Mushroom & Nut Wellington
Fed up of nut roast? Try this delicious Wellington as your Christmas Main. Serve with all the festive trimmings and a rich gravy.
1 large white onion, chopped
1 leek, chopped
1 head of celery, chopped
½ head of garlic, minced
1 bunch of fresh rosemary and thyme 3 bay leaves
2 tbsp of sunflower oil
A splash of tamari
A splash of veggie Worcester sauce
1 kg of sliced chestnut mushrooms
200g roasted and ground cashews
1 tbsp of English mustard
125g jar of cranberry jelly
750g block of puff pastry
1 egg beaten with a splash of milk
- Heat the oil in a large frying pan. Add the onion, leek, celery, bay and sauté for 5 minutes.
- Add the garlic and herbs and cook on a medium heat until beginning to brown.
- Add the mushrooms and mix well. Cook down until all the water has evaporated from the mushrooms and they are thoroughly browned.
- Take off the heat and stir in the mustard. Adjust the seasoning to taste and leave to cool.
- Roast the cashews in a low oven until they release an aroma. Allow to cool and blend in a processor until nearly smooth.
- In a clean mixing bowl combine the mushroom mixture (herb stalks removed) with the cashews.
- On a floured surface roll out the pastry into an oblong 2-3mm thick.
- Spread the cranberry jelly onto the pastry leaving a 2 inch border all the way round.
- Place the mushroom mixture onto the jelly and brush the edges with the milk and egg mix.
- Fold the long sides of the pastry into the centre so the mixture is wrapped up. Brush with egg to seal. Tuck in the end bits, also brushing with egg.
- Carefully roll the wellington onto a greased baking sheet so that the bottom becomes the top. Brush all over with the egg mixture and score lines into the pastry with a knife.
- Bake in a medium oven (140-150 °C) for approximately 40 minutes.