This Mushroom Wellington is the perfect plant based addition to your Christmas lunch. It’s jam packed with flavour from the mushrooms and spices as well as having that fancy christmasy feel to it.
I made a mushroom wellington last Christmas following a very extensive, long recipe which I don’t tend to do on Christmas because I like to spend time with my family. So this year I wanted to create my own super simple mushroom wellington recipe and it was a massive hit. Even my little bother who doesn’t like mushrooms thoroughly enjoyed it. Be sure to check out my latest blog post’s with some of my favourite Christmas recipes including my simple Broccoli and Asparagus with Sesame Dressing and this delicious and incredibly simple Peanut Butter Caramel Torte.
400g white button mushrooms
1 cup walnuts
1 brown onion, sliced
1 tbsp thyme
1 tsp paprika
3 large portobello mushrooms
2 sheets puff pastry
Pre heat your oven to 180 degrees and line a baking tray with baking paper. Add your white button mushrooms, walnuts and onion to a food processor and blend until fine. Add this mixture to a pan over medium heat and add the thyme and paprika. Cook for 10-15 minutes.
Roll out your pastry on the baking tray and add 3/4 of the mushroom mixture onto one side of the pastry before topping it with the portobello mushrooms. Top with the remaining mushroom mixture and either roll the pastry over to form the wellington or place a second sheet of pastry over the top (this depends on the side of your pastry.)
Cut a few slits into the top of the wellington and glaze with a little bit of plant milk. Cook for 40-45 minutes until golden.
Have fun and enjoy