Mushroom and Chestnut Wellington with Spinach and Tarragon Recipe
This Mushroom Wellington is a delicious vegetarian twist on the classic dish, featuring a savory mixture of sautéed mushrooms, chestnuts, spinach, and onions wrapped in crisp puff pastry. Perfect for a festive meal or elegant dinner, it combines rich flavors and textures with a golden, flaky crust.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 medium red onion (150g), peeled, cut in half lengthways and sliced
- 280 g chestnut/brown mushrooms (approx 4 cups), wiped clean then sliced
- 4 cloves of garlic, minced
- 1 tbsp fresh chopped tarragon
- 100 g baby spinach (approx 3 1/3 cups)
Liquids and Fats
- 1 1/2 tbsp olive oil (divided)
- 1 tbsp balsamic vinegar
- 1 tbsp butter
- 1 tbsp red wine (optional)
- 1 medium egg (beaten, for egg wash)
Other Ingredients
- 1 tsp sea salt (divided)
- 1/2 tsp freshly cracked black pepper
- 100 g cooked chestnuts (approx 3/4 cup)
- 3 tbsp fine breadcrumbs
- 1 x 320g sheet of puff pastry
Instructions
- Preheat Oven: Preheat your oven to 190°C (374°F) and line a baking tray with parchment paper to prepare for baking the Wellington.
- Sauté Onions: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the sliced red onions with 1/4 teaspoon of sea salt and cook until soft, about 15 minutes, or up to 20-25 minutes for deeper caramelization. Stir in 1 tablespoon of balsamic vinegar and cook until the liquid evaporates. Transfer the onions to a large mixing bowl and let cool.
- Cook Mushroom Mixture: In a large sauté pan, melt 1 tablespoon of butter. Add the mushrooms and cook until soft and their juices have released. Stir in the minced garlic and chopped tarragon, cooking for another 1-2 minutes. Increase heat, add red wine if using, and cook until liquid evaporates. Crumble cooked chestnuts into the pan, mix well, then transfer mixture to the bowl with onions to cool.
- Prepare Spinach: Heat 1/2 tablespoon olive oil in a pan, add spinach, and cook until wilted. Drain and squeeze out excess liquid from the spinach, roughly chop it, and add to the mushroom and onion mixture.
- Combine Filling: Add 3 tablespoons of fine breadcrumbs, remaining 1/4 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper to the mixing bowl. Stir all ingredients thoroughly to combine the filling.
- Assemble Wellington: Roll out the puff pastry sheet on a clean surface. Spoon the mushroom filling along the center, shaping it into a sausage form with your hands. Fold one side of the pastry over the filling, brush the exposed pastry edge with beaten egg, then fold over the other side, sealing with a fork. Fold the ends of the pastry up and seal them with a fork as well.
- Score and Egg Wash: Carefully flip the Wellington so the seam is on the bottom. Using a sharp knife, score diamond patterns diagonally across the top of the pastry to enhance appearance. Brush the entire surface, including sides, generously with the beaten egg.
- Bake: Place the Wellington on the prepared baking tray and bake in the oven for 30 minutes or until the pastry is golden brown and fully cooked.
- Rest and Serve: Remove from the oven and allow the Wellington to cool slightly before transferring to a serving dish or board. Slice and enjoy!
Notes
- Use a sharp knife for scoring the pastry to avoid tearing.
- If red wine is unavailable or preferred to omit, you can skip it without affecting the overall taste significantly.
- Ensure spinach is well-drained to prevent soggy pastry.
- For a vegan version, substitute butter and egg wash with plant-based alternatives.
- To intensify flavors, allow the mushroom mixture to cool completely before assembling the Wellington.
- Fine breadcrumbs help absorb moisture and bind the filling together.
