Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Mushroom Wellington

April 7th, 2008 · 7 Comments

This is an interesting recipe from ‘The Crank’s Bible’ which would make a great vegetarian option for Sunday roast or even Christmas dinner. Be warned though, it’s fairly involved and time-consuming and probably scores 8.75 on the International Scale of Faff … but it is worth the effort.

Mushroom Wellington

Preparation time: 30 – 40 minutes
Cooking time: About 1½ hours
Skill level: Medium
Serves: 6

Ingredients

  • puff pastry – 250g
  • sunflower oil – 30ml
  • onion – 335g – chopped
  • chestnut mushrooms – 225g – left whole
  • garlic – 2 cloves – crushed
  • soy sauce – 2 tbsp
  • cashews – 160g – crushed
  • fresh breadcrumbs – 90g
  • ground almonds – 160g
  • 1 egg – beaten – for glazing
  • s & p

OK, here we go. Gently fry the onions and half of the garlic in the oil for 20 minutes, by which time they should be a golden brown. Remove from the pan and set aside.

Add the mushrooms to the same pan along with the rest of the garlic, cover and cook until soft. Halfway through add the soy sauce. Remove the mushrooms and set aside. Retain the cooking liquid.

Put the cashews and mushroom liquid in a blender and blend to a smooth paste. Add a little water if necessary.

Remove from the blender a set aside.

Mushroom Wellington

Blend the onions and set aside.

Blend the mushrooms and set aside.

Now mix all the blended ingredients together in a bowl along with the breadcrumbs and almonds. You should now have a smooth, rich brown paste. Season with salt and pepper.

mushroom wellington

Roll the pastry on a floured surface to aprox 12 x 9 inches.

Place the mushroom mixture down the centre of the pastry and mould into a rectangular shape roughly 11 inches long, 3 inches wide and 2 inches high.

Next cut the pastry diagonally at 45 degrees on both sides of the filling to form strips about ¾ inch wide (see photograph).

Draw up the pastry at one end to seal in the filling and then alternately lattice the strips. The pastry will stretch so that it overlaps at the top. Seal the other end by pulling up the last flap.

Sorry, but that is a terrible description. You’ll just have to use common sense and trust to the gods.

(At this stage your Mushroom Wellington can be frozen for another time.)

Carefully transfer to a floured baking tray, brush with the beaten egg and place in a pre-heated oven (220C/gasmark 7) for 35 – 45 minutes.

If you haven’t done so already, pour yourself a well-deserved drink.

Once cooked, allow to cool slightly before removing from the tray.

Blimey.

Verdict: A great dish which although rich is not too heavy. Any remaining is also good eaten cold the next day. Like I said, a lot of palaver (some of it seemingly unnecessary) but worth it if you have the time.

Drink: Wine after beer (makes you feel queer).

Entertainment: ‘Les Diaboliques’ on DVD. French – tick, subtitled – tick, black and white – tick, loved by critics – tick, middle-class – tick. A great thriller released in 1954. Twisty ending.

Tags: Main Course · Vegetarian

7 responses so far ↓

  • 1 phill // Aug 8, 2010 at 9:27 am

    this worked great though i did put a few different kinds of nuts in and it went down a storm to the point where everyone is asking for the recipe.

  • 2 richard // Aug 9, 2010 at 8:47 am

    Hi Phill

    Pleased your mushroom wellington went down a storm.

    R

  • 3 lauren // Oct 30, 2010 at 3:14 pm

    you mean 335g of onion, not 35…made it with 35 anyways, only double checked Cranks today and was still yumbo!

  • 4 richard // Nov 6, 2010 at 12:51 pm

    Hi Lauren, you are of course right … have corrected the recipe.

    Many thanks

    R

  • 5 Samantha McGavin // Dec 21, 2010 at 1:42 am

    I love this recipe and have made it for a few xmases now – this article was great for passing on to a friend who needed the visual instruction. But you forgot to mention the fresh tarragon, which is THE central seasoning! (though I’m sure it would be good without it..just different, and IMO, lacking that special something)

  • 6 M // Nov 18, 2011 at 12:16 am

    Thanks for the photos especially. Nadine’s description of how to do the pastry on her website is impossible to understand.

    One question: Once frozen, I assume this must be defrosted before being cooked. Is that correct? And if so, how long will it take to defrost? And will it be just as good as fresh?

    Many thanks.

  • 7 richard // Nov 18, 2011 at 3:46 pm

    Hi M

    As ready meals can be eaten from frozen, I would assume this would be fine too. I’d probably increase the cooking time by 10 minutes or so, and cover with foil towards the end if it looks like the pastry is getting too dark.

    I should think it would taste just as good from frozen.

    This is just guesswork, so let us know it is a success.

    Best

    R

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