Mushroom & Chestnut Wellington

Mushroom & Chestnut Wellington

500g chestnut mushrooms brushed

200g cooked chestnuts

125g breadcrumbs

50g hazelnuts

1 white onion

1 large carrot

2tsp dried mixed herbs divided

2-3 sprigs fresh thyme picked and chopped

4 cloves garlic peeled and chopped finely, divided in2 (or tube equivalent)

1tso truffle oil (don’t worry if you don’t have it, this will still be delicious)

Vegetable oil as indicated

Salt and Pepper to season

1 sheet of readymade puff pastry (there is vegan available if needed)

Method

Oven at 180C

Peel and finely chop the onion and carrot. Heat a tbsp of oil over a medium heat, add the carrot onion, 1tsp dried mixed herbs and 1/2 garlic and sweat with the lid on gently until the onion and carrot are tender. Set aside until needed with lid off to cool a bit.

Put the mushrooms into a bowl, drizzle over some oil, add the garlic plus 1 tsp dried herbs, Mix well and tip onto a baking tray and roast in the oven for 15 mins until tender.

Meanwhile toast the hazel nuts in the same oven for about 10 mins then wrap in a tea towel and vigorously rub with your hands on the outside of the tea towel to remove the skins.

Add the chestnuts to a food processor and blitz until in small pieces – be careful not to turn to mush

Tip them out into a bowl, add the mushrooms to the food processor and do the same, add to the bowl.

Finally add the nuts and blitz until small pieces and add to the bowl.

Add the breadcrumbs, fresh thyme and cooked carrot and onion mixture and mix well. Season really well – 1 tsp of salt and pepper. Add the truffle oil if you have it, mix well and taste for seasoning. Don’t be afraid to add a little more at a time of the truffle oil until you are happy with it.

Unroll the puff pastry onto a piece of parchment with long side facing you, use a rolling pin to give it a little roll to flatten it. Spread the mixture out on the pastry leaving a 1inch border all the way round. Brush the border with milk or beaten egg. Bring the side further away towards you and then roll the near side over it. Press all the way round to seal including the short sides.

Transfer to a parchment lined tin and flip it over so that the seam is underneath.

Brush the wellington with more milk or the leftover egg and chill for at least 30mins before baking.

Bake in the oven for 45 mins approximately until golden brown all over.

Absolutely delicious.