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Big BOSH! Roast - Mushroom Wellington
Whether it’s Christmas, Thanksgiving or just a normal Sunday, a roast dinner is the epitome of traditional food. We’ve based ours around a glorious centrepiece mushroom wellington, one which is fluffy, rich, full of texture and incredibly moreish, and goes great with any gravy. This meal should satisfy even the fussiest of dinner guests.
You can get the ingredients for this dish from any local supermarket. We’ve used ingredients that are accessible to everyone, but feel free to add in anything extra!
This mushroom wellington is…
Packed full of flavour
Loaded with nutrients
100% plant-based and vegan
This is the perfect meal to impress everybody around the dinner table. Get the whole family together and spend a lazy afternoon in the kitchen cooking up a storm! You can even use the leftovers as a midweek treat.
If you want to get the full recipe on the BOSH! Roast, which includes this amazing wellington, you can get your hands on it in our brand new cookbook which will be available next month! This will include our crispy Rosemary & Thyme Roast Vegetables and our thick Red Wine Gravy.
We hope you enjoy our super rich Big BOSH! Roast! You can thank us later.
Like this? Get the BOSH! Cookbook. http://smarturl.it/BOSHCookbook
- 7 garlic cloves
- 5 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 portobello mushrooms
- 4 tsp + 1 tbsp olive oil
- 1 tsp salt, plus a little extra
- 2 tsp black pepper, plus a little extra
- 1 large red onion
- 2 tsp light brown sugar
- 300g chestnut mushrooms
- 125ml white wine
- 200g vacuum-packed chestnuts
- 250g pecans
- 2 slices seeded bread (about 80g)
- 2 sheets ready-rolled vegan shortcrust pastry
- 4 tbsp plant-based milk
Mince 4 of the garlic cloves using a sharp knife. Strip the leaves from 4 rosemary and 4 thyme sprigs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop.
Lay the portobello mushrooms on a lined baking tray with the stems pointing up. Drizzle 1 teaspoon oil over the gills of each mushroom and sprinkle with a little salt and pepper. Divide the chopped rosemary, thyme and garlic between the mushrooms. Put the tray in the oven and cook for 15 minutes. Remove and set aside.
Meanwhile, peel and finely chop the red onion. Add 1 tablespoon oil to the frying pan. Add the red onion to the pan and sauté for 10 minutes, stirring regularly, until softened.
While the onions are cooking, finely chop the remaining 3 garlic cloves. Strip the leaves from the remaining rosemary and thyme sprigs and finely chop. Measure 1 teaspoon salt, 1 teaspoon of the pepper and the sugar into a small bowl. Add the garlic, rosemary, thyme, salt, pepper and sugar into the pan and stir everything round for 1 minute.
Put the chestnut mushrooms into the food processor and whizz until very finely chopped. Tip them into the pan, increase the heat to high and cook until softened and all the liquid has evaporated, about 5–7 minutes.
Pour the white wine into the pan and stir it around for about 3 minutes, or until almost all the liquid has cooked of. Tip the mixture into a large mixing bowl and leave to cool for 5 minutes.
Put the chestnuts, pecans and bread into the food processor and whizz until they resemble breadcrumbs (you may need to do this in batches). Add to the bowl with the onions. Using a wooden spoon, thoroughly stir everything together until you have a thick dough-like mixture.
Lay 1 pastry sheet on the other baking tray. Spread half the chestnut mixture lengthways down the middle of the pastry sheet. Use your hands to mould it into a rectangle shape with a flat top, leaving at least a 3cm gap on all four sides. This shape will dictate the shape of the Wellington so make sure it’s nice and straight and level on top.
Place the 4 cooked portobello mushrooms neatly on top of the chestnut mixture, stems facing up, making sure the sides of the mushrooms don’t hang of the edges. Layer the rest of the chestnut mixture over the top, encasing the mushrooms. Smooth and shape into a neat, long, rectangular mound.
Using a pastry brush or your finger, brush a little of the plant-based milk around the exposed pastry edge. Lay the second pastry sheet over the mushroom filling and press it all down well, ensuring there are no air Bubbles. Seal the edges by pushing down all the way round the filling with your fingers. Trim any excess pastry from the edges, making sure you leave a 11⁄2cm crust around the base of the Wellington. Put the excess pastry to one side for later. Use a fork to crimp all around the edges of the pastry to firmly seal the Wellington and to make it look nice.
Roll out the excess pastry if necessary and use a pastry cutter to cut out Shapes. Brush the Wellington lightly with the plant-based milk and decorate the top with the pastry shapes. Brush the shapes with the plant-based milk. Pierce some air vents in the top of the Wellington with a fork or sharp knife.
Put the Wellington in the oven and bake it for 40 minutes, checking after 30 minutes (if it looks ready, remove it from the oven). Use a bread knife to carefully cut the Wellington into slices and serve.