Mushroom and Nut Wellington with Herbs
A luxurious and flavorful Wellington filled with wild mushrooms, roasted nuts, and herbs, wrapped in flaky puff pastry. A perfect main course for festive occasions that is sure to impress your guests.
Ingredients
Contains Gluten, Soy, Tree nuts, Mustard, and Dairy
Filling
Wellington
Directions
- Mark step 1 done
Preheat the oven to 200°C. Place walnuts (100g) and pecans (50g) in your food processor and pulse a few times until coarsely chopped. Remove and set aside.
- Mark step 2 done
Use the food processor again to finely chop wild mushrooms (500g), shallots (60g), and garlic (2). You may need to do this in batches.
- Mark step 3 done
Heat vegan butter or oil (30g) in a large pan. Sauté the mushroom mixture over medium-high heat for 10 min or until all liquid has evaporated and the mushrooms begin to brown.
- Mark step 4 done
Stir in the chopped nuts, fresh thyme (10g), fresh rosemary (5g), and soy sauce (30ml). Sauté for another 2 min. Season with salt and pepper to taste.
- Mark step 5 done
Remove from heat and stir in panko breadcrumbs (40g). Let the filling cool completely – this is important to prevent the vegan puff pastry (250g) from becoming soggy.
- Mark step 6 done
Unroll the vegan puff pastry (250g) onto a baking sheet with parchment paper. Spread Dijon mustard (30g) in the center of the dough, leaving the edges free. Shape the filling into an even log on top of the mustard.
- Mark step 7 done
Fold the dough over and pinch the seams tightly to seal. Turn the roll so the seam is facing down. Brush the entire surface with plant-based cream and carefully score a beautiful pattern into the dough with a sharp knife.
- Mark step 8 done
Bake in the middle of the oven for 25 min or until the roll is golden and flaky. Let rest for 10 min before slicing.
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