om living
Serves 3-4Ingredients
For the Mushroom Pâté:- 2 tbsp non-dairy butter
- 500g (6 cups) chestnut mushrooms,
finely chopped - 1 leek, washed well and finely sliced
- 4 banana shallots, peeled and
finely diced - 6 cloves garlic, peeled and finely
chopped - 1 tbsp fresh tarragon, chopped
- Sea salt and black pepper, to taste
For the Roasted Mushrooms:- 4 large, flat mushrooms, such as
Portobello - 2 Tbsp olive oil
- Sea salt and black pepper, to taste
For the Spinach Layer:- 150g (⅔ cup) fresh, young
spinach, washed - Sea salt, a pinch
- A kettle-full of freshly boiled water
For the Wellington:- 1 sheet ready rolled, dairy-free
shortcrust pastry, at room temperature,
cut in half widthways. - Plain flour, for dusting
- Non-dairy milk, for glazing the pastry
- Non-dairy butter, for greasing
Method
1. To make the mushroom pâté, place all the ingredients in a large wide frying pan and
sauté over a medium-high heat until the mushrooms are beginning to colour and the
garlic is fragrant. Reduce the heat to low and leave the mushrooms mixture to simmer,
uncovered, until all their water has been released and has evaporated. This is important,
as too much liquid will result in soggy pastry. Set aside to cool.
2. Place the flat mushrooms in a baking dish and season well. Drizzle over the oil and
roast in the oven for 30 minutes, or until completely cooked. Set aside to cool.
3. Place the spinach into a colander in the sink. Sprinkle with salt and pour over a freshly
boiled kettle of water to wilt. Leave to drain in the colander until cool enough to handle
and squeeze the excess water out of the leaves with your hands. Leave on kitchen
paper to drain.
4. Preheat oven to 200C and line a baking tray with parchment paper. Grease the paper
really well with dairy-free butter. Lay one of the pastry sheets, unrolled, on the baking
sheet.
5. In the centre of the pastry on the tray, spread half of the mushroom pâté in a neat
rectangle, about 1.5cm thick.
6. Arrange half of the blanched spinach on top of the pate, and arrange the flat
mushrooms on top of the spinach layer.
7. Repeat this process by adding an additional spinach layer, followed by a pâté layer, on
top of the flat mushrooms. Press down on everything gently to compress it slightly.
8. Brush the edges of the pastry with milk and carefully place the second sheet of pastry
exactly on top. Seal the edges of the pastry together well to avoid leaks. Trim off any
excess pastry from the edges.
9. Decorate the top of the wellington with extra pastry and brush the whole thing with milk.
Transfer to the oven and bake for 30 minutes.- When the wellington has finished cooking, remove from the oven and leave to rest for
10 minutes, before slicing to serve.
Mushroom
Wellington
Festive
foods
Get ahead by
completing steps 1-3
up to 3 days in advance
and refrigerating
until neededKATY’S TIPS