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Serves: 6-8
Prep time: 25 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
Packed with bold umami mushroom flavours, even ardent meat lovers will enjoy this as part of the festive spread
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Mains Vegetarian Christmas Dairy-free Vegan
Nutritional information (per serving)
Calories
665Kcal
Fat
38gr
Saturates
14gr
Carbs
68gr
Sugars
10gr
Protein
12gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 15g dried porcini
- 600g mixed mushrooms (we used chestnut, shiitake and oyster)
- 3 tbsp rapeseed oil
- 2 shallots, diced
- 2 garlic cloves, finely sliced
- 100g young spinach
- 200g cooked bulgur wheat (about 75g dried)
- 180g cooked, peeled chestnuts, roughly chopped
- 50g dried cranberries
- 50g toasted pine nuts
- 2 tbsp chopped rosemary (or 2 tsp dried)
- 250g large chestnut mushrooms
- 2 x 320g sheets ready-rolled puff pastry*
- plant-based milk, to brush
- a pinch of ground turmeric
Step by step
Get ahead
Fully assemble the Wellington up to 24 hours ahead and chill. Add an extra 10-15 minutes baking time, from chilled.
- Put the dried porcini in a heatproof bowl and cover with boiling water. Leave to soak for 15 minutes. Blitz the mixed mushrooms in a food processor until they are finely chopped.
- Heat 2 tablespoons of the oil in a large frying pan and fry the shallots and garlic for 3-4 minutes, or until soft and starting to caramelise. Drain the rehydrated porcini mushrooms (save the liquid to use in a soup or stew) and finely chop. Add to the pan along with the chopped mixed mushrooms and continue to fry for 5-6 minutes, until the mushrooms are cooked and any liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted.
- Put the cooked bulgur, chestnuts, cranberries, pine nuts and rosemary in a large bowl and stir well to combine. Add the mushrooms and spinach, stir and season well.
- Lay out a large sheet of foil and then place the mushroom mix in the centre and shape into a log. Bring the foil up to secure the shape and seal the edges. Chill until completely cold.
- Meanwhile, heat the remaining oil and fry the whole large chestnut mushrooms for 5-6 minutes, until browned all over. Set aside.
- Preheat the oven to 220°C, fan 200°C, gas 7. Unroll both sheets of pastry and leave on the paper. Remove the filling from the fridge and open the top of the foil, leaving the sides still covering the filling. Push the cooked mushrooms in along the centre of the log, stem side down.
- Place one of the sheets of puff pastry on a large baking tray, still on its paper backing. Unroll the filling from the foil and push it onto the centre of the pastry with a spatula. Lay the other sheet of pastry over the top and shape around the filling with your hands. Seal both ends, trim the edges and crimp with a fork to seal. Lightly score the top and make a few pastry leaves with the offcuts. Whisk the milk with the turmeric and brush all over. Attach the leaves and glaze these. Bake for 35-40 minutes, or until the pastry is golden and crisp. Remove from the oven, let rest for 5 minutes, before transferring to a board to serve. *Check your pastry is vegan, if required.
