Mushroom and Root Vegetable Wellington (National Vegetarian Week)

One of my favourite meal times, is a Sunday Roast. Everything about a lazy Sunday makes me happy; a long lie in, a countryside walk and a huge roast dinner followed by far too much crumble. So the prospect of anyone missing out on this is horrifying.

I’ve tasted some good substitutes/alternatives in the form of a Nut roast, but there must be more variety for our Herbivore friends. I’ve made this dish for Sunday lunch and even Christmas dinner and it hasn’t disappointed yet!

Mushroom and Root Vegetable Wellington

  • 200g chestnut mushrooms
  • 200g spinach
  • 1 shallot
  • 1 clove of garlic
  • 600g your choice of root vegetables – squash, parsnip, pumpkin, sweet potato, celeriac etc or a combination of everything
  • 500g ready made puff pastry
  • 50g pine nuts
  • handful of fresh parsley
  • sprig of thyme
  • 1 egg (for glazing)
  • salt and pepper
  • oil for cooking

Pre heat the oven to 180C.

Peel and chop the root vegetables in to chunks of a similar size. Place in a roasting dish, season with salt and pepper, and a glug of oil and roast for 20 minutes.

Peel and finely dice the shallot and garlic, saute over a low heat in a saucepan with a little oil. Finely slice the mushrooms and add to the pan, turn periodically until golden in colour. Remove from the pan and set aside. Over a gentle heat, toasted the pine nuts in a very small amount of oil – this process make the pine nuts taste warm and nutty and draws out the natural oils from inside. When golden, set aside with the mushrooms. Wilt the spinach in the pan very briefly, and set aside on some kitchen paper to absorb the water released.

Remove the roasting veg from the oven, combine the roasted vegetables, mushrooms, spinach, pine nuts, parsley and thyme and stir, add a little more seasoning if you prefer.

Roll out the pastry and top with the filling in a line down the centre. Egg wash the sides and fold over to seal, try to remove all the excess air and crimp the edges with a fork to ensure there is no gaps. If you have time, wrap in cling film and rest in the fridge for around 1 hour.

Egg wash over the whole enclosed wellington and score a pattern on with a knife if desired (this is just so it looks pretty – get creative)

Bake the Wellington in the oven for 30-40 minutes, until risen and golden brown. Serve with all the appropriate trimmings!


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