A deliciously rich Mushroom Wellington with chestnuts, spinach, caramelized red onions ad crispy puff pastry. This is perfect for a festive dinner or as a showstopper for Christmas dinner. Packed with flavour and easy to make, your guests will love this!
1mediumred onion (150g)peeled, cut in half lengthways and sliced
1 ½tbspolive oildivided
½tspfreshly cracked black pepper
280gchestnut/brown mushrooms (approx 4 cups)wiped clean then sliced
4cloves of garlicminced
1tbspfresh chopped tarragon
100gcooked chestnuts (approx ¾ cup)
100gbaby spinach ( approx 3 ⅓ cups)
1 x 320g sheet of puff pastry
Preheat the oven to 190C/ 374F.Line a baking tray with parchment paper.
Heat 1 tablespoon of olive oil in a frying pan. Add the onions with ¼ teaspoon of sea salt and cook over medium heat until soft. At least 15 minutes. 20 - 25 minutes if you have more time.Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.Remove to a large mixing bowl and leave to cool.
Heat 1 tablespoon of butter in a large sauté pan. Add the mushrooms and cook until they are soft and they have released their juices. Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. Stir well and cook for a minute or two.Turn up the heat then add 1 tablespoon of red wine and stir well. Cook until all the liquid has evaporated.Crumble the chestnuts into the pan and mix well. Remove this mixture to the mixing bowl with the red onions and leave to cool.
Heat ½ a tablespoon of olive oil in a pan, add the spinach and cook until wilted.Drain and squeeze as much liquid out of the spinach as you can. Transfer to a chopping board then roughly chop.Add the chopped spinach to the mixing bowl with the mushrooms.
Add 3 tablespoons of fine breadcrumbs along with ¼ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper to the mixing bowl. Mix everything together well.
Roll out the puff pastry.Add the mushroom filling along the centre of the pastry and using clean hands shape into a sausage shape.Turn one side of the pastry over the mushroom mixture, brush the egg wash then turn the other side over. Use a fork to seal the pastry. Fold up the ends of the wellington and again use a fork to see them.Carefully turn the welling over so the seal is on the bottom. Using a very sharp knife score diamonds in your pastry. Start by scoring diagonal line in one direction along the whole wellington then repeat in the opposite direction.Brush the whole wellington in egg wash, remembering to do the sides too.Bake in the oven for 30 minutes or until the pastry is golden brown and the pastry is completely cooked.Remove from the oven and leave to cool slightly before transferring to a serving dish or board.
Pastry - I use a store-bought, ready-rolled puff pastry. All butter puff pastry is great but regular puff pastry works well too.
Mushrooms - Chestnut or brown mushrooms are my choice of mushrooms for this recipe. However, you can add wild mushrooms here too, just ensure the quantities are the same weight listed in the recipe.
Chestnuts - I use store-bought pre-cooked chestnuts. If you have a nut allergy you could swap the chestnuts for pre-cooked puy lentils.
Tarragon - I use fresh tarragon for this dish, if you can't find it then fennel seeds would be a good alternative. Or you could also make this with rosemary and thyme.
Can I make this vegan? Yes, this is really easy to make vegan. Swap the butter for vegan butter or use olive oil. Swap the puff pastry for a vegan puff pastry and use plant milk instead of egg for the wash.
Can I make this gluten-free? Yes, use a gluten-free puff pastry and make use gluten-free bread for the breadcrumbs.
Can I freeze this? Yes, make it until the baking stage then freeze. Cook from frozen. You will need to cook it for longer than the recipe indicates though.
Nutrition - Nutritional information is approximate and is calculated using an online nutrition tool. It is based on one serving.