Mushroom and Chestnut Wellington Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 x 260g packs Spinach, washed
50g unsalted butter
1 tbsp olive oil
2 leeks, finely sliced
6 sprigs fresh thyme, leaves only, chopped
2 cloves garlic, crushed
2 x 250g packs chestnut mushrooms, chopped
180g pack Whole Chestnuts, crumbled
150g Goat's Cheese
Plan flour, for dusting
500g pack puff pastry
1 Medium Egg yolk
2 tsp milk
|
|
Directions: |
Directions: Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much liquid as possible. Roughly chop and set aside.
Heat the butter and oil in a large saucepan and gently cook the leeks for 5 minutes until softened and caramelised. Add the thyme and garlic, fry for 1 minute then add the mushrooms and fry for 5-8 minutes more until softened and any liquid has evaporated. Remove from the heat, stir in the chestnuts and leave to cool.
Tip the cooled mixture into a large bowl and stir through the goat's cheese and spinach. Lay a large sheet of baking parchment on the work surface and tip the mixture into the middle. Mould into a rough log shape, then roll up tightly in the parchment to make a 26cm-long cylinder. Chill until firm.
Preheat the oven to 200°C, gas mark 6 and line a baking sheet with parchment. Dust the work surface with flour and roll the pastry into a 34 x 28cm rectangle. Lay the cylinder of filling on top and unwrap. Whisk together the egg yolk and milk, then brush along the edges of the pastry. Carefully roll the filling in the pastry, finishing with the join on the underside. Press the ends together and trim, then seal and crimp with your fingertips or a fork. Cut any pastry trimmings into festive leaves and use to decorate the Wellington, using a little of the egg wash to stick them on. Place on the prepared baking sheet. Brush with the remaining egg wash, then use a sharp knife to make two holes in the top for the steam to escape. Bake for 30 minutes until the pastry is golden brown and crisp. Leave to stand for 5 minutes before serving, scattered with fresh thyme sprigs, if liked. |
|
Number Of
Servings: |
Number Of
Servings:Feeds 6-8 |
Preparation
Time: |
Preparation
Time:70 mins |
Personal
Notes: |
Personal
Notes: This incredible dish was created by the only veggie queen in the group. She like the rest of us loves to experiment with food and is always looking for a dish that will impress. Before I tried her recipe I never had a Mushroom and Chestnut Wellington, so didn't really know what to expect, but I wouldn't exaggerate if I said this was and to date is my favorite veggie dish in the world. It was so good that you will be ready to go for seconds and for thirds! Ahh, so many great memories savoring this dish. Great for Xmas but also suitable for any other less formal occasion!
|
|
This recipe for Mushroom and Chestnut Wellington is from