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Portobello Mushroom Wellington

Portobello Mushroom Wellington
Portobello Mushroom Wellington

Looking for some tasty vegan Christmas meal ideas?

The famous BOSH mushroom wellington recipe has been cooked by thousands of you all over the world every Christmas and boy do we get some messages afterwards hearing how many of you LOVED it.

It really is an utterly delicious veggie Christmas option, and we know that even the meat eaters at your dinner table will be wanting to steal your plate... so make sure you make it big enough to go around!

Like this? Get the BOSH! cookbook!

This tasty vegan Portobello Mushroom Wellington is the perfect meal for veggie Christmas dinner.

Ingredients
Method

Ingredients

Mushrooms

  • 4 portobello mushrooms
  • 4 cloves Garlic (minced)
  • 1 tbsp Fresh Thyme (leaves)
  • 1 tbsp Fresh Rosemary (finely chopped)
  • Splash Olive oil
  • Sprinkle Salt
  • Sprinkle Pepper

Nut Roast

  • Splash olive oil
  • 1 large red onion (finely chopped)
  • 1 tbsp fresh rosemary (finely chopped)
  • Sprinkle Salt
  • Sprinkle Pepper
  • 1 cup white wine
  • 1/2 tbsp brown sugar
  • 2 cups chestnuts
  • 2 cups pecans
  • 2 slices seeded bread
  • 1/2 cup vegetable stock

Wellington Case

  • 2 blocks short crust pastry (you will have some left over)
  • 1/2 cup soy milk (for brushing and sticking)

Method

  1. 1.

    1 Put the portobello mushrooms in a baking tray & cover in a splash of olive oil

  2. 2.

    2 Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms

  3. 3.

    3 Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool (this gives you the time you need to prepare the next stage of the dish)

  4. 4.

    4 Put the red onion in a pan with olive oil & fry until it’s translucent

  5. 5.

    5 Add the rosemary, thyme, salt, pepper & cook them together until they start sticking

  6. 6.

    6 Add a cup of white wine & cook the alcohol off

  7. 7.

    7 Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl

  8. 8.

    8 Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs

  9. 9.

    9 Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!)

  10. 10.

    10 Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine)

  11. 11.

    11 Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry (laid out on a baking tray)

  12. 12.

    12 Mould the mixture with your hands into a large, thin, wide sausage shape

  13. 13.

    13 Put the pre cooked portobello mushrooms on top of the “sausage”

  14. 14.

    14 Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands

  15. 15.

    15 Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound

  16. 16.

    16 Push the pastry down with your fingers

  17. 17.

    17 Cut off the edges of the pastry with a pizza cutter (or a very sharp knife) & remove the excess (use this to cut of shapes to decorate your wellington)

  18. 18.

    18 Seal the edges with a fork - take care here, make it look good!

  19. 19.

    19 Decorate your wellington with shapes you cut out of the spare pastry & fork in air holes

  20. 20.

    20 Bake at 200℃ (392℉) for 40 minutes (be sure to CHECK after 30 minutes, if it looks ready, take it out of the oven!)

  21. 21.

    21 Use a bread knife to carve the Wellington into slices

  22. 22.

    22 Serve with all the trimmings

  23. 23.

    BOSH!