Home » Mains » Mushroom & Nut Wellington with Rosemary
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Ref: 279
Heading: Mains
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   320 g  All butter puff pastry sheet, shop brought
   1000 g  Mushrooms, sliced
   175 g  Toasted pecans or nuts of choice chopped
   1 Onion med sliced
   60 ml  Masala wine or port
   150 g  Cheese of choice grated (optional)
   40 g  Butter
   6 Garlic cloves chopped finely
   1 tbsp  Fresh rosemary chopped finely
   1 tsp  Balsamic vinegar
   brushing  Egg beaten
   1/2 tsp  Black pepper freshly ground
   2 Truffle oil (optional)
   1 tsp  Salt
  Vegetable Gravy
   1 Veg stock cube or gel pot
   200 ml  Water
   10 g  Flour
   20 g  Butter
   2 tbsp  Masala wine or port
   1 tsp  Fresh rosemary chopped finely
   1/2 tsp  Black pepper freshly ground


  Step 1
In a frying pan place butter & fry onions on a med heat until a slight colour, add garlic & mushrooms, continue to cook until soft & dry, add rosemary, vinegar, wine, nuts, salt & pepper, continue to cook stirring for 1 more min to dry out, set aside to cold.
  Step 2
Pre heat oven to 180'c, lay out pastry sheet on a floured work top, spoon mushroom mixture into the middle of the pastry into a oblong shape or massive sausage roll, fold over pastry & seal around the edge with egg wash, make light cuts across the pastry at an angle, egg wash with a brush all over.
  Step 3
Bake in the over on a non stick baking sheet or silicon mat for 30 to 35 mins or until deep golden brown.
  Step 4
For the gravy, heat a sauce pan on a low heat, add wine reduced by half, add butter, flour, rosemary & stir in, once butter has melted add water & stock, mix well with a whisk, bring to a simmer for a min, if too thick add some water to a thick cream consistency.

Suggestion & Tips

Nice like a Sunday roast, have roast potatoes with veg of choice, or a salad.
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