Mushroom Wellington
Mushroom Wellington | Recipe
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Mushroom Wellington | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
20 min
Just Spices
Rising / Brew Time:
30 min
Just Spices
Baking Time:
35 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Servings
  • 2 tsp
    Meat & Roast Seasoning
    For the perfect Sunday roast £2.99 £49.83/kg incl. 0% tax, excl. shipping
  • 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

1
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.


2
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.


3
Preheat the oven to 200°C (top/bottom heat).


4
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

1
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.


2
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.


3
Preheat the oven to 200°C (top/bottom heat).


4
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

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 £2.99 £49.83/kg incl. 0% tax, excl. shipping
  • 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

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