Spiced Grains & Chestnut Mushroom Wellington
Wow your friends and family with this impressive centrepiece to any feast. Serve with roast potatoes, vegetables and gravy for a classic roast or creamy mash and wilted spinach for a Friday night banger. The sweet spices of the Grains & Chestnuts mix perfectly with the rich earthy mushrooms to create an all-round crowd-pleaser.
1 hour + chilling time
Suitable for vegans
- 2 x 250g pouch of Merchant Gourmet Spiced Grains & Chestnuts
- 1 Onion
- 2 cloves of garlic
- 8 Portobello mushrooms
- 30g MG Dried Porcini Mushrooms
- 1 pack Chestnut Mushrooms
- 1 ready-to-roll pack of puff pastry 500g (check this is vegan)
- Plant-based milk
- Preheat oven to 180c.
- Place portobello mushrooms on a baking tray and drizzle with olive oil and a sprinkle of salt, pepper and fresh thyme. Finely slice 1 clove of garlic and lay this on top. Bake for 30 minutes and set aside to cool.
- Chop onion and garlic and fry in olive oil until softened then add chopped chestnut mushrooms and porcini and continue to fry until softened.
- Add the Spiced Grains & Chestnuts and a splash of water and cook until this mixture becomes slightly sticky – approx. 5-10minutes. Set aside to cool.
- Cut the block of puff pastry into 1/3 and 2/3 and with the smaller piece roll this out to a rectangle about 15cm by 30cm and place on baking paper on a baking tray with the larger piece, roll out to a rectangle of similar thickness but larger.
- Put a layer of the cooled Spiced Grains & Chestnut mixture in the middle of the base rectangle and flatten.
- Place portobello mushrooms on top of each other flat side down so that you have 4 pairs.
- Place these mushrooms along the centre of the filling and press down.
- Now shape more of the Spiced Grains & Chestnut filling around the mushrooms to create a domed log shape.
- Brush the edges of the base sheet with plant-based milk and then gently place the larger rectangle on top of the filling, shaping around and trying to avoid any air bubbles. Cut around the edge of the rectangle leaving about a 2 cm border then press together with a fork to create a nice pattern.
- Gently score the top with the back of a knife or decorate with any leftover pastry.
- Glaze with plant based milk and then put into the oven for 30 minutes, turning down if the top becomes too brown.
- Remove from the oven and serve alongside traditional roast sides or a decadent creamy mash and greens for a show-off dinner.
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