Sally’s Chestnut, Mushroom & Leek Wellington – WeFiFo Blog
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Recipes

Sally’s Chestnut, Mushroom & Leek Wellington

@Sally Iddles

“I cooked this for a Thanksgiving dinner last weekend but it reminded me just how versatile our lovely seasonal vegetables are. It’s dead-easy and not too much faffing! It’s also great served as a side with your traditional Christmas lunch.” – Sally Iddles

Sally's Chestnut, Mushroom & Leek Wellington

Print Recipe
Serves: 4-6

Ingredients

  • A good glug of olive oil or cold pressed Rapeseed oil
  • 1 onion roughly chopped
  • ½ large leek, sliced finely
  • 2 sticks celery, finely chopped
  • 1 200g pack chestnut mushrooms, sliced
  • A good glug (about 100ml) of Sherry ( I used a cream sherry for a real depth of flavour)
  • 1 250g pack of Tilda Brown & Wild Steamed Basmati rice
  • 1 180g pack Merchant Gourmet whole chestnuts, crumbled
  • ½ pack of tarragon leaves, chopped
  • Sea salt & freshly ground black pepper
  • 1 320g pack ready-rolled Puff pastry
  • 2 tablespoons non-dairy milk (if you want to keep it vegan)
  • 1 tablespoon caraway seeds (optional)

Instructions

1

Heat the oil in a large frying pan and add the onion, celery and leek.

2

Sauté, (fry gently) for 10 minutes until soft and golden brown in colour.

3

Add the chopped mushrooms and increase the heat, stirring frequently.

4

The water will be released from the mushroom and they will start to take on some colour.

5

Add a bit more oil here if the mix looks very dry.

6

When they are soft add the sherry and let the mix bubble down then add the rice, chestnuts & tarragon.

7

Stir all together and season with salt and black pepper

8

Remove from the heat and allow the mix to cool for at least 15 minutes.

9

Preheat the oven to 180 º C. Unroll the pastry from its packaging and arrange on a large baking tray. I use the paper the pastry is rolled in, to line the baking tray and cut to size with scissors.

10

Arrange the mushroom mix on the pasty and roll into a sausage shape, keep the seam underneath the Wellington, tucking the ends in underneath. You may need to trim some of the pastry off if it looks too much, otherwise, it will be difficult to cook it all the way through.

11

Brush with the non-dairy milk, score the pastry with a sharp knife, taking care not to cut right through the pastry.

12

Sprinkle the caraway seeds on top and place on the oven to cook for about 25-35 minutes or until golden brown.

13

Allow to rest for 10 minutes and then slice into 6 good slices.

14

Notes

Serve with braised red cabbage, maple roasted carrots & parsnips, cauliflower & broccoli cheese, and cranberry sauce.

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