This mouthwatering wellington recipe is a modern take on an old English classic.
The rich mushrooms, crunchy crushed nuts, sweet asparagus and crispy pastry make this wellington a flavour sensation that will not soon be forgotten.
Great on its own, this tasty wellington also works well with a side salad or potatoes and greens. It’s a perfect vegetarian option for a special occasion and is sure to knock the socks of even the biggest meat-eaters.
- 2 tbsp extra-virgin olive oil
- 2 large French shallots, peeled, chopped
- 350g portobello or swiss brown mushrooms, trimmed, coarsely chopped
- 2 garlic cloves, chopped
- 125g raw cashews
- 125g raw almonds
- 1 tbsp finely grated parmesan or vegetarian hard cheese
- 1 tbsp fresh lemon juice
- 2 bunches fresh chives, snipped
- 100g mixed mushrooms, trimmed, sliced
- 375g packet puff pastry, just thawed
- 1 bunch asparagus, trimmed, halved, blanched
- 1 egg, lightly whisked
- Heat 1 tbsp of olive oil in a frying pan and cook shallots for 5 minutes.
- Add garlic and chopped mushrooms and cook until tender for 5-8 minutes.
- Take off hotplate and set aside to cool.
- Grind cashews and almonds in a food processor until combined into a fine meal.
- Put aside and process the mushroom mixture in the processor.
- Add nuts back in and then add the parmesan, lemon juice and half the chives.
- Stir them together to combine.
- Add remaining olive oil to a new saucepan and heat on medium.
- Cook sliced mushrooms for 5 minutes and remove to cool.
- Prepare some lightly floured baking paper.
- Roll pastry out on the baking sheet into a 28 x 33cm rectangle.
- Once done, evenly spread remaining chives over pastry whilst making sure you keep a 3cm border.
- Place cooked, sliced mushrooms in a wide strip down the centre of the pastry.
- Place half the nuts and mushroom mixture over the top of mushrooms in a long strip.
- Make an indent down the centre of the mixture and place the asparagus lengthways.
- Place the other half of the nut mixture on top and brush the pastry edges with egg.
- Fold up the pastry by wrapping the ends over each other to encase the filling.
- If you have any leftover pastry you can create a plaited design on top.
- Place the wellington on a prepared baking tray with the steam-side facing down and brush the top with egg.
- Preheat the oven to 220°C.
- Place the wellington in the fridge for 15 minutes to cool.
- Once cooled, score the top of the wellington and bake for 40-45 minutes until golden brown.
- Once the wellington is done, leave it to rest for 10 minutes and enjoy.
Serve with mashed potatoes and vegetables!