Mushroom Wellington

Yesterday I made Mushroom Wellington, this was a perfect dish for a cold January day.

I did not take photos during the putting together process, but as always…it is very easy.

4 Portabella mushrooms or large flat mushrooms

1 Red onion

300 grams of button or chestnut mushrooms

1 tin of water Chestnuts.drained

125ml White Wine

1 wholemeal roll

300 grams of pecan nuts

Thyme, Rosemary, Garlic, Salt, Pepper, Avocado oil or coconut or olive oil. This is all down to personal preference.

Start by washing the 4 large mushrooms, line a baking tray with baking paper, place the mushrooms with stems facing up. Drizzle oil on to each one, sprinkle with garlic, thyme and Rosemary. Place in the oven at 150, and bake for 15 minutes. Remove and leave to cool.

Meanwhile finely chop the red onion and place in a frying pan with a little oil and heat gently, add your button mushroom which you have also chopped finely, a little more thyme and rosemary and garlic if you like it. Add the wine and leave to cook until most of the liquid has been absorbed. Turn off the heat and leave to cool.

In a blender, add the water chestnuts, roll and pecans and blitz at high speed until it looks like breadcrumbs.

Once the mushroom mix has cooled, add the nut mixture and mix using a wooden spoon. The mixture should be like a dough, not watery. If you have excess fluid, drain it off and leave to go completely cold.

Take a pack of ready made Shortcrust pastry sheets (make your own if you prefer) 1 sheet is enough. Cut 1/3rd off, and lay this on some greaseproof paper on a baking tray. This will be your base. Pile the mushroom mixture on top of the pastry and shape to fit the base. Leave about 1cm around the edge clear. When you have used about 2/3rds of the mixture. Take your large mushroom and lay them on top, 4 in a line. Then continue to put the mushroom mixture on top to seal the large mushroom in. Pat to make an even shape, then place the remainder pastry over the top and seal it, cut any remaining pastry off. Use a fork the press the seams all the way around the base. Use the surplus pastry to make Leaves or flowers or whatever you fancy.

Place in the hot over 170, and bake for 40 minutes.