This Mushroom Wellington is the perfect alternative for a vegan friendly Easter Sunday dish. It's surprisingly easy to make and a real showstopper for the center of your table. We recommend pairing it with Fatty's Organic London Dry Gin and your favourite tonic.
Olive oil - to cook the mushrooms. You can substitute butter or vegan butter.
Mushrooms - choose whatever variety you love: button, chestnut, cremini, shiitake etc...
Onion - use red or yellow.
Garlic - I love garlic, but you can leave it out if you don't!
Cooked chestnuts - This is optional. They're a popular French product of cooked chestnuts that usually come in a vacuum-sealed pack. Substitute more mushrooms or chopped nuts.
Spinach - get some greens in! Kale works too.
Soy sauce - adds a deep umami flavor.
Sage leaves - fresh is great, but dried works too. Or try rosemary or thyme.
Puff pastry - store brought it good enough! Check it’s vegan if required, most store bought ones are.
Dairy-free milk - or regular milk if you're making this as a vegetarian wellington.
- Cook the mushrooms and onion until all the moisture from the mushrooms evaporates. It could take up to 10 minutes.
- Add the garlic, chestnuts, spinach, Kikkoman soy sauce, sage and pepper.
- Cook, stirring often, for a further 4 minutes or until the moisture evaporates and the mixture starts to stick to the bottom of the pan.
- Allow the mixture to cool slightly, then press into a log shape
- Roll in plastic wrap and refrigerate for at least 30 minutes. Heat the oven to 200C. Line a baking sheet with baking paper.
- Roll out the sheet of puff pastry. Unwrap the filling from the clingfilm and place it on the pastry.
- Brush a little water around the edges of the pastry.
- Fold the pastry around the filling (trim any excess pastry) and press the seams well to seal.
- Place the wellington with the seam side down on the baking tray.
- Use a sharp knife to score the pastry diagonally.
- Brush the wellington with a little dairy-free milk, place in the oven and bake for 30 minutes or until the pastry is golden and flaky.
Pour yourself a Fatty's and Tonic and enjoy
Recipe curtesy of Veggie Deserts: