Portobello Mushroom Wellington
By Masterchef winner
Steven Wallis
Serves 2
1 hour for the wellington + about 2 hours for the sides
Gluten, Soya, Tree Nuts, Sulphites
Utensils & Essentials
Large pan with lid, wooden spoon or spatula, baking sheet, baking tray, grater, food processor (optional), chopping board, sharp knife, cling film, pastry brush, olive oil, salt and pepper.
Allergens: Gluten, Soya, Tree Nuts, Sulphites.Ingredients:
For the Portobello Mushroom Wellington:
4 large Portobello mushrooms
2 onions
2/3 cloves of garlic
300g baby spinach
5g Fresh thyme
80g chestnuts
25g red lentils
1 lemon
vegan puff pastry
1 nutmeg
splash of white wine
salt and pepper (not included)
oil of choice (not included)
For the vegan egg wash:
1 tablespoon of aquafaba (chickpea water)
1 tablespoon oat milk
1/2 tablespoon maple syrup
For the vegan gravy:
30g vegan granules (to add to 300m of boiling water)
Learn from the best: watch this video to learn this recipe from the chef who created it and pick up tips and skills you won't find anywhere else
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How to make
Portobello Mushroom Wellington
Peel and chop the onions, using a food processor or a sharp knife. Place them in a pan, season with some salt and caramelise until sweet and golden, then set aside.
While the onions are cooking, clean the portobello mushrooms. You don't need to wash them nor peel them, simply remove any residue dirt and cut off the ends of the stalks.Slice them and set aside.
Back to the cooking onion, finely chop your garlic cloves and add to the pan. When the onions are a little coloured and you can smell the aroma from the garlic, you can add the baby spinach to the pan, season with some black pepper, and cook until wilted. Move the mixture onto a bowl or dish, and let it cool down.
Using the same pan, add a drizzle of olive or rapeseed oil, and sear the sliced mushroons. Season with a little salt, to help the mushroom release some of their water. Also season with some black pepper and grated nutmeg, then add some fresh thyme sprigs and keep cooking.Add the red lentils and allow them to soak up the mushroom juices. Add a splash of white wine, then cook for a few minutes.
While they cook, roughly chop your chestnuts and set aside.
Add the red lentils and allow them to soak up the mushroom juices. Add a splash of white wine, then cook for a few minutes.
While they cook, roughly chop your chestnuts and set aside.
To this mixture add the caramelised onions and spinach, make sure it's seasoned to your liking (otherwise add some more seasoning), then last add the chopped chestnuts.
To make sure the lentils cook properly, now lower the heat, cover the pan with a lid, and cook for a further 5-10 minutes.
Once cooked, finish with some lemon zest and allow to cool down.
Prepare your vegan egg wash by mixing the aquafaba with the oatmilk and maple syrup, set aside.Pre-heat the oven to 180C fan.
Place some cling film on your work top, it will help you rolling the wellington into a sausage shape.On top of it, lay down your puff pastry sheet.Keep the long side of the pastry facing you.Spread the cold mixture in the middle, as shown in the video.Brush the edges with the egg wash, then start rolling, with the help of the cling film, starting from the side facing you, until you close onto the other side. Make sure there is enough glaze for it to seal properly.
Move onto a baking tray (covered with parchment paper, if it's not non-stick), and curve it slightly to create a sort of U shape. Crimp the edges using your fingers, to make sure it is sealed properly.Using the back of knife, create scores on the top to create a pretty pattern. Then glaze the top with some more egg wash, and bake for around 20-25 minutes, until the pastry is golden and flaky.
Prepare the vegan gravy by adding the 30g of vegan granules to 300 ml of boiling water and mixing well. Taste to make sure it is seasoned to your liking.Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
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