Mushroom Wellington

Ingredients

50 g Butter

1 red onion

1 Garlic clove

600 g Swiss brown button mushrooms 

200 g Oyster mushrooms

2 tbsp Soy sauce

1 tsp Dried rosemary

1 tsp Paprika

75 g Ground almonds

100 g Walnuts, toasted and roughly chopped

375 g Puff pastry

2 tbsp Wholegrain mustard

1 Egg, beaten

Mushroom Nutritional Info

Mushroom Wellington

75 minutes
Serves 8

Method

  1. Begin by melting the butter in a large frying pan over medium heat. Add the diced onion and cook until softened, then add the minced garlic and sliced mushrooms. Continue cooking and stirring occasionally until the mixture becomes dry and considerably reduced, approximately 10-15 minutes. Stir in the soy sauce and cook for an additional minute. 
  2. Remove from heat and mix in the chopped rosemary, paprika, and nuts. Season with salt and pepper to taste, then set aside to cool. 
  3. Preheat the oven to 200°C/180°C fan/gas mark 7. Roll out the pastry and spread a layer of mustard over it, leaving a 2cm border around the edges. Evenly spoon the cooled mushroom mixture down the center of the pastry. Brush the edges of the pastry with beaten egg. Fold the long edges of the pastry over the mushroom filling, pinching them together firmly to seal. Seal the ends of the pastry in the same manner. 
  4. Carefully flip the Wellington over so that the seam is on the bottom. Brush the top with beaten egg and lightly score it with a decorative pattern of your choice. Bake in the preheated oven for 25-30 minutes or until golden and crisp. 
  5. Allow the Wellington to cool for 5 minutes before slicing and serving in thick slices.
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55 Morrison Road,
Pukekawa, 2696 New Zealand