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Mushroom Chestnut Wellington with

Mushroom Chestnut Wellington with Flaky Puff Pastry Delight

  • Author: Anna
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Mushroom Wellington is a delicious vegetarian twist on the classic dish, featuring a savory mixture of sautéed mushrooms, chestnuts, spinach, and onions wrapped in crisp puff pastry. Perfect for a festive meal or elegant dinner.

Ingredients

Scale
  • 1 medium red onion (150g), peeled, cut in half lengthways and sliced
  • 280 g chestnut/brown mushrooms (approx 4 cups), wiped clean then sliced
  • 4 cloves of garlic, minced
  • 1 tbsp fresh chopped tarragon
  • 100 g baby spinach (approx 3 1/3 cups)
  • 1 1/2 tbsp olive oil (divided)
  • 1 tbsp balsamic vinegar
  • 1 tbsp butter
  • 1 tbsp red wine (optional)
  • 1 medium egg (beaten, for egg wash)
  • 1 tsp sea salt (divided)
  • 1/2 tsp freshly cracked black pepper
  • 100 g cooked chestnuts (approx 3/4 cup)
  • 3 tbsp fine breadcrumbs
  • 1 x 320g sheet of puff pastry

Instructions

  1. Preheat your oven to 190°C (374°F) and line a baking tray with parchment paper to prepare for baking the Wellington.
  2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the sliced red onions with 1/4 teaspoon of sea salt and cook until soft, about 15 minutes. Stir in 1 tablespoon of balsamic vinegar and cook until the liquid evaporates. Transfer the onions to a large mixing bowl and let cool.
  3. In a large sauté pan, melt 1 tablespoon of butter. Add the mushrooms and cook until soft and their juices have released. Stir in the minced garlic and chopped tarragon for another 1-2 minutes. Increase heat, add red wine if using, and cook until liquid evaporates. Crumble cooked chestnuts into the pan, mix well, then transfer mixture to the bowl with onions to cool.
  4. Heat 1/2 tablespoon olive oil in a pan, add spinach, and cook until wilted. Drain and squeeze out excess liquid, roughly chop it, and add to the mushroom and onion mixture.
  5. Add 3 tablespoons of fine breadcrumbs, remaining 1/4 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper to the mixing bowl. Stir all ingredients thoroughly to combine the filling.
  6. Roll out the puff pastry sheet on a clean surface. Spoon the mushroom filling along the center, shaping it into a sausage form. Fold one side of the pastry over the filling, brush the exposed edge with beaten egg, then fold over the other side, sealing with a fork.
  7. Carefully flip the Wellington so the seam is on the bottom. Score diamond patterns across the top of the pastry with a knife. Brush the entire surface with the beaten egg.
  8. Place the Wellington on the prepared baking tray and bake for 30 minutes or until golden brown and fully cooked.
  9. Remove from the oven and allow to cool slightly before transferring to a serving dish. Slice and enjoy!

Notes

    • Prep Time: 30 minutes
    • Cook Time: 40 minutes
    • Category: Main Course
    • Method: Baking
    • Cuisine: Vegetarian

    Nutrition

    • Serving Size: 1 slice
    • Calories: 300
    • Sugar: 3g
    • Sodium: 400mg
    • Fat: 15g
    • Saturated Fat: 5g
    • Unsaturated Fat: 8g
    • Trans Fat: 0g
    • Carbohydrates: 35g
    • Fiber: 4g
    • Protein: 8g
    • Cholesterol: 50mg

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    Find it online: https://bestblan.com/mushroom-chestnut-wellington-with/