry edge so when you lay the top pastry on top, it will stick.
11. Roll out the 2nd pastry roll and put on top of the mushroom and stuffing mix.
12. Push edges down with your finger and then go around the edges with a fork
13. Cut away excess pastry.
14. Create a 'slit' for air along the top of the pastry x 4.
15. Brush the top with plant-based milk.
16. Bake in oven for 30 minutes until golden brown.
17. Enjoy with your favourite roasties!
*Varieties: instead of using mushrooms, another great, tasty and colourful option is a) sweet potato or b) butternut squash. Either option, they need to be cooked before coating with the stuffing and wrapping with the pastry.
- For the sweet potato, simply wash it, take of the head and tail and steam for 20 minutes in a pan with a little water
- For the butternut squash, you can leave the skin on or remove it, the choice is yours. If you leave the skin on, wash and remove the top and tail and slice the squash lengthways. When you have the 2 halves, remove all the seeds from the middle (you can keep these to one side and roast them for a delicious nutritious snack later) and either steam or roast in the oven for 40 minutes.
When the veggies are ready, simply follow the above steps from No. 8 onwards, ensuring the stuffing/pate mix goes on the bottom layer of the pasty, then add the vegetable before covering again with the stuffing/pate mix and topping with top layer of pastry.
