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Double chestnut mushroom wellington recipe - Image 2

Double Chestnut Mushroom Wellington

A gourmet vegetarian main dish featuring a rich mushroom and chestnut filling wrapped in flaky puff pastry. Perfect for special occasions or holiday feasts.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chestnut mushrooms finely chopped
  • 1 cup cooked chestnuts roughly chopped
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp soy sauce
  • 1 sheet puff pastry thawed if frozen
  • 1 large egg beaten, for egg wash

Equipment

  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and chopped chestnut mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown, about 10 minutes. Stir in the chopped chestnuts, thyme, and soy sauce. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat and let cool.
  3. Roll out the puff pastry on a lightly floured surface to a rectangle about 12x16 inches. Spoon the cooled mushroom and chestnut mixture along the center of the pastry, leaving a 2-inch border on all sides.
  4. Fold the pastry over the filling, pinching the edges to seal. Brush the top with the beaten egg wash. Use a sharp knife to make a few slits in the top to allow steam to escape.
  5. Transfer the Wellington to a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until the pastry is golden brown and puffed.
  6. Let the Wellington rest for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a nut-free version, substitute the chestnuts with cooked lentils or breadcrumbs.
• Avoid overfilling the pastry to prevent it from bursting during baking.
• Serve with a rich gravy or cranberry sauce for added flavor.
Food Safety:
• Ensure the Wellington reaches an internal temperature of 165°F (74°C) to guarantee food safety.
• Store leftovers in the refrigerator and consume within 3 days.