Comments on: Mushroom Wellington

By: richard

richard — Fri, 18 Nov 2011 15:46:10 +0000

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

By: M

Fri, 18 Nov 2011 00:16:35 +0000

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.

By: Samantha McGavin

Samantha McGavin — Tue, 21 Dec 2010 01:42:13 +0000

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)

By: richard

richard — Sat, 06 Nov 2010 12:51:27 +0000

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

Many thanks

By: lauren

lauren — Sat, 30 Oct 2010 15:14:06 +0000

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

By: richard

richard — Mon, 09 Aug 2010 08:47:29 +0000

Hi Phill

Pleased your mushroom wellington went down a storm.

By: phill

phill — Sun, 08 Aug 2010 09:27:00 +0000

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.