Mushroom & Chestnut Wellington Recipe | Waitrose & Partners (2024)

Mushroom & Chestnut Wellington Recipe | Waitrose & Partners (1)

This meat-free marvel will wow all your guests. The filling can be made the day before and chilled overnight, and the leftover goat’s cheese can be added to your cheeseboard later.

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Vegetarian

  • Serves8
  • CourseMain meal
  • Prepare25 mins
  • Cook45 mins
  • Total time1 hr 10 mins
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 x 260g packs Essential Spinach, washed
  • 50g unsalted butter
  • 1 tbsp olive oil
  • 2 leeks, thinly sliced
  • 6 sprig/s thyme, leaves only, chopped, plus a few to decorate (optional)
  • 2 clove/s garlic, crushed
  • 2 x 250g packs chestnut mushrooms, chopped
  • 180g pack Merchant Gourmet Whole Chestnuts, crumbled
  • 100g packs No.1 Moody’s Rosary Ash Goat’s Cheese
  • Plain flour, for rolling
  • 500g pack puff pastry block
  • 1 British Blacktail Free Range Medium Egg yolk
  • 2 tsp milk

Method

  1. Bring a large pan of water to the boil, add thespinach and blanch for 1 minute. Drain, refreshunder cold water, then squeeze out as muchliquid as possible. Roughly chop and set aside.

  2. Heat the butter and oil in a large saucepanand gently cook the leeks for 5 minutes, untilsoftened and caramelised. Add the thymeand garlic and fry for 1 minute, then add themushrooms and fry for 10-12 minutes more,until softened and any liquid has evaporated.Remove from the heat, stir in the chestnuts,tip into a large bowl and leave to cool.

  3. Stir the goat’s cheese and spinach throughthe cooled mushroom mixture. Lay a largesheet of baking parchment on the work surfaceand tip the mixture into the middle. Mouldinto a rough log shape, then roll up tightly inthe parchment to make a 26cm-long cylinder.Chill until firm.

  4. Preheat the oven to 200°C, gas mark 6 andline a baking sheet with parchment. Scatter thework surface with flour and roll the pastry intoa 34x28cm rectangle. Lay the cylinder of fillingon top and unwrap. Whisk together the eggyolk and milk, then brush along the edges ofthe pastry. Carefully roll the filling in the pastry,finishing with the join on the underside.

  5. Press the ends together and trim, then sealand crimp with your fingertips or a fork. Cutany pastry trimmings into festive leaves anduse to decorate the Wellington, using a littleof the egg wash to stick them on. Place onthe prepared baking sheet. Brush with theremaining egg wash, then use a sharp knifeto make 2 holes in the top for the steam toescape. Bake for 30 minutes, or until the pastryis golden and crisp and the filling is pipinghot. Leave to rest for 5 minutes, then serve,scattered with fresh thyme sprigs, if liked.

Cook’s tip

Any leftovers are great on Boxing Day, just serve with a simple salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,784kJ/ 428kcals

Fat

27g

Saturated Fat

14g

Carbohydrates

33g

Sugars

3.8g

Fibre

4.4g

Protein

12g

Salt

0.9g

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Mushroom & Chestnut Wellington Recipe | Waitrose & Partners (2024)

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