Serve our meat-free version of beef wellington for your next Sunday lunch, where mushrooms provide a deliciously meaty texture
- Serves: 8 persons
- 40g butter
- 1red onion, finely chopped
- 1garlic clove, crushed
- 600g chestnut mushrooms, chopped
- 200g oyster mushrooms, chopped
- 2tbsp soy sauce
- 1tsp dried rosemary
- 1tsp paprika
- 75g ground almonds
- 100g walnuts, toasted and roughly chopped
- 375g ready-rolled puff pastry
- 2tbsp wholegrain mustard
- beaten egg, to seal and glaze
Step 1Melt the butter in a large frying pan and cook the onion until softened before adding the garlic and mushrooms. Continue to cook, stirring from time to time, until the mix is dry and considerably reduced. This will take about 10-15 mins, but the mix needs to be dry. Add the soy sauce and cook, stirring, for 1 minute before removing from the heat and stirring in the rosemary, paprika and nuts. Season to taste and set to one side to cool.
Step 2Heat the oven to 200C/180c fan/gas 7. Unwrap the pastry and spread with the mustard, leaving a 2cm border all the way round. Spoon the cooled mushroom mixture evenly down the centre of the pastry. Brush the edges of the pastry with beaten egg before drawing the two long edges together and pinching well to seal. Seal the ends together in the same way.
Step 3Carefully turn the wellington over so the seam is no longer visible. Brush with beaten egg before scoring lightly with a pattern of your choice (diamonds or simple lines look good). Bake in the oven for 25-30 mins or until golden and crisp. Allow to cool for 5 mins before serving in thick slices.