Delicious Chestnut Mushroom Wellington with Closed Cup Mushroom Gravy – Perfect!

Chestnut Mushroom Wellington with Closed Cup Mushroom Gravy

Continuing the UK and Ireland Mushroom Producers partnership with Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period, we have another fabulous recipe to highlight the versatility of mushrooms.

For more information on sustainability and recipe inspiration, head to @mushroom.miles on Instagram.

Ingredients

For the Wellington:

• 50g unsalted butter
• 4 shallots
• 2 cloves of garlic, peeled and finely chopped
• 6 sprigs of Thyme, leaves removed from stalks
• 500g spinach
• 600g mix of British Chestnut mushrooms and British Closed Cup
• Fresh tarragon leaves, removed from stalks and finely chopped
• 200g Spinach Leaves
• 1 egg
• Pre bought puff pastry sheet, 500g
• Plain Flour, for dusting

For the Gravy:

• Knob of Butter
• 2 Shallots
• 1 Garlic
• 350g British Closed cup Mushrooms
• 2 tbsp Flour
• 500ml Beef or Mushroom stock
• Salt and pepper
  
  

Method

1. For the wellington:
2. Melt the butter in a large pan over a moderate heat
3. Add shallots and garlic and cook gently until softened
4. Add the thyme and stir
5. Add the chopped Mushrooms, cook until there is little moisture remaining and they are golden
6. Add tarragon leaves and stir
7. Season with salt and freshly ground pepper
8. Leave mixture to cool
9. Heat a little oil in a pan and cook the spinach until wilted. Squeeze out as much liquid as possible. Set aside.
10. When the mushroom mixture is cool, add the spinach and generously season
    
    
11. To make the wellington
12. Roll the sheet of puff pastry out onto a sheet of baking paper, measuring 25cm x 30cm, lighted dusted with a little flour
13. Fill the mushroom mixture in a log shape at the bottom of your sheet, leaving 2cm at each side.
14. Roll the Pastry around the mushroom mixture
15. Pinch the wellington closed to seal and trim any excess pastry
16. Use a fork to gently score the pastry and brush all sides with the whisked egg.
17. Place in the fridge for 1 hour

• For the mushroom gravy:
• Melt butter in a pan over a medium heat
• Fry the onions until they are softened
• Add the garlic and cook for another minute
• Add the mushrooms and cook for 8 minutes until golden and liquid has evaporated, remove and set aside
• In the same pan, Melt the butter, then add the flour
• Stir to combine and cook for about 2 minutes, stirring continuously
• Add broth and salt and pepper and simmer on low until gravy has thickened.
• Add the closed cup mushrooms.

• To cook the wellington:
• Preheat the oven to 200C
• Place the Wellington, along with the baking paper underneath, onto a large baking tray.
• Bake for 25 minutes before leaving to rest for 10 minutes.
• Serve with mushroom gravy

For more delicious recipes