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BOSH! Classic Mushroom Wellington

BOSH! Classic Mushroom Wellington
BOSH! Classic Mushroom Wellington

Sunday lunches are a big deal here in the UK. They're the perfect way to get the family round the dinner table for a communal chow down and a chit chat. Roast dinners usually revolve around a big piece of roast beef, lamb, pork or chicken, which obviously poses a problem if you're vegan

We like a Sunday lunch just as much as the next person so we decided to design a dish that makes a great Sunday lunch centrepiece.

If you're a fan of Sunday lunch and you're looking for something to replace the meat, this Mushroom Wellington has come to save the day.

Ingredients
Method

Ingredients

Mushroom Wellington

  • 7 garlic cloves
  • 5 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 4 portobello mushrooms (about 160g)
  • 1 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 dairy-free shortcrust pastry
  • 4 tbsp plant-based milk

Method

  1. 1.

    Preheat oven to 200°C | Line 2 baking trays with parchment paper | Large frying pan on a medium heat | Food processor | Pastry brush, optional | Pastry cutters, optional


    Peel and mince 4 of the garlic cloves using a sharp knife | Remove 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 one of the lined baking trays 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 the tablespoon of 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, peel and finely chop the remaining 3 garlic cloves | Remove 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 off | 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 lined 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 off 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 | Set the excess pastry aside 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