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Mushroom ‘Wellingtons’ with Chestnuts & Porcini

Mushroom ‘Wellingtons’ with Chestnuts & Porcini

These super indulgent stuffed mushrooms are guaranteed to impress even the biggest of meat-eaters sat at the table.

By Alex Mackay

  • Serves 4

  • 35 minutes

  • 2 pans

  • Proficient

Suitable for vegetarians

Whole Chestnuts

Ingredients

Instructions

  1. Pre-heat your oven to 220c/ Rack Position on Upper Middle Shelf. Boil your kettle
  2. Carefully unroll your puff pastry and cut into 4 even rectangles. Put the pastry into the coldest part of your fridge, it is much easier to work with when cold
  3. Next, prepare the mushrooms. Get a baking tray and a large bowl. Put the mushrooms, round side down on the tray. Pull out their stalks. Chop the stalks into lentil size pieces. Put them in the bowl. Add the lentils, the chopped (not quartered) chestnuts, 4 tbsp crème fraiche, 6 tbsp sliced chives and the garlic. Season to taste with salt and pepper
  4. Season the mushrooms with salt and pepper. Put a quarter of the lentil mixture into 4 of them. Put a second mushroom, round side up, on top of each to make a sandwich
  5. Next make the egg wash. Get a small bowl. Add the egg yolk and milk. Mix together with a fork
  6. Get the puff pastry rectangles out of the fridge. Brush them with egg wash. With the egg washed side facing down, put the pastry rectangles over the top of the mushrooms. Cup your hands over the top, mould the pastry around the mushrooms, making sure to cover the joints; depending on the size of the mushrooms, you may need to stretch the pastry slightly on the thinner side of the rectangles. Brush the pastry generously all over with egg wash
  7. Bake the mushrooms for 18-20 minutes in the pre-heated oven until the pastry is golden
  8. Make the porcini sauce while the mushrooms bake. Lift the porcini out of the water, pour the water carefully into a small saucepan, there may be a little grit near the bottom, throw this away. Chop the porcini as finely as you can and add to the pan. Bring to the boil and reduce by 1/3. Take the pan off the heat
  9. When the pies are ready and golden, stir the remaining crème fraiche and sliced chives into the sauce. Warm the sauce through but don’t boil it or the crème fraiche will go grainy. Season to taste. Serve with the mushroom Wellingtons

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