baking
Festive Portobello Mushroom Wellington
A show-stopping vegan Christmas dinner featuring portobello mushrooms encased in a nut roast filling, baked in shortcrust pastry.
From YouTube · Nov 20, 2017
A show-stopping vegan Christmas dinner featuring portobello mushrooms encased in a nut roast filling, baked in shortcrust pastry.
About 10 min
Prep time
1 hr 25 min
Cook time
About 1 hr 35 min
Total time
1 serving
Yield
Ingredients
16 ingredientsAdjust servings
Ingredients update with servings
- 4 portobello mushrooms
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, leaves
- 1 tbsp fresh rosemary, finely chopped
- Splash olive oil
- Optional: Sprinkle salt
- Optional: Sprinkle pepper
- 1 large red onion, finely chopped
- 1 cup white wine
- 1/2 tbsp brown sugar
- 2 cups chestnuts
- 2 cups pecans
- 2 slices seeded bread
- 1/2 cup vegetable stock
- 2 blocks short crust pastry
- 1/2 cup soy milk
Method
22 steps- Put the portobello mushrooms in a baking tray & cover in a splash of olive oil
- Sprinkle the rosemary, thyme, salt, pepper & garlic over the top of the mushrooms
- Bake at 200℃ (392℉) for 15 minutes & once they’re ready, set to one side to cool
- Put the red onion in a pan with olive oil & fry until it’s translucent
- Add the rosemary, thyme, salt, pepper & cook them together until they start sticking
- Add a cup of white wine & cook the alcohol off
- Add some brown sugar & mix it round so it caramelises, pour the mixture in a glass mixing bowl
- Put the chestnuts, pecans & bread in a food processor & whiz them all up into crumbs
- Add the crumbly mixture into the glass bowl with the onions & pour in the vegetable stock (gradually!)
- Stir the mixture round with a wooden spoon so it clumps up (it needs to feel like plasticine)
- Push 1 cm thick layer of the mixture onto a sheet of shortcrust pastry laid out on a baking tray
- Mould the mixture with your hands into a large, thin, wide sausage shape
- Put the pre cooked portobello mushrooms on top of the “sausage”
- Encase the mushrooms in the rest of the nutty mixture & smooth it out with your hands
- Carefully lay the second sheet of shortcrust pastry over the top of the nut roast mound
- Push the pastry down with your fingers
- Cut off the edges of the pastry with a pizza cutter or a very sharp knife & remove the excess
- Seal the edges with a fork
- Decorate your wellington with shapes cut out of the spare pastry & fork in air holes
- Bake at 200℃ (392℉) for 40 minutes, checking after 30 minutes and removing if it looks ready
- Use a bread knife to carve the Wellington into slices
- Serve with all the trimmings
Recipe notes
Equipment
- baking tray
- food processor
- pizza cutter
- fork
- bread knife
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