European
European - British - Mains
Mushroom Wellington
Chef's Menu Description
Luxurious vegetarian centerpiece: crisp golden puff pastry encasing a savory duxelles of wild field and chestnut mushrooms with shallots, garlic, thyme, and wilted spinach.
Ingredients
- • 1 sheet ready-rolled all-butter puff pastry (approx. 320g)
- • 500g chestnut and portobello mushrooms, finely chopped into duxelles
- • 2 shallots and 2 garlic cloves, finely minced
- • 30g butter and 1 tbsp fresh thyme leaves
- • 200g baby spinach, wilted and squeezed completely dry
- • 1 egg, beaten for glaze
- • Sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Sauté mushrooms, shallots, and garlic in butter over medium-high heat for 12 minutes until all moisture evaporates and mixture is rich and concentrated. Cool completely.
2
Phase 2
Ensure wilted spinach is squeezed bone-dry in a kitchen towel. Season with salt, pepper, and nutmeg.
3
Phase 3
Unroll puff pastry. Layer spinach down the center, top with mushroom duxelles, and shape into a neat log. Wrap pastry over, crimp seams, and chill 20 minutes.
4
Phase 4
Score decorative pastry slits, brush with beaten egg, and bake at 200°C for 28-32 minutes until puffed, crisp, and deep golden brown.