BOSH! Classic Mushroom Wellington

1:30 h

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 veganWe 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.

Start cooking ➞




For the recipe

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp olive oil<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tsp peppers<item-todo-done><item-todo-done>2 tsp light brown sugar<item-todo-done><item-todo-done>4 tbsp plant-based milk<item-todo-done><item-todo-done>1 x 180g vacuum packed pre-cooked chestnuts<item-todo-done><item-todo-done>7 garlic cloves<item-todo-done><item-todo-done>6 sprig of fresh thyme<item-todo-done><item-todo-done>5 sprigs of fresh rosemary<item-todo-done><item-todo-done>1 large red onion<item-todo-done><item-todo-done>300g chestnut mushrooms<item-todo-done><item-todo-done>125ml white wine<item-todo-done><item-todo-done>250g pecans<item-todo-done><item-todo-done>2 slices of seeded bread - around 80g<item-todo-done><item-todo-done>2 ready-rolled plant-based shortcrust pastry sheets<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 portobello mushrooms - around 160g<item-todo-done>

Before you start

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

Prepare the portobello mushrooms

  • 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, cook the onions

  • 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

Finish the Wellington mixture

  • 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

Start arranging your Wellington

  • 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

    Seal the Wellington

  • 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

Finish and bake

  • 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
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