Recipes
Mushroom Wellington

Mushroom Wellington | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Mushroom Wellington | Recipe

Name: Mushroom Wellington
Cook time: 20 min
Yield: 6 Personen
Ingredients: 750 g mushrooms; 1 large onion; 4 cloves garlic; 100 g cooked chestnuts; 150 g baby spinach; 4 tbsp olive oil; 125 g cooked rice, completely cooled; 1 tbsp mustard; 1 roll puff pastry; 1 egg (if vegan, use nut milk); 8 pinches salt; 2 tsp JS Meat & Roast Seasoning

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

20 min

Rising / Brew Time:

30 min

Baking Time:

35 min

Difficulty:

Medium

Servings

Ingredients

2 tsp

Meat & Roast Seasoning
For the perfect Sunday roast £4.99 £83.17/kg incl. 0% tax, excl. shipping
Discover more products
750 g

mushrooms
1

large onion
4 cloves

garlic
100 g

cooked chestnuts
150 g

baby spinach
4 tbsp

olive oil
125 g

cooked rice, completely cooled
1 tbsp

mustard
1 roll

puff pastry
1

egg (if vegan, use nut milk)
8 pinches

salt

Method

Clean the mushrooms and chop finely. Peel, halve and finely dice the onion. Peel and finely chop the garlic. Coarsely chop the chestnuts. Wash the baby spinach and spin dry.

Heat the oil in a pan and add the mushrooms, garlic and onion. Fry over a medium heat for about 10 minutes until almost all the liquid has boiled away. Add the spinach, mix well and fry for another 2 minutes. Fold in the chestnuts and season the mixture with the Meat & Roast Seasoning and salt. Finally, fold in the rice and leave the filling to cool completely.

Preheat the oven to 200°C (top/bottom heat).

Roll out the puff pastry and spread with the mustard. Spread the filling in the middle, leaving about 3 cm space at the edges. Roll up tightly and brush the ends with the beaten egg. Place the roll on a baking tray and brush with the remaining egg. Score with the blunt side of a knife and place in the oven for about 35 minutes. Remove from the oven and leave to cool for 10 minutes. Serve in thick slices!

Nutritional information: (Per serving)

Calories
360 kcal

Carbohydrates
32 g

Protein
10 g

Fat
23 g

Method

Clean the mushrooms and chop finely. Peel, halve and finely dice the onion. Peel and finely chop the garlic. Coarsely chop the chestnuts. Wash the baby spinach and spin dry.

Preheat the oven to 200°C (top/bottom heat).

Nutritional information: (Per serving)

Calories
360 kcal

Carbohydrates
32 g

Protein
10 g

Fat
23 g

Mushroom Wellington

Our mushroom Wellington is a great festive dish for those who want to avoid meat. In place of the beef, the puff pastry is stuffed with a delicious filling of mushrooms, chestnuts, spinach and rice. Our Meat & Roast Seasoning provides a hearty, flavoursome taste. For a vegan version, you can simply use vegan puff pastry and replace the egg with a little nut milk. Don’t forget, all our products are vegan-friendly and free from artificial flavours and preservatives!

Christmas Dinner recipes

In our Christmas Dinner recipes collection, you will find delicious dishes for the Christmas season. Our new Christmas starters collection has lots of beautiful appetisers to start the big day off right. Treat your family to a really special lunch, and finish off with one of our Christmas desserts. On our menu this year is definitely these individual sticky toffee puddings!

Ingredients

Servings

2 tsp

Meat & Roast Seasoning
For the perfect Sunday roast £4.99 £83.17/kg incl. 0% tax, excl. shipping
Discover more products
750 g

mushrooms
1

large onion
4 cloves

garlic
100 g

cooked chestnuts
150 g

baby spinach
4 tbsp

olive oil
125 g

cooked rice, completely cooled
1 tbsp

mustard
1 roll

puff pastry
1

egg (if vegan, use nut milk)
8 pinches

salt

Recipe

Mushroom Wellington | Recipe

Ingredients

Method

Mushroom Wellington

Christmas Dinner recipes

You might like this too!